Turkey and White Bean Chili

Name: Turkey and White Bean Chili
Yield: Makes 4–6 Servings
Ingredients: Red pepper flakes, ½ teaspoon; Fresh cilantro, coarsely chopped for garnish; Cannellini beans, 2 cans (15 oz/470 g each), liquid drained and reserved; Large clove garlic, 1, minced (optional); Heavy cream, ⅓ cup (3 fl oz/80 ml); Ground dark-meat turkey, 1 lb (500 g); Kosher salt and freshly ground black pepper; Gluten-free chicken broth, 1 cup (8 fl oz/250 ml); Ground cumin, 2 teaspoons; Diced green chilies, 2 cans (4 oz/145 g each); Dried marjoram, 1 teaspoon; Large red bell pepper, 1, chopped; Large yellow onion, 1, finely chopped; Toppings of your choice such as finely chopped red onion, minced red jalapeño, diced peeled avocado; Olive oil, 1 tablespoon

Preparation info

Makes
4–6
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

Redolent of cumin, green chiles, and marjoram—my favorite underutilized herb—and thick and creamy from cannellini beans, this dish is easy to pull off on a weeknight, and also festive for a casual chili party.

Ingredients

Olive oil, 1 tablespoon
Large yellow onion, 1, finely chopped
Large red bell pepper

Dinner
Gluten-free

Method

In a heavy large pot over medium-high heat, warm the oil. Add the onion, bell pepper, garlic, if using, and pepper flakes and sauté until the onion is translucent, about 8 minutes. Add the cumin and stir until fragrant, about 30 seconds. Add the turkey and sprinkle lightly with salt and black pepper. Cook until the turkey is no longer pink, breaking up the meat with a sp