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.
Olive oil, 1tablespoon
Large yellow onion, 1, finely chopped
Large red bell pepper, 1, chopped
Large clove garlic, 1, minced (optional)
Red pepper flakes, ½teaspoon
Ground cumin, 2teaspoons
Ground dark-meat turkey, 1lb (500g)
Kosher salt and freshly ground black pepper
Cannellini beans, 2cans (15oz/470g each), liquid drained and reserved
Gluten-free chicken broth, 1cup (8fl oz/250ml)
Diced green chilies, 2cans (4oz/145g each)
Heavy cream, ⅓cup (3fl oz/80ml)
Dried marjoram, 1teaspoon
Fresh cilantro, coarsely chopped for garnish
Toppings of your choice such as finely chopped red onion, minced red jalapeño, diced peeled avocado
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 spoon, about 4 minutes.
Add the beans and â
cup (5 fl oz/160 ml) of their liquid to the pot along with the broth, green chiles, cream, and marjoram. Bring to a boil, stirring frequently. Reduce the heat and simmer to blend the flavors, stirring occasionally, about 15 minutes; thin with more bean liquid, if desired.
Taste the chili and adjust the seasoning. Spoon into warmed bowls and sprinkle with cilantro. Serve right away with the toppings in bowls alongside.