Turkey and White Bean Chili

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

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

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

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