Tonight is white bean turkey chili night
Come on over! I always make a huge pot. But in case you can’t have some of mine, here’s my recipe. It’s disturbingly easy and makes about 8 HEALTHY servings.
2 small-medium onions, chopped
1-2 green peppers (depending on how much you like it), chopped
2 28 oz cans crushed or diced tomatoes, preferably fire-roasted (Muir Glen makes good, organic canned tomatoes… I use one can crushed and one diced for the texture variety)
2 16 oz cans white cannellini beans
2 lbs ground turkey (whatever combo of white/dark meat you like. I use a pound of each for maximum flavor/health benefits)
cayenne, paprika, cumin, chili powder, crushed red pepper, garlic powder, hot sauce (all to taste)
Cover the bottom of a big soup pot with olive oil and saute turkey until the pink is mostly gone. Add chopped onions and green peppers and saute until they begin to soften, about 10 minutes. Add canned tomatoes and beans. Let the mixture warm up a bit and then season. I probably use 2ish tablespoons of chili powder and cumin and one of everything else. This makes for a pretty spicy chili, so adjust if you don’t like spice as much. I don’t believe in having a light hand with spices. Let everything cook together at a simmer for about 30 minutes, or until some of the liquid starts to evaporate. It can simmer for longer if you have the time. I find the longer it simmers, the better it is. Serve with sour cream, chopped green onions, and cheddar cheese, if your little heart desires.
