Valleybrink Road | Recipes | Turkey Chili With White Beans | 1 tablespoon grapeseed oil 2 medium onions, chopped 1 1/2 teaspoons dried oregano 1 1/2 teaspoons ground cumin 1 1/2 lbs dark meat ground turkey 1/8 cup chili powder 2 bay leaves 1 tablespoon unsweetened cocoa powder 1 1/2 teas.

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Turkey Chili With White Beans
Steps
1
2
3
Description

A fourth of July meal to remember. Bowls of slow cooked turkey chili, sweet buttermilk skillet cornbread, and thick watermelon slices with lots of lime. A wonderful summer combination that will happily feed a hungry crowd. Put out an assortment of toppings for the chili including shredded cheddar cheese, thinly sliced avocados, scallions, red onion, and cilantro. Let your guests do the rest!

Get Started
Step 1

Heat oil in a heavy pot over medium heat. Add onions and sauté until light brown, about 10 minutes. Add oregano and cumin. Stir to combine. Add 2 tablespoons of water to help prevent the turkey from sticking to the pan.

Next Step
2
Step 2

Add the turkey and cook until it is no longer pink, breaking it up with a spoon as it cooks. Stir in the chili powder, bay leaves, cocoa powder, salt, and cinnamon. Add the tomatoes, stock, and cannellini beans. Reduce heat to a simmer and cook, uncovered, for 2-3 hours, or until the chili thickens. Stir in 3 tablespoons of brown sugar. Taste and season with sea salt as necessary.

Next Step
3
Step 3

Scoop into individual bowls and serve with an assortment of toppings on the table for guests to garnish with as they please.

Done!
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Ingredients
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Shopping List
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  • 1 tablespoon grapeseed oil
  • 2 medium onions, chopped
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 lbs dark meat ground turkey
  • 1/8 cup chili powder
  • 2 bay leaves
  • 1 tablespoon unsweetened cocoa powder
  • 1 1/2 teaspoons sea salt
  • 1/4 teaspoon ground cinnamon
  • 1 28 ounce can of whole plum tomatoes
  • 3 cups chicken stock
  • 3 cans of cannellini beans, drained and rinsed
  • 3 tablespoons brown sugar
  • Toppings: chopped red onion cilantro leaves shredded sharp cheddar chopped scallions thinly sliced avocados yogurt or sour cream