TURKEY AND WHITE BEAN CHILI

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Contributed by Tamalin Christen
  • 2 tablespoons olive oil
  • 2 cups chopped yellow onion
  • 2 tablespoons minced garlic
  • 2 1/2 pounds ground turkey
  • 1 tablespoon chili powder
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano, crumbled
  • 1 bay leaf
  • 3 tablespoons cornmeal
  • 3 cups low-sodium chicken broth
  • 2 (10-ounce) cans Diced Tomatoes, undrained
  • 2 (4-ounce) cans diced green chiles, undrained
  • 2 (15-ounce) cans Great Northern beans (or any white bean)
  • 1/4 cup half and half
  • 2 tablespoons finely chopped fresh cilantro leaves
  • Sour cream, for serving
  • Grated Cheddar or Monterey Jack cheese, for serving
  • Chopped green onions, for serving
In a skillet, heat the oil and sauté the onion until soft and beginning to caramelize, 4 minutes. Add the garlic and cook, stirring, for 2 minutes. 

Add the ground turkey, chili powder, salt, cumin, oregano, and bay leaf and cook, stirring occasionally, until turkey is browned and cooked through, about 6 minutes. 

Add the cornmeal and cook, stirring, for 2 minutes. Add the chicken broth, canned tomatoes, canned chilies and stir to combine. Bring to a boil, reduce heat to a simmer, and cook, uncovered, for 30 minutes, stirring occasionally. 

After it has cooked for 30 minutes, add the cooked beans. Add the heavy cream and cilantro leaves and cook over low heat, stirring occasionally, for 15 minutes longer. 

Serve the chili in deep bowls, garnished with dollops of sour cream, grated Cheddar cheese, and green onions to taste.



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