One day while watching cooking shows, Giada, a spunky little Italian chef, made a pot of chicken chili. It sounded different, so I thought I’d give it a try. I went to 3 different store and not one had ground chicken, so I settled for ground turkey instead. My family loved it, so turkey chili it is (and ground turkey is much more economical than chicken). If I make this for my son’s family, I add chipotle powder as they like their chili very spicy!
Turkey and White Bean Chili
Servings
6
servingsIngredients
2 Tablespoons Olive Oil
1 large onion, finely chopped
4 cloves garlic, finely chopped
1-2 lbs. ground turkey
1 teaspoon salt
2 Tablespoons ground cumin
1 Tablespoon fennel seeds
1 Tablespoon oregano
2 teaspoons chili powder
3 Tablespoons flour
2 cans white cannellini beans, drained and rinsed
1 lb Swiss chard, stems removed and leaves chopped into 1 inch pieces
4 cups chicken stock
¼ teaspoon red pepper flakes
¼ cup parsley
Directions
- Heat the oil in pot.
- Add the onions and cook until translucent (about 5 minutes).
- Add the garlic and cook for another minute.
- Add the turkey, salt, cumin, fennel seeds, oregano and chili powder and cook for 8 minutes.
- Stir the flour into the meat mixture and cook for a minute or two.
- Add the broth, beans and Swiss chard.
- Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom.
- Simmer for 1 hour or until the liquid is reduced to nearly ½.
- Add the red pepper flakes and parsley and simmer for 10 more minutes.
- 10. Season with salt and pepper to taste.
- 11. Ladle into bowls and sprinkle with grated Parmesan cheese.
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