I have mentioned several times that I love one pot meals and one of my favorite one pot meals is Emeril Lagasse’s Turkey and White Bean Chili. It is amazing! I actually can’t believe that it has taken me so long to blog about this dynamite dish since it is my all time favorite chili recipe. I have made this for football parties, for lunch on a rainy day and when I need a weeknight meal on a busy evening. The other plus to this recipe is that you can make it ahead of time and the longer it sits the better this chili gets.
So let’s talk about the ingredients. I love that the main protein in this chili is turkey, you could use ground beef, however I absolutely love the clean, lean taste of turkey. The addition of white beans is another clean flavor that really makes this chili recipe different from other chili recipes. Then there are the spices, from chili powder to red pepper and many flavors in between there is some serious flavor going on. One of the last ingredients I was very surprised to see is the addition of corn meal that acts as a binder to thicken the chili up. I think this is a genius addition since corn naturally complements chili so well.
I hope I have sold you on making this chili. It is delicious, healthy and the perfect chili to serve your friends and family.
4 cans cannellini beans, rinsed and drained
2 tablespoons olive oil
2 cups chopped yellow onion
2 tablespoons minced jalapeno
2 tablespoons minced garlic
2 1/2 pounds ground turkey
2 tablespoons Emeril’s Southwest Essence, recipe follows
1 2/3 tablespoons chili powder
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 Ro’tel Diced Tomatoes and Green Chiles (original), undrained
2 (4-ounce) cans diced green chiles, undrained
1 tablespoon finely chopped fresh cilantro stems
1/4 cup heavy cream
2 tablespoons finely chopped fresh cilantro leaves
Grated Cheddar or Monterey Jack cheese, for serving
Emeril’s Southwest Seasoning:
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
In a skillet, heat the oil and saute the onion and jalapeno until soft and beginning to caramelize, 4 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the ground turkey, Southwest Essence, chili powder, salt, cumin, oregano, and bay leaf and cook, stirring occasionally, until turkey is browned and cooked through, 6 minutes. Add the cornmeal and cook, stirring, for 2 minutes. Add the chicken broth, canned tomatoes, canned chiles, and cilantro stems and stir to combine. Bring to a boil, reduce heat to a simmer, and cook, uncovered, for 45 minutes, stirring occasionally. After it has cooked for 30 minutes, add the cannellini beans. Add the heavy cream and cilantro leaves and cook, stirring occasionally, for 15 minutes longer.
Serve the chili in deep bowls, garnished with cheese and cilantro.