Turkey and White Bean Chili
Redolent of cumin, green chiles and marjoram—an underutilized herb that adds unexpected flavor—this creamy one-pot chili is easy to pull off on a weeknight, and also festive for a casual chili party. Serve it with cornbread or corn tortillas alongside.
- 1 Tbs. olive oil
- 1 large yellow onion, finely chopped
- 1 large red bell pepper, chopped
- 1 garlic clove, minced
- 1/2 tsp. red pepper flakes
- 2 tsp. ground cumin
- 1 lb. (500 g) ground turkey
- Kosher salt and freshly ground black pepper
- 2 cans (each 15 oz./470 g) cannellini beans, liquid drained and reserved
- 1 cup (8 fl. oz./250 ml) chicken broth
- 2 cans (each 4 oz./125 g) diced green chiles
- 1/3 cup (3 fl. oz./80 ml) heavy cream
- 1 tsp. dried marjoram
- Coarsely chopped fresh cilantro for garnish
- Finely chopped red onion for serving
- Finely chopped jalapeño chile for serving
- Diced avocado for serving
In a large, heavy pot over medium-high heat, warm the olive oil. Add the onion, bell pepper, garlic and red pepper flakes and sauté until the onion is translucent, about 8 minutes. Add the cumin and stir until fragrant, about 30 seconds. Add the turkey and sprinkle lightly with salt and black pepper. Cook until the turkey is no longer pink, breaking up the meat with a spoon, about 4 minutes.
Add the beans and 2/3 cup (5 fl. oz./160 ml) of their liquid to the pot along with the broth, green chiles, cream and marjoram. Bring to a boil, stirring frequently. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 15 minutes; thin with more bean liquid if desired.
Taste the chili and adjust the seasoning. Spoon into warmed bowls and sprinkle with cilantro. Serve immediately with the red onion, jalapeño and avocado in bowls alongside. Serves 4 to 6.
Adapted from Williams-Sonoma Weeknight Gluten Free, by Kristine Kidd (Weldon Owen, 2013)