Turkey Chili with White Beans
My family loves chili served with corn bread! It all began when I was a child, living in Minneapolis, and we always had chili before going out Trick or Treating for Halloween. It was hearty enough to keep us going in search of candy on a frigid evening! When my children came along, we were no longer living in Minnesota, but, we kept the tradition alive, and a bowl of chili became a sign of the cold weather to come. This recipe calls for ground turkey and white beans. I have used it as a base for turkey or grass fed beef chili. It tastes great either way. Of course, you can always switch up the beans to whatever size or color your family prefers. I generally soak/cook dry beans and use them here, but, canned beans work just as well without the hassle. Stay warm and enjoy!
Ingredients:
1 Tbsp. avocado oil
1 yellow onion, chopped
1 Tbsp. dried oregano
1 Tbsp. ground cumin
2 lbs. ground organic turkey or grass fed beef
1/2 cup chili powder
1 tsp. cayenne (optional)
2 bay leaves
2 Tbsp. unsweetened cocoa powder
1 Tbsp. kosher salt
1 tsp. cinnamon
1 28-oz. can of organic diced tomatoes
1 6-oz. can of organic tomato paste
2 cups organic beef broth
2 cans organic white northern beans
fresh cilantro, chopped
Directions:
Heat large pot over medium heat. Once hot, add oil and onions and saute for about 5 minutes until translucent and just beginning to brown.
Add oregano and cumin to onions and stir for about 1 minute until they become fragrant.
Increase heat to medium-high and add protein (either turkey or beef), stirring and breaking up into small pieces until no longer pink.
Stir in chili powder, bay leaves, cocoa powder, cayenne, salt and cinnamon. Add tomatoes with juices, tomato sauce and beef broth.
Bring to a boil and then reduce heat to a simmer for about 45 minutes, stirring occasionally.
After 45 minutes. remove bay leaves from pot.
Drain and rinse beans. Add to chili. Simmer together for another 10 minutes.
Garnish with fresh cilantro