Sunday, July 22, 2012

Make Ahead Sunday: White Bean and Turkey Chili

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 pound ground turkey
  • 1 pound italian sausage (chicken, turkey or pork)
  • 1 teaspoon salt, plus more for seasoning
  • 1 tablespoon fennel seeds
  • 1 tablespoon dried oregano
  • 1 1/2 tablespoons chili powder
  • 3 tablespoons flour
  • 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
  • 2-3 cups chopped fresh spinach
  • 1 1/2 cups grilled corn
  • 4 cups low-sodium chicken stock
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Freshly ground black pepper for seasoning
  • 1 cup grated parmesan cheese
  • 1/2 cup chopped fresh flat-leaf parsley
  • avocado, chopped
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the meat, 1 teaspoon salt, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, spinach, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

Ladle the chili into serving bowls. Sprinkle with the parmesan cheese, avocado and chopped parsley.

adapted recipe based on Giada's White Bean and Chicken Chili

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