This has been a favorite of family and friends for years, and, since getting married, my husband has become a huge fan too. Not only is this chili packed with flavor, it’s incredibly healthy and even allergy-friendly.
Alison’s White Turkey Chili
1.25 pounds lean ground turkey (I waver between 93/7 and 97/3; either works just fine)
1 to 2 tablespoons virgin, unrefined coconut oil (or extra virgin olive oil)
1 onion, diced
1.5 tablespoons minced garlic
5 teaspoons ground cumin
4 cups chicken broth
2 jalapenos, seeded and minced (reserve seeds)
1 heaping teaspoon dried marjoram (or 1 tablespoon minced fresh marjoram)
1 can (15-16 oz) cannellini beans, rinsed and drained
1 can (15-16 oz) great northern beans, rinsed and drained
1 can (15-16 oz) garbanzo beans (chickpeas), rinsed and drained
1 can (14 oz) petite diced tomatoes, drained
1 large red bell pepper, seeded and chopped
1 bunch of cilantro, chopped (I don’t include the stems)
freshly ground black pepper
First, brown and crumble the turkey in a dutch oven over medium-high heat. Drain and set aside.
Next, heat oil in the same pot over medium heat and cook the onions and garlic until soft and translucent. Add the ground cumin and stir for 30 to 60 second, just until fragrant.
Then, add the cooked turkey, chicken broth, jalapeno, marjoram, beans, and tomatoes. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour.
Taste the soup to test for spiciness. If you would like more spice, add the reserved jalapeno seeds now. Also toss in the chopped bell pepper (adding it earlier will make it too mushy). Simmer 15 more minutes, or so, until the pepper becomes soft.
Finally, season to taste with salt and pepper and stir in the cilantro leaves. Cook 1 minute longer, just until the leaves have wilted.
If allergies are not an issue, shredded Monterrey jack cheese and blue corn tortilla chips make excellent accompaniments to this chili.
When I double this recipe, I like to use half ground turkey and half diced turkey breast.