January 21, 2011
As I’ve confessed, I’m always tinkering with chili. For a long time, I was playing with recipes because mine weren’t quite right. Don’t get me wrong, they were good (like, really, good), but not exactly, perfectly right. Then, a little over a year ago, while making the Pioneer Woman’s Super Simple Beef Chili, I realized that I was making chili too complicated.
Ah! Right. Keep it simple, stupid.
Though I’d learned my lesson, the Pioneer Woman’s chili is so good that it became my go-to recipe, until the following winter when I developed this simple Beef and Black Bean Chili. (And, strangely, posted it on the same exact day, one year later, as when I posted the Pioneer Woman’s recipe!) I kept it simple and it paid off. Once again, I’d struck on a recipe that I could stick with.
This was good news, right? I’d discovered the key to developing a chili recipe that I can make over and over. I should have been satisfied but, instead, I was… bored!
I needed to make chili — a new chili — without reworking the same ingredients. I’d have to switch it up with turkey and white beans.
Not only did ditching beef allow me to indulge my tinkering habit, but it also made for a lighter, healthier chili. Who can complain about that?!
I followed my rule of thumb, kept the recipe simple and turned out a totally delicious Turkey and White Bean Chili. Love this! Totally a go-to recipe… until it’s time to tinker again!
Check out my Lighter White Chili Nachos on The Family Kitchen, a perfect way to enjoy this chili, especially on Super Bowl Sunday!
Turkey and White Bean Chili
(can be shared with kids 8+ mos*)
2 Tbsp canola oil
1 onion, chopped
1 can green chiles
2 cloves garlic, minced
1 lb ground turkey
1 Tbsp tomato paste
1 1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp ground coriander
scant 1/2 tsp chili powder
2 cans cannellini beans, drained and rinsed
3 c chicken broth
1/2 c water
1. Heat oil in a large dutch oven over medium heat. Saute onions until soft and translucent. Add chiles and garlic and continuing sauteing until garlic is soft and fragrant, about 3 minutes. Add turkey and brown, breaking the meat up into small pieces as it cooks.
2. When turkey is cooked through, add tomato paste, cumin, oregano, coriander and chili powder. Cook for a minute or two to toast the tomato paste and spices. (If there isn’t enough oil and fat from the meat to toast the paste and spices without them sticking to the bottom of the pan, add a couple of tablespoons of broth early.)
3. Add beans, broth and water and simmer for 50-60 minutes, until desired consistency. Serve topped with your favorite chili garnishes or on my Lighter White Chili Nachos!
*Note: While there is nothing in this chili that can’t safely be shared with younger eaters, I recommend it starting at 8 months because meat and beans can be a heavy combination for new eaters to digest.