You know the rest. Ahem.
Well, if you don’t mind the side effects, this is a great chili recipe! We have enjoyed it the last two days in a row. Now that chili weather has finally arrived, I do believe this recipe will become a staple in our home for the next several months.
Turkey and White Bean Chili
Recipe courtesy Emeril Lagasse
1/2 pound dried navy beans, picked over
2 tablespoons olive oil
2 cups chopped yellow onion
2 tablespoons minced jalapeno
2 tablespoons minced garlic
2 1/2 pounds ground turkey
2 tablespoons Emeril’s Southwest Essence, recipe follows
1 2/3 tablespoons chili powder
2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano, crumbled
1 bay leaf
3 tablespoons cornmeal
3 cups low-sodium chicken broth
2 (10-ounce) cans Ro’tel Diced Tomatoes and Green Chiles (original), undrained
2 (4-ounce) cans diced green chiles, undrained
1 tablespoon finely chopped fresh cilantro stems
1/4 cup heavy cream
2 tablespoons finely chopped fresh cilantro leaves
Sour cream, for serving
Grated Cheddar or Monterey Jack cheese, for serving
Chopped green onions, for serving
In a large kettle, soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with enough water to cover by 2 inches. Cook beans at a bare simmer until just tender, about 1 hour, and drain in a colander.
In a skillet, heat the oil and saute the onion and jalapeno until soft and beginning to caramelize, 4 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the ground turkey, Southwest Essence, chili powder, salt, cumin, oregano, and bay leaf and cook, stirring occasionally, until turkey is browned and cooked through, 6 minutes.
Add the cornmeal and cook, stirring, for 2 minutes. Add the chicken broth, canned tomatoes, canned chiles, and cilantro stems and stir to combine. Bring to a boil, reduce heat to a simmer, and cook, uncovered, for 45 minutes, stirring occasionally. After it has cooked for 30
minutes, add the cooked beans. Add the heavy cream and cilantro leaves and cook, stirring occasionally, for 15 minutes longer. Remove and discard bay leaf.
Serve the chili in deep bowls, garnished with dollops of sour cream, grated Cheddar cheese, and green onions to taste.
Emeril’s Southwest Seasoning:
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
Combine all ingredients thoroughly.
That looks really good! Thanks for sharing!
Hey Chicka,
That recipe sound WONDERFUL!!! Are the recipes you are posting Celiac friendly????? I think I”m going to start my middle son on the gluten-free diet and I think I remembered you have Celiac. Am I right or am I just continuing to lose my mind!
Sounds really good! I’m going to have to try this. Thanks.
that sounds de-lish!!
is that a photo of your meal presentation?
Blessings,
Karla
Ericka, no, I do not have celiac. I have IBS, GERD, and gastritis, none of which are particularly helped by eating chili.
Karla, that is Emeril’s meal presentation, NOT to be confused with mine, unfortunately.
That is my husband’s favorite soup ever!! I haven’t made it in awhile and you’re the second person today that has mentioned it. Is that a sign…is God sending me messages?
Looks Yummy!!!
You’ve won an award. Head here to read about it!
http://swtbamamamaof2.blogspot.com/2007/10/one-sweet-treat-award.html
Looks wonderful – even with the 112 ingredients! I think I have most of them..:)
Looks wonderful – even with the 112 ingredients! I think I have most of them..:)
Looks wonderful – even with the 112 ingredients! I think I have most of them..:)
Looks wonderful – even with the 112 ingredients! I think I have most of them..:)
Looks wonderful – even with the 112 ingredients! I think I have most of them..:)
Looks wonderful – even with the 112 ingredients! I think I have most of them..:)
Looks wonderful – even with the 112 ingredients! I think I have most of them..:)
Looks wonderful – even with the 112 ingredients! I think I have most of them..:)
Looks wonderful – even with the 112 ingredients! I think I have most of them..:)
Thanks! Mike LOVES chili!
Jamie
This sounds delicious! Thanks!
This sounds delicious! Thanks!
This sounds delicious! Thanks!
This sounds delicious! Thanks!
This sounds delicious! Thanks!
This sounds delicious! Thanks!
This sounds delicious! Thanks!
This sounds delicious! Thanks!
This sounds delicious! Thanks!
Ok, I don’t know the rest of it. Around here it goes…
Beans beans the musical fruit, the more you eat the more you toot.
Please enlighten me. I could use a new song.
Oooh! Looks yummy! I have this “white lightening Chicken Chili” that I always make, but I’m going to try this .