Meet the Sullivans: White Bean Turkey Chilli

January 13, 2011

White Bean Turkey Chilli

I have finally caught on to this whole Google Docs thing. One of my favorite blogs (Keeping Up with the Joneses) uses Docs to share printable versions of recipes posted on her blog. I decided that tonight I would give it a try. I think I'm liking it a lot more than just linking up with the internet source, and often I get a recipe from another place (cookbook, magazine, friend, etc.) and there aren't always printable versions available for me to share with you all! 

Well anyway, 'nough talking...

White Bean Turkey Chili



  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 1/2 pounds ground turkey
  • 2 (4 ounce) cans canned green chile peppers, chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cinnamon (I would only use 1/2 a tsp)
  • ground cayenne pepper to taste
  • ground white pepper to taste (don't have it, so I didn't use it)
  • 3 (15 ounce) cans cannellini beans
  • 5 cups chicken broth
  • 2 cups shredded Monterey Jack cheese

Chop up the onion. 

Chop up the garlic. Now add the chopped onion and garlic to the pot to cook for a bit.

 Once the onion and garlic have cooked for a bit and have softened add the ground turkey.

While the turkey browns measure out the 1/2 tsp cinnamon, 1 tbsp oregano and 1 tbsp ground cumin. Keep the cayenne out so you can add as much as you like. It adds a nice kick to the chili. 

 After the turkey has browned you can add the cinnamon, oregano and cumin to the pot. Add a little cayenne now too. 

You will also add the two cans dice green chiles at this time. 

Rinse the two cans cannellini beans. Reserve the third can for a little later in the recipe.  This is also the time to add the chicken broth.

Here is the magic in this recipe; the pureed cannellini  beans! I also like to add a can of these pureed beans to tortilla soup to make it a little heartier.

My immersion blender is just so handy! Stir the pureed beans into the soup and then cover it and let it simmer for 20 minutes. Add the cheese just before serving.

 Yum! This was the second time I've made this chili and although it tasted a little different (the first time I did it all in the slow cooker) it was still very, very good! PS. I added a little cornstarch to thicken it up in the end. 



Kendall Jones said...

Thanks for the shout-out, again! I am still working on getting all of my recipes in a printable version. I'm about 50% done! It takes time to go back through all the old posts- I'll be so glad when I'm done!

Jamie said...

Yum! We make white chicken chili but the turkey sounds great too!