There are so many ways to make a great chili! This is one of my easier, healthy, weeknight versions that I make often. Plenty of protein and fiber with the lean turkey, beans and quinoa. It comes together quickly after a bit of chopping. I served this with an easy Caesar salad with some homemade cornbread croutons (recipe below).
Turkey and White Bean Chili with Cilantro Quinoa
- a couple of tablespoons of extra-virgin olive oil
- 4 large cloves garlic, smashed, peeled and chopped
- 1 large or 2 small poblano or pasilla chiles, stemmed, seeded and diced
- 1 jalapeno pepper, stemmed, seeded and diced
- 1 large onion, chopped
- 1 1/4 pounds (one package) ground turkey
- 1 tablespoon masa harina (sub all purpose flour if you don’t have it)
- 4 tablespoons tomato paste
- one 15 oz can petite diced tomatoes
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons (packed) dark brown sugar
- 1 teaspoon dried Mexican oregano, crushed
- Kosher salt and freshly ground black pepper
- one mexican beer (or a few if you want to drink some) 🙂
- two 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained
- fresh chopped cilantro
- squeeze of lime juice
- Assorted garnishes, such as chopped red or green onion, crumbled cotija cheese, black olives, sour cream and avocado
Heat the oil in a heavy, large pot over medium-high heat. Add the poblanos, jalapeno and onions and garlic. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and brown until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the masa or flour over and stir to blend. Add the beer, tomato paste, tomatoes, chili powder, cumin, sugar, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir until well blended and bring to a simmer. Cover and simmer for about 30 minutes. Add the and beans and cook for another 10-15 minutes. Add more salt and pepper if it needs it.
While the chili is cooking, cook 1 cup of quinoa (follow package directions). I cooked mine with chicken stock for extra flavor but water is fine too. Once it is done mix in some fresh chopped cilantro and a squeeze of fresh lime juice. Add salt and pepper to taste.
To serve, spoon some of the Quinoa and Cilantro into a bowl and top with the Chili. Garnish with all the yummy extras.
How amazing! I was just telling a friend I was going to make white bean turkey chill and needed to find a recipe and here it is – that’s so cool. It looks fabby, Rhonda – loving your blog! 🙂
Just did this tonite. Excellent! I rearranged the steps a bit to make a non- spicy version for the kids and then a regular version for us. Both versions tasted great! Thank you!!!
Thanks for trying the recipe! So glad you liked it!