Delicious White Bean Turkey Chili

September 6, 2011

There is a myth that white chili is not "real chili."  True that is not the traditional recipe, but it is just as delicious and satisfying.  This version of white chili is made with Italian cannelini beans, turkey, and plenty of chile peppers and spices.  I love to make this on a chilly evening or for a group of friends right before the game.  No chili is complete without cornbread so don't forget to bake a batch.

White Bean Turkey Chili


1 tablespoon olive oil
2 pounds of tomatillos (about 15)
1 onion, quartered
1 tablespoon olive oil
2 tablespoons chili powder
1 teaspoon chipotle powder
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons salt
2 pounds ground turkey
12 ounces bottle pale ale
2 cans cannellini beans, drained and rinsed
1 cup frozen white corn (or more, I think I used about 2 cups)
Preheat oven to 425. Place tomatillos, onion, peppers, jalapeno and garlic in a large roasting pan. Sprinkle with olive oil and roast for 30 minutes, or until vegetables have softened. Let vegetables cool. (Note: if the skin on the pasilla peppers isn’t blistered, place under broiler for 5-10 more minutes to make peeling the skin off easier.)
Peel the skin of the pasilla peppers and then place all vegetables in a food processor. Pulse until just chopped up.
Heat olive oil in a large pot and add spices. Heat until fragrant. Add turkey and cook until just browned. Deglaze with the pale ale. Add chicken stock and vegetables from food processor. Cook for 45 min-1 hour or until thickened. And beans and continue to cook for 1/2 hour longer.
Add in frozen corn and stir to combine. Take off heat and let cool. Serve with cilantro and sour cream.

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Mike Stoertz's picture

Yummy, except I substituted chicken for the turkey because I happen to have the chicken on hand. I will make this again.