Turkey Chili w/Cannellini Beans

Turkey Chili
Turkey Chili with Cannellini Beans

I got to tell you this is one pleaseing chili. My husband did not even know this was made with turkey! It was so good I made enough for my parents to have some. Easy -peasy to make this chile, you’ll love yourself and everyone else will too!
Prep: 30 min Cook: 1 1/2 hour
Serves: 6 to 8
8 Anaheim chile peppers, fire-roasted
1/4 bunch cilantro, chopped
1/4 cup extra virgin olive oil
1 large sweet onion, diced
4 cloves garlic, minced
2 tsp. kosher salt
3 lbs. ground turkey
1/4 cup flour
1/4 cup chili powder
3 Tbsp. ground cumin
1/2 tsp. black pepper
Pinch of cayenne pepper
4 cups low sodium chicken stock
2 15 oz. cans cannellini beans, with liquid
Assorted toppings you like!
1. In a blender or food processor, puree the roasted chiles and cilantro until smooth. Set aside.*
2. In a large Dutch oven medium-high heat, combine the olive oil, onion , garlic and salt. Cook until the onion is translucent, 5 to 6 minutes. Add the turkey and cook until browned and cooked through, breaking it up with a wooden spoon, 7 to 8 minutes.
3. Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the chicken stock and scraping up the browned bits from the bottom of the pot. Add the reserved pureed chills and cilantro. Bring to a boil, then reduce the heat to low simmer.
4. Add the beans and simmer, partially covered, until the turkey is tender and the chili has thickened, about 1 hour. Remove from the heat , cover and keep warm until serving. I add sharp Cheddar Cheese as a topping along with green onion (chives.) ENJOY!!

My turkey chili!
My turkey chili!

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