White Bean and Turkey Chili
Attention, turkey fans! The results are in at the Spices, Inc. test kitchen and it’s true, you can make turkey chili that’s rich and hearty and showcases all the classic Tex-Mex seasonings that have elevated beef chili to legendary status. We start by rehydrating smoky Chipotle Meco Chiles, infusing broth with heat and flavor that will carry through the entire dish. Then we made a quickie sofrito by sautéing onions with tomato paste, extracting the aromatic essences out of the onion and incorporating them into the slightly caramelized tomato. We added classic seasonings—granulated garlic, Mexican oregano, cumin, chopped chipotle peppers, and our top-selling Manzanillo Mexican Seasoning—to the fragrant, tomato-onion bed, along with black pepper and a spiky jolt of jalapeño salt. Then we put the ground turkey in the pot and allowed all the savory flavors to open up to each other for a few minutes and get acquainted, before adding hearty beans and chunky tomatoes and our the spicy, flavorful broth into the pot.
We raised the heat so the chili almost boils in order to get all of the ingredients to the same temperature, but don’t keep the heat on high for too long! A hard boil will cause the beans to fall apart in the pot. Once the beans and tomatoes are at temperature with the rest of the ingredients, drop the heat a little and let it simmer low, mingling together in delicious harmony. Before declaring your dish done, taste it to see if it needs any additional salt or pepper. As the final step, stir in the juice from one lime, which you never want to add early because citrus juices can turn bitter as they heat. Ladle into bowls and serve with your favorite topping (or two); some suggestions for garnish are sour cream, cheddar cheese or queso fresco, cilantro, green onions, tortilla strips, or crackers, in any combination you prefer.- 3 dried Chipotle Meco Chiles
- 32 ounce turkey or chicken broth
- 2 Tablespoons olive oil
- 1 chopped white onion
- 3 Tablespoons tomato paste
- 2 pounds ground turkey breast
- 2 Tablespoon Manzanillo Mexican Seasoning
- 1 Tablespoon California Granulated Garlic
- 1 Tablespoon Mexican Oregano
- 1 Tablespoon Jalapeño Seasoning Salt
- 1 teaspoon Ground Cumin
- 1 teaspoon Black Pepper Medium Grind
- 2 15 ounce can great northern beans, drained
- 1 15 ounce can pinto beans, drained
- 2 15 ounce cans diced tomatoes, drained
- 1 lime, juiced
- Rehydrate Chipotle Meco Chiles in the turkey broth over medium-low heat for 30 minutes.
- Remove chiles from broth. Remove stems and seeds from chiles and chop finely. Set both chopped Chipotle Meco Chiles and infused broth aside.
- Heat olive oil over medium heat and sauté onions and tomato paste for 2 to 3 minutes.
- Raise heat to medium-high and add ground turkey, chopped Chipotle Meco, all seasonings and spices and mix to combine. Cook for 5 minutes, stirring occasionally.
- Add drained beans, drained tomatoes and Chipotle Meco-infused turkey broth.
- Heat until almost boiling, then reduce heat to low, cover, and cook for 20 minutes.
- Add salt and pepper to taste if needed, and finish with the juice from one (1) lime.
- Chili can be garnished with sour cream, cheddar cheese or queso fresco, cilantro, green onions, tortilla strips, or crackers.
