11 Days of Super Bowl Recipes: White Bean Turkey Chili

Since Minnesota is hosting this year’s Super Bowl & the current temp is 27°, with Sunday expected to be a high of 10°, I figured I should include an option for those of you who actually get a winter. 😅😅😅

This White Bean Turkey Chili recipe is my take on the White Bean Chicken Chili Giada does.

What I like most about this is, although her recipe is to do it on the stove [which you can totally do], you can also make it in a slow cooker which frees you up for all the other cooking you may need to do!

What You’ll Need:

2 TB. Olive Oil
4 Garlic Cloves, minced

2 lbs. Ground Turkey
1 tsp. Pink Himalayan Salt, plus more for seasoning
2 TB. Ground Cumin
1 TB. Fennel Seeds
1 TB. Dried Oregano
1 1/2 tsp. Chili Powder
3 TB. Flour [gluten free works too!]

2 (15 oz. cans) Cannellini [or other white beans], rinsed & drained
1 bunch Leafy Greens [Swiss Chard/Spinach/Arugula/Kale], leaves chopped into 1-inch pieces
1 1/2 cups Frozen Blackened Corn, thawed
4 cups Chicken Stock*
1/4 tsp. Crushed Red Pepper Flakes
Freshly Ground Black Pepper, for seasoning
1/2 cup Parmesan Cheese, grated
1/4 cup Fresh Parsley &/or Cilantro, chopped

*If making chicken stock on the stove, rather than slow cooker, bring to boil & then simmer for 2 hours.

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat.

Add the garlic and cook for 30 seconds.

Add the ground turkey, salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the meat is browned. Stir in the flour.

Add the beans, Swiss chard, corn, and chicken stock.

**If making in slow cooker, I brown meat on stove & then transfer to slow cooker before adding broth, beans & corn. Broth won’t reduce the same way as on the stove top, so you may want to reduce by 1 cup. For purposes of the slow cooker, cook on high 4-6 hours. Finally, I don’t add leafy greens until 10-15 minutes before serving [when adding crushed pepper flakes].

Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.

Simmer for 60 minutes until the liquid has reduced by about half & the chili has thickened.

Add the red pepper flakes and simmer for another 10 minutes.

Season with salt and pepper, to taste.

Ladle the chili into serving bowls.

Sprinkle with the Parmesan cheese and chopped parsley &/or cilantro.

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