Smoky Turkey and White Bean Chili

Smoky Turkey and White Bean Chili
Photo by Scott Phillips


  • Garnishes: diced avocado, sliced scallions, fried tortilla strips, lime wedges
  • ¼ tsp. ground cinnamon
  • 2 Tbs. chili powder
  • 1 tsp. ground coriander
  • 2 lb. ground turkey (preferably dark meat)
  • 1 14-oz. can diced tomatoes with juice
  • 7 cups cooked cannellini beans (home-cooked or canned from four 15-oz. cans, rinsed and drained)
  • + 10 more ingredients
    • ¾ cup beer, preferably lager
    • 1-½ cups chicken broth (homemade or lower-salt store-bought)
    • ½ tsp. pure chipotle chile powder
    • Kosher salt and freshly ground black pepper
    • 1 Tbs. cider vinegar
    • 1 to 2 canned chipotle en adobo chiles, plus 1 to 2 Tbs. of adobo sauce from the can
    • 4-½ Tbs. vegetable oil
    • 2 cups chopped yellow onion
    • 2 to 4 medium cloves garlic, chopped
    • 1 Tbs. ground cumin

Heat 2 Tbs. of the oil in a heavy-duty 6-quart pot over medium-high heat until shimmering hot. Season the turkey with 1-1/2 tsp. salt and 3/4 tsp. pepper. Cook half of the turkey, undisturbed, until browned, 2 to 3 minutes. Break up the meat and cook, stirring or turning occasionally, until well ...

View full recipe at Fine Cooking


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