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Summer White Bean Turkey Chili

Summer White Bean Turkey Chili

Chef Marcel Cocit is making a hearty chili with an added kick and pairing it with cornbread.
Ingredients for White Bean Turkey Chili
  • 2-4 tablespoons extra-virgin olive oil
  • 1 large white onion, chopped
  • 1 medium fennel bulb, chopped
  • 3 garlic cloves, minced
  • 1 to 2 jalapeno peppers, seeded and chopped
  • 1 tablespoon kosher salt
  • 2 1/2 teaspoons ground cumin
  • 2 teaspoons fennel seeds
  • 1 1/2 teaspoons dried Mexican oregano
  • 3/4-teaspoon cayenne pepper
  • 2 pounds ground white meat or dark meat turkey
  • 4 cups low-sodium chicken broth
  • 2 cans (15.5 ounces each) cannellini beans, drained and rinsed
  • 3 tablespoons corn meal
  • 3/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice, plus lime wedges for serving
  • Crumbled queso fresco or cotija cheese, for serving
DIrections for Cornbread
  • 6 Tablespoons butter, melted
  • 1 1/2 cups yellow cornmeal
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 3 large eggs
  • 2 1/2 cups low-fat buttermilk

Directions for Chili

1. In a large pot or Dutch oven, heat oil over medium-high. Add onion, fennel, garlic, and chilies and cook until the onions are soft, about 5-6 minutes.

2. Add salt, cumin, fennel seeds, oregano, and cayenne, and cook until fragrant, about 2 minutes.

3. Add turkey and cook, breaking up meat with a wooden spoon, until cooked through, about 5 minutes.

4. Add the broth. Bring to a boil, partially cover, and reduce heat to a simmer; cook until chili is thickened slightly, about 15-20 minutes.

5. Stir in beans and cornmeal and cook 10 minutes more. Remove from heat and stir in cilantro and lime juice. Serve with cheese, lime wedges, and a side of cornbread.

Directions for Cornbread

1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13 inch baking pan with foil, leaving an overhang on all sides. Spray with cooking spray.

2. In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk; whisk in melted butter. Stir cornmeal mixture into buttermilk mixture just until moistened.

3. Pour batter into prepared pan and bake for about 15-20 minutes or until golden brown. Let cool in pan at least 15 minutes before slicing.

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