White Bean Chili? What the heck? How many of you reading this have ever tried white chili? I tried it a few years ago with a chicken option and it was out of this world amazingly good!!! I recently came across a recipe using turkey instead of chicken I wanted to try it. But wait a minute…it’s summer time who wants to eat a hearty, warm bowl of chili in JULY?
Did you also know that today, July 3 is National Eat Your Beans Day? This chili recipe has seasonal summertime ingredients like fresh lime juice, fresh cilantro, and jalapenos that kick up the spicy heat, the fresh flavor along with the summertime flavors. Plus, this chili is more like a soup versus a chili consistency and can be eaten either warmed or chilled…yes chilled!
Naturally, I test almost all recipes on my husband because he’s my human litmus test, guinea pig whatever title at the moment. His reaction was priceless upon hearing my new concoction of ‘white turkey chili’ he too gave me the side eye of…’Are you serious?’
This up close and personal picture you can see the celery, onions and fresh cilantro.
I started this recipe off like most soup bases with diced, onion, garlic, chopped celery and I simmered making sure not to overcook the onions to the point where I burned them. I also added ¼ teaspoon of red pepper flakes and my chopped (with or without the seeds) jalapenos. So the flavors could start blending before the broth.
Depending on how spicy you want this chili to be you can add the jalapenos seeds which adds the heat.
I then I added 1 pound of lean ground turkey and did not add any other ingredients until my turkey was thoroughly cooked. Once this was cooked I had my other ingredients already prepared while the turkey was cooking. I added three cans of rinsed beans 1 can of Cannellini beans, 1 can of Pinto beans, and 1 can of Garbanzo beans before my vegetable broth and mixed the beans with the onions, celery, jalapenos, and garlic. At this point if any of the food looks to be cooking too quickly just add a bit of water to the pan so nothing starts to burn.
Finally, pour in your 4 or 5 cups of vegetable and lime juice along with any additional leftover chopped cilantro.
And that was it! Another easy and delicious recipe in the books!
Ingredients:
- 1 pound of lean ground turkey
- 3 cans of beans 1 pinto, 1 garbanzo, 1 cannellini
- 2 stalks of celery
- 1 medium onion
- 2 cloves of garlic
- 2 jalapenos
- 1 tsp. red pepper flakes
- 4-5 cups of vegetable broth
- 1 c. fresh chopped cilantro
- 1/4 – 1/2 c. fresh lime juice
- salt and pepper to taste
- 1 Tablespoon of Olive Oil for browning the turkey
Directions:
- In a large pot drizzle a 1 tablespoon of olive oil and add your chopped onion, garlic and celery and cook until translucent
- Add the turkey and cook thoroughly
- Add all 3 cans of rinsed beans, and chopped jalapeños
- Add your vegetable broth lime juice, and left over cilantro and simmer on low for 15 minutes.
LEMONBERRY & FIG 