Turkey & White Bean Chili

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Emeril Lagasse at http://www.foodnetwork.com/recipes/emeril-lagasse/turkey-and-white-bean-...

Prep time30 minutes



1⁄2lbdried navy beans (picked over)
2Tolive oil
2cyellow onion (chopped)
2Tjalapeño (minced)
2Tgarlic (minced)
2 1⁄2lbturkey (ground)
2TEmeril's Southwest Essence (recipe follows in Notes)
1 2⁄3Tchili powder
2tkosher salt
1⁄2tcumin (ground)
1⁄4toregano (dried & crumbled)
1 bay leaf
3cchicken broth (low sodium)
2cn(10-ounce) Ro'tel Diced Tomatoes & Green Chiles (original) (undrained)
2cn(4-ounce) green chiles (diced, undrained)
1Tstems of fresh cilantro OR parsley (finely chopped)
1⁄4cheavy cream
2Tleaves of fresh cilantro OR parsley (finely chopped)
 Unknownsour cream (for serving)
 UnknownCheddar or Monterey Jack cheese (grated, for serving)
 Unknowngreen onions (chopped, for serving)


Emeril's Southwest Seasoning:

  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 tablespoons paprika
  • 1 teaspoon black pepper
  • 1 tablespoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon crushed red pepper
  • 1 tablespoon salt
  • 1 tablespoon dried oregano


  1. Sort and rinse beans.
  2. In a large kettle,
    • soak ½ lb. dry navy beans in 3 to 4 cups cold water overnight OR
    • to ½ lb. dry navy beans add 3 to 4 cups hot water and boil 2 minutes, then set aside for one hour.
  3. In batches in a skillet, heat the oil and
    • Sauté  the onion and jalapeño until soft and beginning to caramelise (~4 minutes).
    • Add the garlic and cook, stirring, for ~2 minutes.
    • Add the ground turkey, Southwest Essence, chili powder, salt, cumin, oregano, and bay leaf.
    • Cook, stirring occasionally, until turkey is browned and cooked through (~6 minutes).
    • Add the cornmeal and cook, stirring, for ~2 minutes.
    • Pour into slow cooker.
  4. Add the chicken broth, canned tomatoes, canned chiles, and cilantro or parsley stems and stir to combine.
  5. Add the cooked beans.  Set the slow cooker on low and cook for 6-8 hours.
  6. About 15 minutes before serving, add heavy cream and cilantro leaves, then stir and cover.
  7. Serve the chili in deep bowls or mugs, garnished with dollops of sour cream, grated Chedder cheese and green onions to taste.