The One and I have been making and enjoying this dish for years—in fact, it’s been in our arsenal for about a decade. Technically, it’s not a chili, as it doesn’t contain chiles or chili powder. It’s really more of a Mediterranean bean stew. But what can I say, nicknames stick. What’s great about it is it’s a cinch to make—it takes all of a half hour—and it’s surprisingly light. When we have weekend guests and don’t want to get bogged down with making six big, heavy meals, we turn to this for a satisfying lunch or a light supper with a salad on the side.
Customarily, chilis and stews are made by first browning the meat then transferring it to a bowl while cooking the vegetables. Because there’s so little fat in the turkey sausage (and, admit it, they just don’t have that same flavor punch as beef), I like to keep the turkey in the skillet while cooking the vegetables. This does two things: 1.) it really gives the turkey a good browning, which adds flavor, and 2.) it ensures you don’t overcook the red pepper. Oh, and whatever you do, resist the urge to muck this up by adding chili powder (yes, even though it’s called a “chili”). It would ruin the flavor.–David Leite
LC A Chili By Any Other Name
Chili is chili is chili is chili…except when it’s not. Or something like that. Yes, we’re up to our antics and naming conventions again, calling something chili when technically it’s not really chili. But one taste and you’ll be glad you made it anyways. (Oh, c’mon, just humor us. Or rather, humor David and let him call this “chili.” Look at how excited he is to make it in the below video! We appreciate your understanding and support.)
Video: How to Make Turkey and White Bean ChiliVideo courtesy of WTNH
Turkey and White Bean Chili
- Quick Glance
- 35 M
- 35 M
- Serves 4
IngredientsEmail Grocery List
Meal Stretcher Note
- Unexpected company? No problem. Add a second can of drained cannellini beans and the remaining chopped tomatoes and their liquid. Simmer the chili until heated through. Serves six, easily.