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
Heat a large skillet over medium-high heat until hot. Swirl 2 tablespoons of the oil into the pan and then add the turkey. Cook, stirring often and breaking up the meat with the edge of a wooden spoon, until the turkey is chunky and nicely browned, about 10 minutes.
Drizzle the remaining tablespoon of olive oil over the turkey. Dump in the onion and pepper, sprinkle with the oregano, basil, and thyme, and sauté, stirring often, until the vegetables are just softened, about 7 minutes. Add the garlic and cook 2 minutes more. The bottom of the pan may develop a brown coating—that’s good. It gives a lot of flavor. If it threatens to burn, drizzle in a few tablespoons of water and scrape it up.
Turn the heat to low and stir in the beans and half of the tomatoes and half their liquid. (Reserve the remaining tomatoes and liquid for a meal stretcher, see Note.) Season with salt and pepper to taste, cover, and simmer for 15 minutes.
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.