Turkey and White Bean Chili

Recipe courtesy Emeril Lagasse, 2006

Prep Time: 15 min Inactive Prep Time: 8 hr 0 min Cook Time: 2 hr 15 min Level: Easy Serves: -6 servings

Ingredients

Directions

In a large kettle, soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with enough water to cover by 2 inches. Cook beans at a bare simmer until just tender, about 1 hour, and drain in a colander.

In a skillet, heat the oil and saute the onion and jalapeno until soft and beginning to caramelize, 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 and cook, stirring occasionally, until turkey is browned and cooked through, 6 minutes. Add the cornmeal and cook, stirring, for 2 minutes. Add the chicken broth, canned tomatoes, canned chiles, and cilantro stems and stir to combine. Bring to a boil, reduce heat to a simmer, and cook, uncovered, for 45 minutes, stirring occasionally. After it has cooked for 30 minutes, add the cooked beans. Add the heavy cream and cilantro leaves and cook, stirring occasionally, for 15 minutes longer.

Serve the chili in deep bowls, garnished with dollops of sour cream, grated Cheddar cheese, and green onions to taste.

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

Combine all ingredients thoroughly.