CANNELLINI BEAN CHILI RECIPE RECIPES

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat. Cook turkey and cumin in oil 6 to 8 minutes, stirring occasionally, until turkey is no longer pink; drain. Remove turkey; set aside.
• Add onion and poblano chile to Dutch oven; cook over medium heat 5 minutes, stirring occasionally, until tender. Add garlic; cook 30 seconds.
• Mash 1 can of the beans with potato masher; add mashed beans and remaining can of beans to Dutch oven. Stir in turkey, broth, green chiles, salt and pepper. Reduce heat to medium-low; simmer uncovered 15 to 20 minutes or until slightly thickened. Garnish individual servings with sour cream and cilantro.

Steps:

• Chop the meat put it in a large skillet with the olive oil over medium heat and saute until brown on both sides, set aside and put in the chopped vegetables and saute until half tender about 10 minutes then add the garlic, cook two minutes. Add the remaining dry seasonings and the salt and pepper, stir and cook for another minute.
• Add the tomatoes. Stir, and add the broth, stir again, cover and simmer until pork is tender. Add the drained and rinsed beans. To thicken: Whisk the cornstarch in about 1/4 cup of cold water until smooth and add to the soup, simmer another ten minutes, top with cilantro and cheese and serve.
• Cook's Tip: You can cook this in the crockpot after you have sauteed the vegetables and added the seasonings. Just transfer it to the crockpot and cook on low for 2 or 3 hours. If you use cooked leftover pork, just skip the meat browning step, and add the cooked pork to the vegetables after they have sauteed and stir it in.