WHITE KIDNEY BEAN CHILI RECIPES

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WHITE BEAN TURKEY CHILI RECIPE: HOW TO MAKE IT



White Bean Turkey Chili Recipe: How to Make It image

Looking for a hearty but healthy chili for your crew? Well, look no further, Dorothy Muenzer serves this robust meal to her Perry, New York gang and they keep coming back more. Chock-full of ground turkey, white kidney beans and diced tomatoes, it's so full of flavor, your family won't even miss the ground beef!

Provided by Taste of Home

Categories     Lunch

Total Time 01 hours 15 minutes

Prep Time 10 minutes

Cook Time 01 hours 05 minutes

Yield 12 servings.

Number Of Ingredients 13

1-1/2 pounds lean ground turkey
2 medium onions, chopped
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 can (28 ounces) diced tomatoes, undrained
3 cups beef broth
1 can (8 ounces) tomato sauce
1 tablespoon chili powder
1 tablespoon baking cocoa
2 bay leaves
1 teaspoon salt
1/4 teaspoon ground cinnamon
3 cans (15 ounces each) cannellini beans, rinsed and drained

Steps:

  • In a Dutch oven or large soup kettle, cook the turkey and onions over medium heat until meat is no longer pink; drain. Add oregano and cumin; cook and stir 1 minute longer. Stir in tomatoes, broth, tomato sauce, chili powder, cocoa, bay leaves, salt and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add beans; heat through. Discard bay leaves.

Nutrition Facts : Calories 276 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 948mg sodium, CarbohydrateContent 34g carbohydrate (0 sugars, FiberContent 13g fiber), ProteinContent 22g protein. Diabetic Exchanges 2 starch

BEEF CHILI WITH KIDNEY BEANS RECIPE - FOOD.COM



Beef Chili With Kidney Beans Recipe - Food.com image

SOURCE INSIDE AMERICA'S TEST KITCHEN I found this on the web and made some changes. Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenne--or both. The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving. Leftovers can be frozen for up to a month. Substitute beer or bourbon for water.

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours

Yield 8 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable corn oil
2 medium onions, chopped fine (about 2 cups)
1 medium red bell pepper, stemmed seeded cut 1/2-inch dice
6 medium garlic cloves, minced (about 2 TBSP)
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 lbs lean ground beef (80 %)
2 (15 ounce) cans dark red kidney beans, drained and rinsed
1 (28 ounce) can diced tomatoes with juice
1 (28 ounce) can tomato puree
salt
2 limes, cut into wedges

Steps:

  • Heat the oil in a large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking.
  • Add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne and cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes.
  • Increase the heat to medium-high and add half the beef. Cook, breaking up pieces with a wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
  • Add the remaining beef and cook, breaking up pieces with a wooden spoon, until no longer pink, 3 to 4 minutes.
  • Add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt.
  • Bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour.
  • Remove the lid and continue to simmer 1 hour longer, stirring occasionally (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer), until the beef is tender and the chili is dark, rich, and slightly thickened.
  • Adjust the seasoning with additional salt.
  • Serve with lime wedges and condiments (see note), if desired.

Nutrition Facts : Calories 440.1, FatContent 14.3, SaturatedFatContent 5, CholesterolContent 73.7, SodiumContent 317, CarbohydrateContent 46, FiberContent 13.9, SugarContent 9.9, ProteinContent 35.8

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