It seems early to share a chili recipe.
I’m afraid I’m tempting fate, daring Minnesota winter to make a premature appearance, by posting a warm, cozy one-dish meal while the State Fair still provides summer bliss on a stick.
I originally made this recipe—a perfect hybrid of chili and Italian wedding soup – last blizzardy March, so I think I’m safe. Also? I’m not likely powerful enough to control the weather, even with an extraordinarily delicious recipe.
This was the sort of dish I made back in March, when I still had a job. I’d spend Sunday afternoon cooking up a big pot of something to pack up in plastic containers for lunch through the week, and hope that I didn’t get totally sick of it by Wednesday, abandon my leftovers, and make an emergency run to Subway for lunch.
The week I made this delicious chili-soup ended far too soon, without the slightest sandwich temptation.
When I make it again (even though I NEVER repeat recipes) I’ll probably substitute a box of frozen chopped spinach for the pricey rainbow chard.
Continue reading for the White Bean and Turkey Chili recipe
- 1 tablespoon canola oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 pound ground turkey
- ½ teaspoon salt, plus more for seasoning
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons chili powder
- 3 tablespoons flour
- 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
- 1 bunch (about 1 pound) Swiss chard or rainbow chard, stems removed, leaves chopped into 1-inch piece
- 1½ cups frozen corn, thawed
- 3 cups low-sodium chicken stock
- ¼ teaspoon crushed red pepper flakes
- White pepper to taste
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh flat-leaf parsley
- Heat the oil in a Dutch oven over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for one more minute.
- Add the ground turkey, ½ teaspoon salt, cumin, oregano, and chili powder. Cook, stirring frequently, until the turkey is cooked through, about 8 minutes.
- Stir the flour into the turkey mixture. Add the beans, rainbow chard, corn, and chicken stock, and simmer for about an hour until the liquid has reduced by about half and the chili has thickened.
- Add red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
- Sprinkle each serving with Parmesan cheese and chopped parsley.