Emeril’s White Bean Chili

Sunday, February 6, 2011 4:09
Posted in category Recipes

I have modified this recipe somewhat to make it a little healthier than the original. I use skim milk rather than heavy cream and I substitute sea salt for kosher salt.

This is definitely not my healthiest recipe for white chili, but it is the best tasting. I’ll post a healthier version soon, so be on the look out for that.

 

Ingredients:

  • 1/2 pound dried navy beans, picked over
  • 2 tablespoons olive oil
  • 2 cups chopped yellow onion
  • 2 tablespoons minced jalapeno or peppercini
  • 2 tablespoons minced garlic
  • 2 1/2 pounds ground or shredded turkey or chicken
  • 2 tablespoons Emeril’s Southwest Essence
  • 1 2/3 tablespoons chili powder
  • 2 teaspoons sea salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano, crumbled
  • 1 bay leaf
  • 3 tablespoons cornmeal
  • 3 cups low-sodium chicken broth
  • 2 (10-ounce) cans Ro’tel Diced Tomatoes and Green Chiles (original), undrained
  • 2 (4-ounce) cans diced green chiles, undrained
  • 1/2 cup skim milk
  • 2 tablespoons finely chopped fresh cilantro leaves
  • Sour cream, for serving
  • Grated Cheddar or Monterey Jack cheese, for serving
  • Chopped green onions, for serving

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 milk and cook, stirring occasionally, for 15 minutes longer.

I add a couple tablespoons of grated Cheddar cheese to the top each bowl.

source: Food Network

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