This dish has become a bit of an autumn/winter favorite in our house. It’s a slightly healthier take on a chilli con carne (which don’t get me wrong still has its place on our dinner table). I saw the recipe on an episode of Giada at home on the food network last winter, cooked it, photographed it, loved it, never blogged it! Why? I wasn’t happy with the photo/lack of time, I’m not quiet sure. Then the colder nights started to draw in and my cooking style changed and I remembered this dish and searched the internet to find the recipe. I’m still not happy with this photo I took lat week but then I remembered the whole reason I started this blog. Not to publish stunning food photos (although that would be nice) but as a way to save the recipes I want to cook again so they’re easy to find. This chilli is packed with flavour and heat, it freezes well and is a delicious, filling meal when served with ever rice or a jacket potato.
Turkey and white bean chilli
Based on this recipe from Giada De Laurentiis, Food network.
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
1kg minced turkey
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (400g cans) cannellini or other white beans, rinsed and drained
11/2 cups frozen sweetcorn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
- In a large heavy-bottomed saucepan, heat the oil over medium-high heat.
- Add the onion and cook until translucent, about 5 minutes.
- Add the garlic and cook for 30 seconds.
- Add the turkey, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.
- Stir the flour into the turkey mixture.
- Add the beans, sweetcorn and chicken stock.
- Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.
- Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened.
- Add the red pepper flakes and simmer for another 10 minutes.
- Season with salt and pepper, to taste.
- Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.