Emeril's Southwestern Turkey and White Bean Chili Simplified
This is a hearty soup that you can make and stretch to feed a lot of people by adding your favorite beans. I simplified the recipe to make it fast and easy to make. This has become one of our favorite dishes.
- 12
- Average
- 15 mins
- 30 mins
- Average budget
Ingredients
- 2 cans black navy beans/ 2 cans white butter beans/ 2 cans kidney beans/ 2 cans white navy beans or any other bean you like.
- 2 Tbsp olive oil ( I like to use red pepper olive oil to add some heat)
- 2 cups chopped yellow onion
- 1 jalapeno pepper
- 2 Tbsp minced garlic
- 2 1/2 lbs. ground turkey
- 4 Tbsp Emeril's Southwest Essence, recipe follows
- 1 2/3 Tbsp chili powder
- 1/2 tsp cumin
- 1/4 tsp oregano
- 2 large bay leaves
- 8 cups chicken broth(2 whole containers 64 fl oz)
- 2 (10 ounce ) cans Ro'tel Diced Tomatoes & Green chiles, undrained
- 2 (4 ounce) cans diced green chilies, undrained
- 2 bunches finely chopped cilantro
- Emeril's Southwest Seasoning:
- 2Tbsp chili powder
- 2 tsp ground cumin
- 2 Tbsp paprika
- 1 tsp black pepper
- 1Tbsp ground coriander
- 1 tsp cayenne pepper
- 1 Tbsp garlic powder
- 1 tsp crushed red pepper
- 1 Tbsp salt
- 1 Tbsp dried oregano
- Combine all ingredients and put it in a bottle for later use.
Preparation
Step 1
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 2 minutes. Add the turkey , Southwest Essence, chili powder, cumin, oregano and bay leaf, stirring occasionally until the turkey is browned and cooked through. Add the broth, canned tomatoes, canned chiles, & all of the canned beans. Simmer for about 30 min.'s and add the cilantro. Simmer 5 min.'s and serve.
I substituted canned beans instead of dry beans to make this recipe easier and faster to make. I also doubled the cilantro and cut out the extra sea salt. It is salty enough with the Southwest essence. If you want more flavor just add more Southwest essence.