Wednesday, March 17, 2010

Holy Cannelini beans... that is good!

I've had this recipe marked under my "favorites" bar for a long time, but I've been waiting for ground turkey to go on sale  the right day to make it.  I finally got around to making it last night and oh my goodness it is sooooo good!  It was actually pretty easy and fast to make, and not too expensive b/c I had most of the stuff in stock besides the ground turkey.  I was surprised how brothy this soup was b/c the pictures doesn't show very much broth.  But, please, try this recipe!!  IT'S SOOO GOOD and not very fatty!  It didn't make very much, so after dinner I found myself making an extra pot so I could have it for lunches this week, and to freeze some.  Check out Martha Stewart's website for the original post.  I left the jalapenos out of mine because Carter was eating the soup too.  The soup was still very good.  Phillip had sour cream and jalapenos to add to his and he said it was amazing.  The prep time, and cooking time listed on the site are definitely correct, but it's not something you have to stand over and worry about while it's cooking.  It took about 40 minutes start to finish.  I'm a big fan of cutting corners to make things go faster so I used a bag of frozen chopped onions the second time I made it and it was perfection! (Oh, and let's not forget that they also sell the jalapenos canned already chopped and seeded!  Score!)  The Cannelini beans were hard to find, but I eventually found them at Food Lion.  If you can't find any I'm sure you can substitute with Northern Beans, even though they have a bit different taste.

Turkey and White Bean Chili
  • 2 tablespoons canola oil
  • 1 pound ground turkey
  • Coarse salt and ground pepper
  • 1 large onion, chopped
  • 2 jalapenos, diced and seeded for milder taste
  • 2 teaspoons ground cumin
  • 1 tablespoon tomato paste
  • 2 cans (19 ounces each) cannellini beans, drained and rinsed
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
  • 1 cup water
  • Sour cream, cilantro, and radishes, for garnish


  1. In a large, deep, skillet, heat oil over medium-high heat. Add ground turkey; season with salt and pepper. Cook, breaking up turkey with spoon, until browned, 9 minutes.
  2. Add onion and jalapenos; cook until soft, 3 minutes. Stir in cumin and tomato paste; cook 2 minutes.
  3. Add cannellini beans, chicken broth, and water; bring to boil. Reduce heat; simmer until thick, 15 to 20 minutes.
  4. Garnish with sour cream, cilantro, and radishes, if desired.