Emeril's Turkey and White Bean Chili
Try This Chili With Southwestern Flair
With southwestern flair, this chili is sure to be the hit of the party. Make it for dinner tonight!
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 sauté 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 heavy cream and cilantro leaves and cook, stirring occasionally, for 15 minutes longer.
Serve the chili in deep bowls, garnished with dollops of sour cream, grated Cheddar cheese, and green onions to taste.
For the Southwest Essence:
Combine all ingredients thoroughly.
This recipe was styled by chef Karen Pickus for Good Morning America.
Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., All Rights Reserved.
Course: Main Course