Authentic Suburban Gourmet: White Bean Chili

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Happy New Year!  I can’t seem to say it enough.  I am looking forward to a great year
ahead.  A lot of folks vow to eat
healthier and exercise more.  That is a
motto I always like to follow even if it is a not new year.  Do I always practice?  I wish the answer was yes, but I do pretty
well, not perfect. 

Speaking of healthy, that is our theme for this month’s
edition of Blogger C.L.U.E. Society “Eat Healthy”.  This month I was matched with Lea Ann from
Cooking on the Ranch.  She
lives in the Denver area and I live
in the San Francisco Bay Area.  She loves
cooking, wine and talking about both – my kind of friend. Lea Ann can
cook.  If we lived closer, I can tell we would be fast friends.  She has a vast abundance of tasty
recipes on her site which made this challenge a challenge. Since it has been
chilly here in the Bay Area and El Nino has finally hit – YEAH – I thought a healthy soup would be
I decided to make her White Bean Chili that originally came
from Giada.  After reviewing the
ingredients, I made a few changes to put my stamp on this tasty recipe.  I used ground turkey instead of ground
chicken and omitted the corn.  I
increased the spices and eliminated the fennel seed simply because I forgot to
buy it at the store.  I garnished with
sour cream (since hubby loves sour cream), cilantro and avocado – also a hint
of fresh lime.  It did not call for any
sort of tomato like a traditional chili, but I certainly did not miss it.  The end result was nothing short of
excellent. Thank you Lea Ann for this wonderful recipe!

2 Tablespoons Olive Oil

1 Large Onion, medium dice

6 Garlic Cloves, minced

2 lbs Ground Turkey

1 teaspoon Salt

3 Tablespoons Ground Cumin

1 Tablespoon Dried Oregano

2 Tablespoons Chili Powder

3 Tablespoons Flour

2 (15 oz cans) Cannellini Beans, rinsed and drained

1 bunch (about 1 pound) Swiss chard, stems removed and
leaves chopped

4 Cups Chicken Stock

¼ teaspoon Red Pepper Flakes

Sour Cream, Cilantro, Lime and Avocado

In a large Dutch oven or alike, heat the oil over medium
heat.  Add the onion and cook until
translucent, about 5 minutes.  Add the
garlic and cook for one minute.

Add the ground turkey, 1 teaspoon of salt, cumin, oregano
and chili powder.  Cook, stirring
frequently, until the turkey is cooked through, about 8 minutes.

Stir the flour into the turkey mixture.  Add the beans, Swiss chard and chicken
stock.  Bring mixture to a simmer,
scraping up the brown bits that cling to the bottom of the pan with a wooden

Simmer for 55 to 60 minutes until the liquid has reduced by
about half and the chili has thickened.

Add the red pepper flakes and simmer another 10 minutes.
Season with salt and pepper to taste.

Ladle the chili into serving bowls and garnish with sour
cream, cilantro and sliced avocados. 
Squeeze a bit of lime on top. 

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