White Turkey Chili
Ingredients
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2 cups dried cannellini beans
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8 cups vegetable broth
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1 teaspoon salt
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1 bay leaf
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1 teaspoon salt
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1 tablespoon extra-virgin olive oil
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2 cups diced yellow onions
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Pick and sort the beans
Pick and sort the beans, discarding any that are split or discolored along with pebbles and other debris. Transfer the beans to a strainer and rinse thoroughly.
2 cups dried cannellini beans
measuring cups
June Pan
strainer
Combine the ingredients
Add the rinsed beans, broth or water, salt and bay leaf to the casserole. The liquid should cover the beans by 1-1½” (add more water, if needed, depending on the shape/size of your cooking vessel). Stir gently and cover.
8 cups vegetable broth
1 teaspoon salt
1 bay leaf
liquid measuring cup
measuring spoons
wooden spoon
Slow cook the beans
Transfer the casserole or Dutch oven to the bottom shelf of the June Oven. Slow cook the beans on Low for 4 hours, until the beans are tender. June will notify you when the beans are ready. If desired, follow on-screen instructions to continue cooking.
June Oven
Finish the beans
Remove the covered dish from the June Oven and carefully uncover. Discard the bay leaf. Season with salt and stir to combine.
slotted spoon
1 teaspoon salt
Measure the beans
Measure 3½ cups of beans for the chili. Reserve the rest for another use. (Beans will keep refrigerated up to 5 days or frozen up to 6 months.)
Saute the aromatics
In a large pot set over medium heat, heat the oil until shimmering. Add the onion, jalapeño and salt and cook, stirring occasionally, until starting to soften, 5 minutes.
1 tablespoon extra-virgin olive oil
2 cups diced yellow onions
2 tablespoons diced jalapeño
1 teaspoon salt
pot
Add the chiles and garlic
Add the canned chiles along with the liquids. Add the crushed garlic and stir and cook the mixture until fragrant, 1-2 minutes.
2 cans diced green chilies
2 teaspoons crushed garlic
Toast the spices
Add the cumin, oregano, coriander and cayenne, if using. Stirring constantly, allow the spices to toast 1-2 minutes.
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
Add the broth
Add chicken or turkey broth to the pot and bring the chili to a boil.
4 cups chicken broth
Add the beans, turkey and hominy
Stir in the reserved beans, turkey and hominy. Return the chili to a boil and simmer 10-15 minutes on medium-low heat to meld the flavors and thicken the chili. Season with additional salt to taste.
2 cups diced cooked turkey
cooked cannellini beans
1 can hominy
salt
Garnish and serve
Serve hot, garnishing with the chopped cilantro before serving.
⅓ cup chopped cilantro