Turkey and White Bean Chili

By Stef -
I really loved this chili, especially as a winter-time meal. I got the recipe from my Fine Cooking magazine and gave it an 8, while Jared gave it an 8.5. It's also low-carb (yay), especially if you leave the beer out. I served it with cornbread and honey butter.

Turkey and White Bean Chili
1/2 lb. ground turkey
2 cans cannellini beans, drained and rinsed
2 can black beans, drained and rinsed
2 C. chopped onion
4 cloves garlic, minced
2 Tbs. chili powder
1 Tbs. cumin
1 tsp. corinador I didn't add this
chipotle powder I didn't add this
1 chipotle pepper in adobo sauce, chopped
1/4 tsp. cinnamon
cider vinegar I used white wine vinegar
1/2 C. beer
1/4 C. water
1 14-oz. can tomatoes with juice
1 1/2 C. chicken stock

Garnish
avocados
green onions
lime wedges I didn't use these
tortilla strips I didn't use these
corn
monterey jack cheese

Brown the turkey in a pot and then add onion and garlic. Sprinkle with 1/2 tsp. salt and cook over medium heat, stirring occasionally, until softened and lightly browned, about 5 minutes. Stir in the chili powder, cumin, chipotle in adobo and cinnamon, and cook, stirring, until fragrant, 1-2 minutes.

Pour in beer and water, turn the heat up to high and cook, scraping the bottom of the pot to loosen any browned bits, until most of the liquid is evaporated, about 2 minutes. Add the chicken broth and tomatoes (with juices) and bring to a simmer.

Turn the heat down to medium low. Add the beans. Cover and simmer, stirring occasionally, for about 30 minutes. If the chili gets too thick, thin it with water.

Turn heat off and add avocados, green onions, cheese, and corn. Add 1 Tbs. vinegar and serve. 

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