White Bean Turkey Chili

Happy Thanksgiving to you all! My readers are always on my "thankful" list. Truly, it still amazes me that anyone comes here at all! I hope that your weekend is long, lazy, delicious, comforting, and most of all full of love.  

This recipe could be the perfect light dinner tonight or any night this weekend. (If you are not sick of turkey!) This is easy to put together, feeds a crowd, can be made in advance (just reheat over low heat), and feels decadent when in reality it is not. You could skip the ground turkey all together and just add in shredded thanksgiving turkey and use up those leftovers, too. 

White Bean Turkey Chili 
Imperfect Polish 2015
Serves 6-8

2 tablespoons olive oil
1 onion, chopped
3 cloves of garlic, minced
2 lbs of ground turkey (or use about 3 cups chopped up leftover turkey)
2 cans chopped green chilis (optional)
3 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon pepper
1/2 beer
2 - 15oz cans of  any white beans (kidney, northern, cannelini)
2 1/2 cups chicken stock or broth
3 tablespoons corn starch

For garnish (all optional):
chopped cilantro
shredded cheese
sour cream
lime
hot sauce
tortillas

Heat a large pot over medium heat and add the oil. Once hot, add in the onion and cook until translucent. About 10 minutes. Add in the garlic and cook an additional minute. Add in the turkey and cook until browned, breaking up the meat as it cooks. About 10 minutes. (if using leftover turkey, just throw on in)

Add the green chilis (I omitted these because I know my kids would just pick them out) and all of the seasoning. Then pour in the beer and scrape up any lovely brown bits on the bottom of the pot. Bring to a boil, then turn down the heat and simmer until reduced by half. About 5 minutes.

Then add in the chicken stock and beans. Bring chili to a boil and mix together the corn starch and 3 tablespoons of water in a small bowl. Stir the corn starch mixture into the boiling chili, then lower heat to low. Simmer for 20 minutes until chili is thickened. Turn off the heat and taste, adjust for seasoning (feel free to add more spices if you want!).

Serve in heaping bowls all on its own or with any of the garnishes I listed.

Enjoy!
xo
Erin