Saturday, September 18, 2010

Turkey & White Bean Chili

There are few things I love more than a warm, hearty bowl of chili.  It's like a hug in a bowl.  And with the cool, crisp days of Fall beginning to roll into town, it's the perfect time to cook up a bowl or ten!  Plus, this chili is incredibly uncomplicated and easy to prepare- you really can't mess it up.  A great confidence-booster for my cooking newbies out there!

This version, inspired by the rustic Tuscan cooking I fell in love with during my semester abroad in Florence, really warms my heart and memory.  Remember that hug analogy?  Well, this chili is like a hug from your hypothetical Italian grandmother, and who doesn't love little Italian nonnas, right?

1 tbsp. olive oil
2 cloves garlic, minced
1 small jalapeno pepper, minced
1 medium yellow onion, diced
1/2 lb. ground turkey breast
1 can diced, no salt added tomatoes
1 can cannellini beans
1 tsp. cumin
1.5 tsp. chili powder
1 tsp. dried oregano
1/8-1/4 tsp. nutmeg (to taste)
A spoonful of ricotta cheese and fresh basil to garnish

Heat olive oil in a large stock pot and saute garlic until fragrant.  Add diced onion and jalapeno and cook until onions are tender.  Incorporate ground turkey breast, breaking it up in the pot and mixing with onion and peppers.  Season turkey mixture with salt and pepper.  After turkey has been browned, add tomatoes and cannellini beans.  Do not drain or rinse the beans, you want all of that flavor in your chili!  Add spices and additional salt and pepper to taste.  Allow to simmer for 20-30 minutes for a greater depth of flavor.  Serve with a dollop of creamy ricotta cheese and fresh basil. 

This batch makes about 3 servings, but you can easily double the recipe and freeze some for future brown bag lunches or an easy heat and eat dinner!

Buon appetito!

No comments:

Post a Comment