White Bean Chili

White Bean Chili (1 of 3) White Bean Chili (2 of 3) White Bean Chili (3 of 3)

It is a breath of fresh air to be back in this space with a camera in my hand and food on my table. This summer, while so blessed, has also taken the wind out of my sails and left me drained of most of my time and enthusiasm.

However, the promise of a couple quiet days off and an evening home by myself stirring a pot of this chili did wonders for my disposition. I’m already anticipating the cooler, slower days of fall and began craving something warm and hearty early this week. Despite the still warm and humid weather, I’ve started to dream of wool socks, baggy sweaters and lazy mornings reading in front of the fire. We’ve planned a trip to the woods for our anniversary in October and I can hardly stand the excitement. Is anyone else having this problem? I don’t want to waste the last lovely days of summer, but all I can think about is autumn.

In an effort to quench my thirst for fall, I gathered all the goods for our favorite chili and spent last night relishing in its creation. Since it’s prime corn season, I used a few fresh cobs grown from the two lonely stalks in our garden. We often substitute ground turkey for the chicken called for in this recipe and almost always eat it with a healthy helping of tortilla chips. The perfect cure for an untimely craving for fall.

White Bean Chili
Author: Adapted from [url href=”http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and-chicken-chili-recipe/index.html”]Giada[/url].
Serves: 4
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 pounds ground Organic turkey
  • 1 teaspoon salt, plus more for seasoning
  • 2 tablespoons ground cumin
  • 1 tablespoon fennel seeds
  • 1 tablespoon dried oregano
  • 2 teaspoons chili powder
  • 3 tablespoons flour
  • 2 (15-ounce cans) cannellini beans, rinsed and drained
  • 1 bunch kale, chopped into strips
  • 2 stalks fresh corn
  • 4 cups Organic chicken stock
  • 1/4 teaspoon crushed red pepper flakes
  • Freshly ground black pepper for seasoning
  • 1/4 cup chopped fresh flat-leaf parsley
  1. In a large heavy-bottomed pot, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground turkey, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the turkey is cooked through. Stir the flour into the turkey. Add the beans, kale, corn, and chicken stock. Bring the mixture to a simmer. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
  2. Top with chopped parsley, avocado or sour cream and serve with a healthy helping of tortilla chips or Frito scoops!


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