I have made Emeril’s Turkey and White Bean Chili so many times and it is always a big hit with everyone! This chili has just the right amount of spice and it’s full of flavor. The ground turkey is a great alternative to ground beef and the white beans (one of my favorite) are a great compliment to the ground turkey. Emeril’s Southwest Essence is definitely the star in this recipe! It packs in so much flavor that everyone you serve it to is sure to love this chili!
Keep in mind when you mix up Emeril’s Southwest Essence you are making a large batch of it. For this recipe, you only use 2 tablespoons. Keep the rest of Emeril’s Southwest Essence in a plastic bag to use in future recipes. It’s great to have on hand to use in another batch of chili, soup, or stew!
I cooked the white beans in the pressure cooker, which means the beans were done in 10 minutes instead of cooking them on the stovetop, which would take an hour. I love cooking with my Instant Pot. If you don’t have a pressure cooker, you should try it. You can get yours Here: http://amzn.to/2mGp1j9 I think you will absolutely love it! I use mine several times a week! It makes cooking for my family so much easier. Dinner is done in no time!
I cooked the rest of the chili on the stovetop and added the cooked beans from the pressure cooker. The amount of some of my spices and their measurements are a bit different from the original recipe. Sometimes this is because I ran out of a spice, like the cumin. Here’s Emeril’s Recipe so you can compare the differences.
From start to finish, this chili recipe will only take you about an hour. You can feed a large crowd of 8 to 10 people or you can feed a small group and have leftovers. My 4 year old daughter is not a huge fan of soups and stews, so it’s usually just me and my husband eating the chili. We can eat 3 times from one batch.
This chili is great to eat during the cold winter months. It will warm you up in a hurry and it will fill your hungry tummy! Make a pot today and let me know how you like it!
Save RecipeIngredients
- 1/2 Pound dried navy beans
- 2 Tablespoons olive oil
- 2 Cups chopped onion
- 2 Tablespoons chopped jalapeño
- 2 Tablespoons minced garlic
- 2 1/2 Pounds ground turkey
- 2 Tablespoons Emeril's Southwest Essence, Recipe follows
- 1 Tablespoon chili powder
- 2 Teaspoons salt
- 1/4 Teaspoon dried oregano
- 1 Bay leaf
- 3 Tablespoons cornmeal
- 3 Cups chicken broth
- 2 Cans (10 ounces) Ro'tel diced tomatoes and green chilles (original) with juice
- 2 Cans (4 ounces) diced green chiles with juice
- 1 Tablespoon finely chopped cilantro stems
- 1/4 Cup heavy cream
- 2 Tablespoons finely chopped cilantro leaves
- Sour cream for serving
- Grated Cheddar or Monterey Jack cheese for serving
- Chopped green onions for serving
- 2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 1 Tablespoon paprika
- 1 Teaspoon black pepper
- 1 Tablespoon ground coriander
- 1 Teaspoon cayenne pepper
- 1 Tablespoon garlic powder
- 1 Teaspoon crushed red pepper
- 1 Tablespoon salt
- 1 Tablespoon dried oregano
Instructions
- Soak beans covered in cold water overnight.
- Drain beans in a colander.
- Cook beans in an electric pressure cooker with 2 cups of water for 10 minutes.
- If you don't have an electric pressure cooker, cook the beans in a large pot on the stove with enough water to cover the beans. Bring the beans to a boil, then reduce heat to low and cook for approximately 1 hour. Drain the beans in a colander.
- In a large pot heat the olive oil and saute' the onion and jalapeño until soft and beginning to caramelize, about 4 minutes.
- Add the garlic and cook for 2 more minutes.
- Add the ground turkey, Southwest Essence, chili powder, salt, oregano, and bay leaf and cook stirring occasionally until the turkey is browned and cooked through.
- Add the cornmeal and cook, stirring for 2 minutes.
- Add the chicken broth, canned Ro'tel tomatoes, canned chiles, and cilantro stems and stir to combine.
- Bring to a boil. Reduce heat to simmer and cook uncovered for 30 minutes, stirring occasionally.
- Add the cooked beans, heavy cream, and cilantro leaves and cook an additional 15 minutes on low heat.
- Serve the chili in bowls garnished with sour cream, grated cheese, and green onions to taste.
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