Turkey and Bean Chili
Balance the heat from the poblano pepper and fiery chili powder with a garnish of light sour cream. I use more chili powder (Usually as much as 3-4 tablespoons - I use no-heat chili powder) and I add Chipotle Chili powder to taste for heat (Usually about 2 teaspoons to a tablespoon)
Balance the heat from the poblano pepper and fiery chili powder with a garnish of light sour cream. I use more chili powder (Usually as much as 3-4 tablespoons - I use no-heat chili powder) and I add Chipotle Chili powder to taste for heat (Usually about 2 teaspoons to a tablespoon)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 6 lime wedges
- 1 cup red onion prechopped
- 1/3 cup poblano pepper (about 1) chopped, seeded
- 1 teaspoon bottled minced garlic
- 1 1/4 lbs ground turkey
- 1 19-oz can cannellini beans rinsed and drained
- 1 14.5-oz can diced tomatoes undrained
- 1 14-oz can fat-free less-sodium chicken broth
- 1/2 cup fresh cilantro chopped
- Carbohydrate 77.9642694951991 g
- Cholesterol 74.655 mg
- Fat 9.48943460202207 g
- Fiber 28.4704409549784 g
- Protein 40.5039337729115 g
- Saturated Fat 2.36031612373733 g
- Serving Size 1 1 Serving (448g)
- Sodium 264.230658538209 mg
- Sugar 49.4938285402207 g
- Trans Fat 1.33008266378067 g
- Calories 526 calories
Step-by-step
- Heat a large saucepan over medium heat.
- Add first 4 ingredients; cook for 6 minutes or until turkey is done, stirring frequently to crumble.
- Stir in chili powder and next 8 ingredients (through broth); bring to a boil.
- Reduce heat, and simmer 10 minutes.
- Stir in cilantro.
- Serve with lime wedges.
Should ground meat be browned aggressively for deep caramelization, or rendered gently to preserve moisture? With lean poultry like ground turkey, aggressive heat drives out internal moisture rapidly, leaving a dry, crumbly protein that refuses to integrate with the surrounding liquid. Managing this protein requires understanding how fat content dictates mouthfeel. Ground turkey lacks the intramuscular fat of beef chuck, meaning it relies entirely on cooking technique and added liquids to achieve a cohesive consistency.
Controlling Density and Moisture
Building body in a fast-cooking chili relies on the tomato paste reacting directly with the warm pan surface before the broth enters the pot. Allowing the paste to darken slightly for 60 seconds concentrates its natural glutamates and thickens the base. When incorporating canned cannellini beans, note that starchy starches from the canning liquid can alter the thickness of the sauce. Rinsing them thoroughly creates a cleaner broth, whereas leaving a trace of starch helps bind the ingredients naturally as the mixture simmers. Ground meat is fully cooked when the internal pink color vanishes completely and the pieces lose their spongy resilience under a wooden spoon, turning firm and opaque throughout.
- If the chili appears too thin after simmering, mash a quarter cup of the cannellini beans against the side of the pot to release their internal starch.
- Should the turkey dry out during the initial browning phase, reduce the burner output immediately and add a splash of chicken broth to halt moisture loss.
