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dinner · american

White Turkey Chili with Cannellini Beans, Jalapeño & Lime Crema

Prep: 15 min
Cook: 20 min
Total: 35 min
Yield: 2 servings
White Turkey Chili with Cannellini Beans, Jalapeño & Lime Crema

Ingredients Tap to check off

Instructions

1
Set a large heavy pot over medium heat with the oil.
2
Dice the onion, add it to the pot with a pinch of the salt, and cook 5 minutes, stirring now and then, until soft and translucent.
3
Meanwhile, seed and mince the jalapeño, mince the garlic, and rinse and drain the beans in a colander.
4
Turn the heat to medium-high, add the turkey, and break it up with a wooden spoon, cooking 5 to 6 minutes until no pink remains.
5
Stir in the jalapeño, garlic, cumin, oregano, and coriander and cook 1 minute until fragrant.
6
Add the broth, beans, more salt, and the pepper, then mash about a third of the beans against the side of the pot to thicken the chili.
7
Bring to a boil, then lower the heat and simmer uncovered 15 minutes, stirring now and then, until creamy and slightly thickened.
8
While it simmers, chop the cilantro leaves, then zest the lime into a small bowl, halve it, and squeeze in half the juice.
9
Stir the sour cream and the remaining salt into the lime to make a smooth crema.
10
Add the corn for the last 5 minutes of simmering, until the chili is steaming hot and the turkey reads 165 F (74 C).
11
Squeeze in the remaining lime juice and stir in half the cilantro.
12
Ladle the chili into bowls, top with spoonfuls of lime crema and the remaining cilantro, and serve with the tortilla chips.
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