This easy & delicious chili is the perfect meal for the weekend!
TURKEY AND WHITE BEAN CHILI
2 tablespoons olive oil
2 pounds ground turkey
1 large onion (peeled and chopped)
3 cloves garlic (peeled and minced)
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon cinnamon
1 1/2 tablespoons chili powder
1/2 teaspoon freshly grated nutmeg
2 jalapenos (seeded and diced)
3 cups chicken stock
2 cans diced tomatoes
3 cans cannellini beans (drained and rinsed, 15 ounces each)
kosher salt and freshly ground black pepper (to taste)
pico de gallo, corn tortilla strips, cheese, sour cream, red onions, pickled jalapenos, avocados, cilantro and scallions.
In a large pot, add olive oil and heat over medium heat. Add turkey and stir to combine breaking up meat with back of a wooden spoon. Cook until browned, about 7 minutes. Add onions, garlic, tomato paste, oregano, cumin, cinnamon, chili powder, nutmeg and jalapeno and cook until tender, about 5 minutes.
Add chicken stock, diced tomatoes and beans, and bring to a simmer. Reduce heat to medium-low and cook for 1 hour.
Serve in bowls garnished with pico de gallo, corn tortilla strips, cheese, sour cream, pickled red onions, pickled jalapenos, avocados, cilantro and scallions.