Turkey & White Bean Chili

Course Dinner

Servings 5

1/2 pound dried navy beans picked over (yeah right!!! I use 2 cans of navy beans)
2 tablespoons olive oil
2 cups chopped yellow onion I buy bags of diced frozen onions – life saver!
2 tablespoons minced jalapeno you can add much less if you want
2 tablespoons minced garlic I use from the jar
2 1/2 pounds ground turkey
2 tablespoons Emeril’s Southwest Essence You can buy this in the spice section
1 2/3 tablespoons chili powder
2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano crumbled
1 bay leaf
3 tablespoons cornmeal
3 cups low-sodium chicken broth
2 10oz cans Ro’tel Diced Tomatoes and Green Chiles (original) undrained (To make less spicy, buy the mild)
2 4oz cans diced green chiles undrained
1 tablespoon finely chopped fresh cilantro stems
1/4 cup heavy cream
2 tablespoons finely chopped fresh cilantro leaves

In a skillet, heat the oil and saute the onion and jalapeno until soft and beginning to caramelize, 4 minutes.
Add the garlic and cook, stirring, for 2 minutes.
Add the ground turkey, Southwest Essence, chili powder, salt, cumin, oregano, and bay leaf and cook, stirring occasionally, until turkey is browned and cooked through, 6 minutes.
Add the cornmeal and cook, stirring, for 2 minutes.
Add the chicken broth, canned tomatoes, canned chiles, and cilantro stems and stir to combine.
Bring to a boil, reduce heat to a simmer, and cook, uncovered, for 45 minutes, stirring occasionally.
After it has cooked for 30 minutes, add the cooked beans.
Add the heavy cream and cilantro leaves and cook, stirring occasionally, for 15 minutes longer.