When the weather gets a little colder most people turn to chili as their comfort food of choice to warm them up. Tara Newman from Perennial Accents and John Gerber from The Buck Burgers & Brew join us in studio to talk more about the 2nd Annual Chili Tour happening Friday, January 31st downtown St. Joseph.
Here is the White Bean Turkey Chili recipe from The Buck Burgers and Brew:
Yield: Serves 8
- 1 tablespoon vegetable oil
- 2 medium onions, chopped
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons ground cumin
- 1 ½ pounds lean ground turkey
- ¼ cup chili powder
- 2 bay leaves
- 1 tablespoon unsweetened cocoa powder
- 1 ½ teaspoons sea salt
- ¼ teaspoon ground cinnamon
- 1 28-ounce can diced tomatoes
- 3 cups chicken stock
- 1 8-ounce can tomato sauce
- 3 15-ounce cans small white beans, rinsed, drained
- Minced red onion
- Chopped fresh cilantro
- Plain low-fat yogurt or light sour cream
Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin, stir 1 minute. Increase heat to medium-high. Add turkey: stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes, mix in chicken stock and tomato sauce. Bring to a boil. Reduce heat; simmer 45 minutes, stirring occasionally.
Add beans to chili and simmer until flavors blend, about 10 minutes. Discard bay leaves.