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Saturday Oct. 24th 2pm Eastern

White Bean Turkey Chili

Serves 6

2 tablespoons oil

1 medium onion diced medium

1 green bell pepper diced medium

2 garlic cloves minced fine

1-pound ground turkey

4 cups chicken stock, *reserve ¼ cup for puree step

1 can diced fire roasted tomatoes (28 oz.)

½ cup Ogio Prosecco

2 cans cannellini beans, divided, drained and rinsed

1 cup shredded cheddar jack cheese, plus additional for garnish

3 tablespoon chili powder

2 tablespoon ground cumin

½ teaspoon cinnamon

Salt and pepper to taste

 

Heat a large pot over medium high heat and add the first 4 ingredients. Sauté for 2 minutes. Add the turkey and continue to cook until browned. Add the next three ingredients and bring to a simmer.

 

*Place half of the beans, 1 cup cheese and ¼ chicken stock in a food processor and blend for 30 seconds. Add the puree to the pot and stir. Simmer for 8 minutes uncovered. Add the last 4 ingredients and simmer 2 minutes. Stir in the remaining beans and remove from heat. Place in serving bowls and top with cheese.