Turkey sausage and white bean chili
With all the holiday and baby-on-the-way excitement lately my blog has, unfortunately, taken a back seat the past month or so. Well it’s time to get back on the horse (so to speak) and post a new recipe I have been working on!
This recipe is for “Turkey sausage and white bean chili” which has quickly become one of my favorites for cold weather. Its hearty and warming while being healthy and packed with protein at the same time.
-1 lb ground turkey sausage or 4-5 links sweet Italian turkey sausage (feel free to use hot sausage if you prefer)
-2 cans white cannellini beans drained and rinsed thoroughly (other white beans such as navy are fine too)
-2 cans diced tomatoes-I used one can plain with no salt and another can of fire roasted with medium green chilies added for more depth of flavor
-1 cup or so chicken/veggie stock
-2 bay leaves
-1 bell pepper-red, yellow, orange.. etc diced
-5 cloves fresh garlic finely minced
-1 whole yellow onion diced
-1 tablespoon Dried basil
-1 tablespoon Dried oregano
-1 teaspoon to 1 tablespoon depending on your taste-Red chili flakes/AKA red crushed chilies
-1-2 tablespoons extra virgin olive oil
Start off with a large Dutch oven or soup pot and begin to sauté your onions and bell pepper in 1-2 tablespoons olive oil about 5-7 minutes or until the onions turn translucent.
Next add your garlic and I also like to add in about half the dried basil and oregano at this point as it really helps release their flavors into the chili. Once the garlic is in stir nearly continuously and cook for 1-2 minutes max as you don’t want the garlic to brown/burn and get bitter. As soon as you can smell the garlic its cooked enough. Now add in your turkey sausage, if you’ve used sausage links simply cut the sausage out of its casings and break up while you cook it. Once the turkey has browned add in both cans of tomatoes and cook for another couple minutes stirring everything well. Next add the cannellini beans and all the rest of your ingredients including the rest of your basil and oregano, dried chili flakes, bay leaves and cup of stock.
Feel free to add more or less of any of the herbs or spices to adjust to your own personal taste. Also if you want thicker chili just add less stock and if you want thinner then add a little more. Once everything is in the pot together bring to a near a boil then cover, reduce and simmer for 30 minutes stirring 3-4 times. After 30 minutes the flavors should have melded together and your chili is ready to serve! If you’ve made this ahead of time let it sit and cool on the stove then reheat for dinner that night. Chili’s and soups always taste better (in my opinion) once they’ve sat and cooled to room temp then brought back up to heat again. I like to serve this with a good crusty baguette and light side salad. Enjoy and let me know how yours came out in the comments!