Emeril's Two-Bean Turkey Chili Recipe

Name: Emeril's Two-Bean Turkey Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil, divided; 3 cups chopped yellow onions; 3/4 cup diced red bell pepper; 3/4 cup diced green bell pepper; 2 jalapeno peppers, seeded and minced; 1 1/2 tablespoons minced garlic; 3 pounds ground turkey; 1/4 cup finely chopped cilantro stems; 2 1/2 tablespoons chili powder; 1 tablespoon Emeril's Southwest Essence, recipe follows; 2 teaspoons unsweetened cocoa powder; 2 teaspoons ground cumin; 1 1/2 teaspoons salt, or to taste; 3/4 teaspoon crumbled Mexican oregano; 1/2 teaspoon sugar; 1/4 teaspoon crushed red pepper; 1 (28-ounce) can diced tomatoes with their juices; 1 (8-ounce) can tomato sauce; 6 cups chicken broth; 1 1/2 cups cooked and drained kidney beans; 1 1/2 cups cooked and drained black beans; 1/4 cup finely chopped cilantro leaves; 2 tablespoons chili powder; 2 teaspoons ground cumin; 2 tablespoons paprika; 1 teaspoon black pepper; 1 tablespoon ground coriander; 1 teaspoon cayenne pepper; 1 tablespoon garlic powder; 1 teaspoon crushed red pepper

Servings: persons

1/4 cup olive oil, divided
3 cups chopped yellow onions
3/4 cup diced red bell pepper
3/4 cup diced green bell pepper
2 jalapeno peppers, seeded and minced
1 1/2 tablespoons minced garlic
3 pounds ground turkey
1/4 cup finely chopped cilantro stems
2 1/2 tablespoons chili powder
1 tablespoon Emeril's Southwest Essence, recipe follows
2 teaspoons unsweetened cocoa powder
2 teaspoons ground cumin
1 1/2 teaspoons salt, or to taste
3/4 teaspoon crumbled Mexican oregano
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
1 (28-ounce) can diced tomatoes with their juices
1 (8-ounce) can tomato sauce
6 cups chicken broth
1 1/2 cups cooked and drained kidney beans
1 1/2 cups cooked and drained black beans
1/4 cup finely chopped cilantro leaves
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

1
Heat 2 tablespoons of the oil in a 4 quart large, heavy saucepan and, when hot, add the onions and both the red and green bell peppers and cook until vegetables are soft and lightly caramelized, about 6 minutes.
2
Add the jalapenos and garlic and cook until fragrant, 1 to 2 minutes.
3
Add the remaining 2 tablespoons of oil and the turkey, cilantro stems, chili powder, Southwest Essence, cocoa powder, cumin, salt, oregano, sugar, and crushed red pepper and cook, stirring to break up any lumps, until the turkey is cooked through and the spices are very fragrant, about 6 minutes.
4
Add the tomatoes, tomato sauce, and chicken broth and bring to a boil.
5
Reduce heat to a simmer and cook for 20 minutes.
6
Add the kidney beans and black beans and cook until the flavors come together and the chili has thickened, about 30 minutes longer.
7
Add the cilantro, remove from the heat and let sit for 10 minutes before serving.
8
Combine all ingredients thoroughly.

1681

kcal

Calories

Fat

Carbs

206

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: 1/4 cup olive oil, divided, 3 cups chopped yellow onions, 3/4 cup diced red bell pepper, 3/4 cup diced green bell pepper, and more.

Yes, Emeril's Two-Bean Turkey Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Emeril's Two-Bean Turkey Chili

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