60 minutes
A warming bowl of turkey and kale white chili, where smoky flavors meet hearty beans and lean ground turkey in a comforting one-pot meal. Perfect for a cozy dinner, this chili is both nourishing and satisfying with a touch of heat and a creamy finish.
0 lb
tablespoons
Onion, diced
each
Garlic, minced
cloves
Chipotle Peppers In Adobo, finely chopped
0 peppers
Fresh Thyme, chopped
teaspoons
Oregano, chopped
teaspoons
Canned White Beans, drained and rinsed
0 oz
teaspoons
teaspoons
teaspoons
teaspoons
cups
tablespoons
Kale, stems removed and chopped
cups
teaspoons
teaspoons
to taste
0 oz
Grated Pepperjack Cheese
cups
1. Prep
Start by prepping your ingredients. Dice the onion, mince the garlic, finely chop the chipotle peppers, and rinse and drain your white beans. De-stem the kale and chop it roughly. Set aside your measured spices and liquids.
2. Sear Meat
In a heavy-bottomed pot, heat the avocado oil over medium heat. Add the ground turkey, breaking it apart with a spoon, and cook until browned. This searing process builds a deep flavor foundation for the chili. Once browned, remove the turkey and set it aside.
3. Sweat Aromatics
To the same pot, add the diced onion with a pinch of salt. Sweat the onions until translucent, about 3-5 minutes. Add the minced garlic, chopped thyme, and oregano, cooking until fragrant—this releases their essential oils, enhancing the chili's flavor.
4. Toast Spices
Stir in the cumin, coriander, smoked paprika, and chipotle chili powder. Toast the spices for about 2 minutes until fragrant. Toasting spices helps release their essential oils, intensifying the chili's flavor profile.
5. Caramelize Paste
Add the chopped chipotle peppers in adobo to the pot and cook for a minute. This step caramelizes the paste, deepening the smoky, complex flavors in the chili.
6. Deglaze
Pour in a splash of chicken stock to deglaze the pot, scraping up any browned bits from the bottom—these bits are packed with flavor.
7. Blend
In a blender, combine half of the white beans, the aromatic mixture, and chicken stock. Blend until smooth, then return the mixture to the pot. This creates a creamy base for the chili.
8. Add Cooking Liquid
Add the remaining chicken stock, Dijon mustard, and the other half of the whole beans to the pot.
9. Simmer
Return the seared turkey to the pot along with the chopped kale. Let the chili simmer for 15-20 minutes. The kale will become tender, and the flavors will meld together.
10. Finishing Ingredients
Stir in the Worcestershire sauce, brown sugar, and a dash of hot sauce to taste. Then, reduce the heat and mix in the cream cheese and grated pepperjack until melted and combined. This step adds a creamy, tangy richness to the chili.
The turkey can be replaced with other meats or plant-based alternatives. For example
White beans are typical, but other beans can be used as well. . Cannellini Beans
The spices can be adjusted to taste or to match the protein used. . Cumin, Oregano, and Chili Powder
Introduce a different type of chili pepper, like chipotle in adobo or smoked paprika, to give the chili a smoky heat instead of just spice.
While white beans are traditional in white chili, experiment with other varieties such as navy beans, cannellini, or even chickpeas for a change in texture and taste.
Use ground turkey with some fat for flavor, and opt for organic, pasture-raised turkey. Choose fresh, crisp kale, preferably dinosaur kale.
Bloom spices such as cumin, coriander, and oregano in oil before adding liquids to enhance their flavors.
Regularly taste and season with salt and pepper to ensure the proper flavor balance.
Use homemade turkey or chicken stock and add a splash of white wine after sautéing aromatics for depth and brightness.
Mash some white beans before adding them to thicken the chili naturally without flour or cornstarch.
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