Three-Bean Turkey Chili from 'The Yellow Table'
This week, we’re spotlighting recipes from The Yellow Table: A Celebration of Everyday Gatherings by Anna Watson Carl (Sterling Epicure), a collection of easy, fuss-free recipes perfect for casual get-togethers. Try making the recipes at home and let us know what you think!
Photograph by Signe Birck
Three-Bean Turkey Chili
Serves 4, with leftovers
I created this chili as a way to use up leftover Thanksgiving turkey, but it’s equally delicious made with roasted chicken. I think it makes the perfect dish for a Sunday afternoon football-watching gathering or a casual Friday night dinner party.
2–3 tablespoons extra-virgin olive oil
1 large white or yellow onion, finely chopped
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
½ teaspoon cayenne (optional)
1 (28-ounce) can whole peeled tomatoes with their juices
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
Fine sea salt and freshly ground black pepper
1 ½ –2 cups shredded or chopped roasted turkey
1/3 cup chopped fresh cilantro leaves
Diced avocados, sour cream, shredded cheddar, and crushed tortilla chips, for serving
In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Add the onion and sauté, stirring occasionally, until translucent, 3 – 4 minutes. Add the garlic and sauté, stirring occasionally, until fragrant, about 1 minute. Add the chili powder, cumin, oregano, and cayenne and sauté, stirring constantly, until fragrant, about 2 minutes. Add the tomatoes and their juices, crushing the whole tomatoes gently with a wooden spoon. Add the pinto, cannellini, and kidney beans and 2 ½ cups water and bring to a boil. Season to taste with salt and pepper. Reduce the heat to low and simmer, stirring occasionally, until thickened, 15–20 minutes. Remove from the heat, stir in the turkey and let sit, covered, for several minutes to heat through. Stir in the cilantro and season to taste with salt and pepper.
Serve in bowls, and top with diced avocados, sour cream, shredded cheddar, crushed tortilla chips, or any combination of toppings.
Do Ahead: This chili can be made ahead, and kept in an airtight container in the refrigerator for 3 days, or frozen for up to 3 months.
Variation: You can substitute roasted turkey for roasted chicken, or eliminate the turkey all together for vegan chili.
Reprinted with permission from The Yellow Table: A Celebration of Everyday Gatherings by Anna Watson Carl (Sterling Epicure).
More chili recipes to love:
Spicy Black Bean Turkey Chili Recipe From ‘No Gojis, No Glory’
