White Bean Rosemary Turkey Chili – Recipe! Image 1
Food, Main Courses

White Bean Rosemary Turkey Chili – Recipe!

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I know fall is here soon, and with it comes hardier foods and lots of football games.  This White Bean Rosemary Turkey Chili fits this seasonal change beautifully and makes a great transitional recipe to enjoy, while watching the weather gradually get cooler.

Chili is one of those stick-to-the-ribs kind of dishes, yet this one-pot-meal is a bit different.  It’s lighter in some respects because it isn’t tomato based — it’s focused on cleaner ingredients; like ground turkey, dried spices and white beans.  The combination may sound plain to some, but it’s full flavored and has niceties that aren’t overshadowed by canned tomatoes.  The rosemary adds an herbal note that isn’t too strong, yet aromatic enough to catch a whiff with each and every spoonful.

The ingredients are things that are either already in your pantry, or easy to grab at your local grocer.  The spice mix is simple, one being chili powder, which is a staple spice in most cupboards.  I like to top my bowl with another sprinkling of chopped rosemary — I think it goes so nicely with turkey.

White Bean Rosemary Turkey Chili – Recipe! Image 2


1 white onion, diced

1 pound ground turkey, preferably dark meat

2 cloves garlic, minced

1 1/2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon onion powder

1 1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons all-purpose flour, or cornstarch

14 ounce can chickpeas, drained

14 ounce can cannellini beans, drained

2 1/2 cups turkey or chicken broth

2 tablespoons minced fresh rosemary, divided

olive oil for cooking

(Serves 4)

White Bean Rosemary Turkey Chili – Recipe! Image 3

To Prepare:

  1. In a medium pot over medium heat, add 1 tablespoon olive oil.  Add onion and stir.  Sauté for 4 minutes, add ground turkey – crumble it with your fingers.
  2. Cook for 7 minutes, while stirring to incorporate into onion.  Add garlic, stir.  Cook for 1 minute.
  3. Add chili powder, cumin, onion powder, salt and pepper, stir.  Add flour and stir to combine.  Continue to cook for 1 minute.
  4. Add chickpeas, cannellini beans and broth, stir gently to combine.  Add 1 1/2 tablespoons rosemary, stir.  Place lid ajar over top and reduce heat to low.  Simmer for 20 minutes.
  5. Remove lid and stir.  Ladle into bowls and top with remaining rosemary.  Enjoy!




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