White Bean Turkey Chili Recipe (2024)

FAQs

What are the best beans for chili? ›

The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.

Those on the pro-bean side of the divide argue that beans bring additional flavor and a contrasting texture to your chili. They're also a good source of fiber, protein, and essential nutrients including potassium, magnesium, and iron.

In addition, broth, beer, and/ or water is usually added to produce the desired consistency in the pot of chili. I usually add one or two cups of beef broth. If you put tomatoes in the stew, this will also provide plenty of liquid.

Go Wild With Vegetables. Sure, the stars of chili tend to be beans and whatever ground meat you prefer, but let vegetables steal the spotlight if you want your next bowl of chili to be more nutritious. "By adding extra veggies you'll increase nutrients, fiber, and satisfaction," the twins say.

Cannellini Beans

You find these beans in many Italian soups, but that doesn't mean they aren't great for chili as well. Whether you're making a white chili or you just want contrast in your traditional chili pot, cannellini beans have a rich, meaty texture and hold up well to heat.

The easiest beans to digest (therefore less likely to cause gas), according to Country Life Foods, are lentils, black eyed beans, adzuki beans and mung beans. (Click through to learn more about the amazing health benefits of mung beans.) The harder ones to digest are red kidney, soy, black and lima beans.

Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.

Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish. Open your cans of beans using a can opener. There may be sharp edges from opening the can.

If you go pretty much anywhere in Texas you will find chili ingredients simple and rarely differing: meat, sauce, peppers and spices. Carol Hanco*ck, President and CEO of the International Chili Society, told Texas Living there is a specific reason why Texas chili contains no beans: it's tradition.

What is the best liquid base for chili? ›

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

Ideally, chili should simmer low and slow. This allows some of the liquid to evaporate and results in a thicker consistency and deeper, more complex flavor as the aromatics and spices release their superpowers.

Stir some puréed pumpkin into your chili just after sautéing your aromatics (onions, garlic, etc...) and before adding any liquid. This will deepen and sweeten its flavor, making it a great balance for all the chile peppers and heat.

Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

Turkey chili is the perfect compromise on a cold day when you want a warm bowl of comfort food with fewer calories than beef chili.

Best Kidney Bean Substitutes by Common Use

Black beans, garbanzo beans, and cannellini beans will work best in chili and soups where you want the firm texture of a bean. If you do not mind the beans breaking down a bit, pinto beans will also work well.

Dark red kidney beans are used in soups, cold bean salads, and chili. Light Red Kidney Beans are large, kidney-shaped beans with light red/pink glossy skin. They have a firm texture, and they hold up well in soups or other dishes that cook for a long time.

DARK RED KIDNEY BEANS, PINTO BEANS, BLACK BEANS, WATER, CONTAINS LESS THAN 2% OF: SALT, CHILI POWDER (CHILI PEPPER, CUMIN, SALT, GARLIC POWDER, OREGANO), TOMATO PASTE, SUGAR, SOYBEAN OIL, MODIFIED FOOD STARCH, CORN STARCH, PAPRIKA, SPICE, HICKORY SMOKED TORULA YEAST, ONION POWDER, MUSTARD FLOUR, GARLIC POWDER, PAPRIKA ...

We've decided to mix it up and combine two chili faves in one can: kidney and pinto beans slow-simmered in a mild sauce of garlic, onion and spices.