Turkey and White Bean Chile is a surprisingly powerful version of its cousin the classic made with beef and pinto beans. Of course there are a thousand versions of chile, even meatless or beanless. We love this version that has been made popular in restaurants serving healthier alternatives. This is a great one pot meal that has much less fat and cholesterol than many alternatives.
Turkey and white bean chile isn’t anything new. As we mentioned turkey is a staple in many restaurants due to its health benefits. It is packed with protein but with much less of the detrimental qualities of beef, pork, and other meats.
What are some of the key ingredients for Turkey and White Bean Chile?
Chefs like to make some of the elements stand out since turkey is a sort of blank canvas for flavor. It isnt completely void of flavor of course, but it does lend itself to take on whatever you impress. For this reason we use some variations on the staples used in a typical “red” chile that uses a tomato and beef base. In lieu of the tomato we use tomatillos to emulate a sort of green chile but without the extremely acidic punch that is normally associated with green chile. Traditionally for this style of soup you would make the broth from scratch with the tomatillos, but we made an easy shortcut by using salsa verde. The white beans also add a certain clean creaminess to the broth that emulates a stock naturally. As they break down they release a starch that gives some flavorful viscosity.
For some of the aromatics chefs like to use in white bean and turkey chile:
- Salsa verde or tomatillos provide the citrusy back notes for the broth and cut the texture and creaminess of the beans.
- Poblano peppers. Poblanos provide extra depth and chile flavor and are slightly less acrid than regular bell peppers, without adding too much spice (although they do sometimes have slight heat). Feel free to substitute with regular bell peppers here
- Garlic and onion. These are a staple for any chile. Whereas many Mexican or Tex-Mex dishes are usually pretty light on the garlic and heavy on the onion quantities, feel free to use a lot of both.
- Cumin, oregano, and chile powder. These provide some of the classic flavor profiles associated with chile. You could also add bay leaves for more flavor.
- Other optional enhancements:
- Add some jalapeno or dried morita chiles for added heat and depth.
- Consider a pinch of saffron to move it into another direction with notes of iron and ocean flavors.
- Add some Hon Dashi bouillon powder for a briney ham-like flavor
- Add dried cured ham hocks, chicken broth, or other bases for more depth.
- Add dried epazote (an herb used in Mexico for beans) for added depth.
What are some topping I should use?
We like to think of turkey and white bean chile almost as a type of pozole you would see in Mexico. For that reason some of the same toppings you would see with pozole work great here:
- Serve with tortilla chips or broken strips and pieces. They make for a great crunchy texture and add corn flavor
- Add a spoonful of sour cream or crema on top. This helps to balance and tame the zesty and citrusy broth from the salsa verde
- Sliced radish. This provides a refreshing crunch to the braised flavors and textures
- Cilantro leaves are the same benefit as radish albeit with different flavors
- Shredded or grated cheeses provide fats and balance also. Use shredded jack, mozzarellla, cotija, or fresh cheeses like queso fresco here.
- For a true pozole experience you can also sprinkle with dried oregano.
Turkey and White Bean Chile
Equipment
Ingredients
- 1 pound Ground Turkey
- 1.5 cups White beans dried, or canned
- 4 ounces Onion
- 6 ounces Poblano one large or two small chiles
- 8 ounces Salsa verde see link or buy canned or jarred
- 2 quarts Water or chicken or vegetable stock
- 1 tsp Cumin
- .25 tsp Oregano
- 1 tsp Chile powder
- 1 tbsp Sea salt
- 1 tbsp Canola oil
Instructions
- Prep the ingredients for the turkey and white bean chile. Finely chop the garlic and chop the onion and peppers into smaller dice
- Soak the beans with plenty of water. Take into consideration that they will expand. You can start these the night before. When they have soaked for at least 30 minutes, drain and discard the water.
- Saute the meat in a large saute pan with the canola oil. Break into smaller pieces with a spoon.
- Add the garlic, onion, and pepper and continue to cook over medium heat.
- Add the salt, salsa verde, and spices. Saute for several minutes to release the oils.
- Add the beans and water and bring to a boil, then lower to a simmer. Cook for about 1 hour to 2 hours depending on how long the beans were soaked. You may need to add more water to supplement the evaporation or beans soaking up the liquid. Taste for seasoning and serve with toppings. Buen provecho!
