| Level: | Easy |
| Total: | 10 hr 30 min |
| Prep: | 15 min |
| Inactive: | 8 hr |
| Cook: | 2 hr 15 min |
| Yield: | 4-6 servings |
Ingredients
- 1/2 pound dried navy beans, picked over
- Sour cream, for serving
- 2 tablespoons olive oil
- Grated Cheddar or Monterey Jack cheese, for serving
- 2 cups chopped yellow onion
- Chopped green onions, for serving
- 2 tablespoons minced jalapeno
- 2 tablespoons minced garlic
- 2 1/2 pounds ground turkey
- 2 tablespoons Emeril’s Southwest Essence, recipe follows
- 1 2/3 tablespoons chili powder
- 2 teaspoons kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano, crumbled
- 1 bay leaf
- 3 tablespoons cornmeal
- 3 cups low-sodium chicken broth
- 2 (10-ounce) cans Ro’tel Diced Tomatoes and Green Chiles (original), undrained
- 2 (4-ounce) cans diced green chiles, undrained
- 1 tablespoon finely chopped fresh cilantro stems
- 1/4 cup heavy cream
- 2 tablespoons finely chopped fresh cilantro leaves
- 1 tablespoon ground coriander
- 2 tablespoons chili powder
- 1 teaspoon cayenne pepper
- 2 teaspoons ground cumin
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 teaspoon crushed red pepper
- 1 tablespoon salt
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
Instructions
- In a large kettle, soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with enough water to cover by 2 inches. Cook beans at a bare simmer until just tender, about 1 hour, and drain in a colander.
- In a skillet, heat the oil and saute the onion and jalapeno until soft and beginning to caramelize, 4 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the ground turkey, Southwest Essence, chili powder, salt, cumin, oregano, and bay leaf and cook, stirring occasionally, until turkey is browned and cooked through, 6 minutes. Add the cornmeal and cook, stirring, for 2 minutes. Add the chicken broth, canned tomatoes, canned chiles, and cilantro stems and stir to combine. Bring to a boil, reduce heat to a simmer, and cook, uncovered, for 45 minutes, stirring occasionally. After it has cooked for 30 minutes, add the cooked beans. Add the heavy cream and cilantro leaves and cook, stirring occasionally, for 15 minutes longer.
- Serve the chili in deep bowls, garnished with dollops of sour cream, grated Cheddar cheese, and green onions to taste.
- Combine all ingredients thoroughly.
Reviews
I’ve made this so many times over the years. For me, it’s the perfect chili.
I’ve been making this for my family for years. It’s my go to recipe for chili and I haven’t found one better. Everyone loves it and it’s perfect comfort food.
Please don’t let the list of ingredients intimidate you, it’s actually pretty easy to make. I made a batch of Emeril’s southwest essence to keep in my pantry so I can whip this chili up pretty quickly.
Please don’t let the list of ingredients intimidate you, it’s actually pretty easy to make. I made a batch of Emeril’s southwest essence to keep in my pantry so I can whip this chili up pretty quickly.
I’ve been making this recipe for years, as I originally obtained Emeril’s recipe from another site. It’s one of our favorite chili recipes.
My go-to chili recipe! SO GOOD! Always a hit and super flavorful! I have been making this for years! It is super forgiving and easy to make variations. I never add cream, but that is just preference.
I can’t believe this recipe only has one review. I have been making this for years, my whole family loves it. You can use canned beans instead of dried beans. It’s delicious!
This is my go too turkey chili for years! I use canned cannellini beans to save time. Serve with homemade cornbread. Amazing!