Turkey and White Bean Chili with Tillamook Cheddar

  • 10min
    prep time
  • 45min
    total time
  • 4-6
    Servings

This savory Turkey and White Bean Chili topped with Tillamook Cheddar brings bright and bold flavors like lime and cilantro to a comforting classic.

Let's Make This Recipe!

Ingredients
  • 3 tablespoons extra virgin olive oil
  • 1 large yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 serrano chiles, seeded and minced
  • 4 teaspoons fresh cilantro, chopped
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • Sea salt
  • Freshly ground black pepper
  • 1 pound ground turkey
  • 5 cups chicken broth
  • 1 can (15.5 ounces) cannellini beans, rinsed and drained
  • 1 can (15 ounces) white hominy, rinsed and drained
  • 3 tablespoons cornmeal
  • 1 cup Tillamook Sharp Cheddar Shredded Cheese
  • Garnishes of your choice: Tillamook Premium Sour Cream, Radishes, Scallions, Chives, Jalapeño, Avocado
Directions
  • Step 1

    In a large heavy pot, heat the olive oil over medium-high. Add chopped onion and stir until the onions are soft and translucent, about 8-10 minutes.

  • Step 2

    Add garlic, chiles, cilantro, cumin, oregano, and cayenne and stir until fragrant, 2 minutes. Season with sea salt and black pepper.

  • Step 3

    Add the ground turkey, breaking up the meat with a wooden spoon, until cooked through, about 5-7 minutes.

  • Step 4

    Add the chicken broth, beans, and hominy; bring to a boil over high heat. Partially cover, reduce heat to low, and simmer until chili is thickened slightly, around 25 minutes.

  • Step 5

    Stir in the cornmeal and cook for 15 minutes.

  • Step 6

    Season to taste with sea salt and black pepper. Top with Tillamook Sharp Cheddar Farmstyle Cut Shredded Cheese and serve with garnishes of your choice.

    Tip Prep your garnishes before and keep them in the refrigerator until you are ready to set the table for serving.

Recipe By

Valleybrink Road is the creative vision of Los Angeles native, Barrett Prendergast. A boutique catering, gifting, and floral design company, Valleybrink Road grew out of her love for good food, entertaining, and all things beautiful. Several years ago, while running a handbag line with her husband, Prendergast would cook for friends in her spare time and share recipes on her blog. But, interest in her side gig quickly grew beyond her friendship circle, and eventually she left the world of fashion to start a new business, Valleybrink Road.

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