Turkey, Leek and White Bean Chili

Chilly weather calls for…..you guessed it…..Chili! (Corny dialogue, I know). This recipe is a true “throw it all together and see what happens” recipe. It is quick, easy, and good. You will notice that no onions are used. Chili without onions is like a steak without a baked potato. Well, the alternative may surprise you. Leeks. Leeks are a very underrated, and in my opinion, under-utilized member of the garlic family. With looks like a scallion on steroids, they are often forgotten about, not considered, or misunderstood. The flavor is not overpowering and when utilized correctly, wonderfully accents any protein-centered dish. So if you are chilled to the bone this Saturday evening after a long day, warm up with a hearty, stick to your ribs, “Thank you sir…may I have another” bowl of this slightly different take on a classic.

Turkey, Leek and White Bean Chili

Ingredients:
  • 1 1/4 pounds ground turkey
  • 2 14.5-ounce cans white beans, drained
  • 1/4 cup leeks, chopped
  • 1 can cream of mushroom soup (condensed)
  • 1 14.5-ounce can petite diced tomatoes, drained
  • 2 teaspoons garlic, minced
  • 2 teaspoons chili powder
  • 2 tablespoons olive oil
Cooking Directions:
  1. Heat 6-quart non-stick stock pot over medium heat.
  2. Add olive oil and brown ground turkey until cooked thoroughly.
  3. Add leeks and garlic and saute until soft.
  4. Add beans and combine.
  5. Add tomatoes and combine.
  6. Add can of cream of mushroom soup and incorporate thoroughly.
  7. Add chili powder. Bring to a slower simmer. Taste test and add salt or more chili powder if desired.
  8. Simmer for about 20 minutes, stirring occasionally to prevent scalding or sticking.

Recipe URL:Â http://recipeseo.com/recipe/ixm38

NEED ANY OF THE TOOLS USED?

Family ratings:
Rating scale
1 star - Feed it to the dog
2 stars - Surprise your neighbor
3 stars - Definite keeper
4 stars - Looking forward to leftovers
5 stars - Clean plate and nap time! Do we have enough ingredients left to make this again?!
The Chef - 4 stars
The Lucky Wife - 4 stars
The Well-fed Son (4 years old) - 4 stars
The Well-fed Daughter (5 months old) - Mommy’s Baby Girl (4 Stars)
Rate it yourself in the comments!

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About the Author

Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.

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