- Prep Time : 20 minutes
- Cook Time : 1h 45 min
- Dried White Beans - 1 pound
- Chicken Stock - 5 cups
- Butter - 4 Tablespoons (1/2 stick)
- Fresh Garlic - 1 Tablespoon, minced
- Onion - 3/4 cups, diced
- Ground Turkey - 1 pound
- Ground Cumin - 1 Tablespoon
- Dried Oregano - 1 Tablespoon
- Chili Powder - 1 Tablespoon
- Ground Black Pepper - 1-2 teaspoons (to taste)
- Red Pepper Flakes - pinch
- Diced Tomatoes - 1 can
- Beer - 1- 12 ounce beer (your choice)
While, this recipe takes some time, these directions couldn't be any easier! You have a couple of options; you can use dried beans and opt to soak them over night or you can used a canned variety. I have noticed that the dried beans tend to have a tougher skin than the canned beans. My husband loves this. Me, not so much. So, it's all about how you feel when it comes to texture. Experiment a little and give us your opinion!
If using dried beans: Rinse the beans well, cover them with cool water, and soak them overnight. I like to soak them in a large bowl or a stockpot. In the morning, simply drain them. Put the beans back into the large stock pot (if that's what you used) with the chicken stock and bring it to a boil over high heat.
If you use canned beans: Drain the beans and place into the stockpot with the chicken stock and bring to a boil over high heat.
While the beans are coming to a full boil, in a saucepan, heat the butter over medium heat. Add the garlic and onion and sauté for 5 minutes. Add this mixture and all remaining ingredients to the bean pot.
Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. I just came back to the stove every 30 minutes or so to give it a good stir.
(Optional: add diced jalapeño for a spicy kick!)
This recipe is Weight Watchers PointsPlus 12 per serving. This recipe serves about 6 with large portions.
Our household tends to be big fans of chili. I like it because I can prep it, throw it all together and leave it on the stove while I get things done around the house or play with my two kiddos. In the end I have this amazing dish that looks like I worked SO HARD on it. (Can you envision my chin up and my prideful glow as I lovingly place bowls in front of my family? My husband thinks I’m a rock star and naturally, it appears as if I can do it all.) I’m just going to bask in that vision for a minute and ignore the messy kitchen and unfolded laundry. Feel free to join me.
Since at some point I have to get back to reality I suppose that I’ll mention that I also like that chili generally contains healthy ingredients that are good for my family. Typically, chili ends up on my menu at least once a month or so in some variation or another.
If you look in my refrigerator you’re bound to find a beer or two. My husband and I enjoy sipping a cold one out on the back deck, especially during warmer months. So, feeling brilliant one day (refer to previous daydream) I decided to mix chili with beer and see what would happen. The results were fabulous! You’ll just have to try it for yourself. A seriously delicious blend of spices with the undertones of a rich dark amber. Drool!!!
I hope you enjoy it as much as we did!