White Bean Turkey Beer Chili (for Thanksgiving leftovers)
Please excuse the interruption from your otherwise lovely Holiday weekend while I boss you around.
If you have leftover turkey this is what you should do with it. Make yourself some warm-your-bones chili, full of the beer brined turkey that you obviously made, and use it as an excuse to open a beer for lunch.
Because if you still have family in town, you’re gonna need it.
But if you’re reading this on any day of the year that is not punctuated with holiday sales and over-zealous shoppers looking for dirt cheap TV’s, then you can always substitute cooked chicken. Or just leave it out all together. It’s cheese and beans and beer, it’s a win no matter what.
- 2 tablespoons olive oil
- 2 cups white onion, chopped
- 1 cup chopped carrots
- 1 rib of celery, chopped
- 4 large garlic cloves, minced
- 1 cup wheat beer
- 1 cup chicken or turkey broth
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon smoked paprika
- 1/2 teaspoon dried crushed red pepper
- 2 (15oz) cans cannellini beans (rinsed and drained)
- 1 (15oz) can Great Northern beans (rinsed and drained)
- 1 jalapeno, chopped
- 2 cups cooked turkey, cut into cubes
- 1/2 cup heavy cream
- salt and pepper
- 1 cup grated cheddar cheese
- ½ cup Chopped fresh cilantro
- Heat the olive oil in a large pot over medium high heat. Add the onions, carrots and celery, cooking until the vegetables has softened, about 8 minutes.
- Stir in the garlic, cooking for about 30 seconds.
- Add the beer, scraping to deglaze the pan. Stir in the broth, cumin, chili powder, red pepper, beans, jalapenos and turkey. Simmer until turkey is cooked through, about 8 minutes.
- Stir in the heavy cream, remove from heat. Salt and pepper to taste.
- Ladle into bowls, top with cheese and cilantro.