A Weight Watcher Friendly Recipe
This dish calls for fresh herbs, which can be found in most grocery stores. If it is just impossible to get the fresh herbs listed, try using dried, but SPARINGLY. The intensity of dried herbs can be overwhelming, so tread softly. I have never tried this chili using dried herbs, so can’t recommend it. The flavor of this chili pretty much comes from the combination of sweet and savory fresh herbs. If you are using dried herbs, use lemon zest to lift the flavor profile.
By the way, the tarragon is essential!
Dee’s Herbed Cannellini and Turkey Chili
Serves 6 to 8
What you’ll need:
Olive oil for frying
2 large onions, cut into medium chunks (don’t skimp on the onions)
8 garlic cloves, coarsely chopped
1 ½ pounds fresh ground turkey, from the butcher if possible (no added water)
1 Serrano chili, halved or quartered (or more to taste)
1 Jalapeno chili, halved or quartered
½ cup quality dry white wine, optional but adds a nice flavor
4 Tablespoons fresh tarragon leaves, coarsely chopped
4 Tablespoons fresh lemon thyme leaves, coarsely chopped
1 Tablespoon freshly grated lemon peel if not using lemon thyme
1 Tablespoon fresh oregano leaves, coarsely chopped
1 teaspoon fresh regular thyme leaves
Large handful (about ½ cup) fresh Italian parsley, coarsely chopped
10-12 fresh basil leaves, coarsely chopped
4 cans (total 60 oz.) Cannellini (white kidney) beans including juice
Salt to taste
Freshly ground white pepper, to taste
- In a large, heavy pot or Dutch oven, heat olive oil and sauté onion until golden when it begins to release its sugars. Add garlic and cook for a couple of minutes. Add the chilies. (Keep the chilies large for easy removal later, if desired). If you are squeamish about heat, just add one chile, you will need it for flavor.
- Add turkey cook over medium heat until meat begins to crumble, breaking up into bite-sized chunks, not too small or it will become grainy.
- Pour in the wine and let it cook for a minute or so to evaporate the alcohol.
- Add the beans, juice and all as well as the chopped herbs and let it come to the boil. Taste for salt and add to your liking. Grind lots of freshly ground pepper into the pot.
- If you are using lemon zest, now is the time to add it.
- Reduce the heat and let the mixture cook, covered for about 45 minutes to 1 hour a slow slightly bubbling simmer to blend the flavors.
You may want to add some more fresh herbs or add more chilies to spice it up a little more. It’s up to you, but this is really simple, healthful and delicious~
Serve with a tossed green salad and some crusty Italian or a warmed sour dough round and you’ve got a wonderful and healthful treat!