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White Turkey Chili

June’s white chili swaps the tomatoes and ground beef for white beans and turkey, yielding a lighter, brighter version of this campsite classic. This recipe has you slow cook the beans yourself, but you can use two 15-ounce cans of drained and rinsed white beans instead. If you do cook the beans in your June, you don’t need to presoak them (although soaking is believed to help with digestion). While this is a great way to use up leftover turkey, any leftover cooked poultry--such as chicken roasted in your June or even rotisserie chicken--will work here. For a real treat, serve this with June Pan Cornbread.

Prep Time — 30 min
Cook Time — 7 hours 25 min
Servings — 6
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Ingredients

2 cups dried cannellini beans

8 cups vegetable broth

1 teaspoon salt

1 bay leaf

1 teaspoon salt

1 tablespoon extra-virgin olive oil

2 cups diced yellow onions

2 tablespoons diced jalapeño

1 teaspoon salt

2 cans diced green chilies

2 teaspoons crushed garlic

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon ground coriander

¼ teaspoon cayenne pepper

4 cups chicken broth

2 cups diced cooked turkey

1 can hominy

⅓ cup chopped cilantro

Tools

wooden spoon

measuring cups

measuring spoons

liquid measuring cup

pot

strainer

covered casserole dish

June Pan

June Oven

slotted spoon

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Pick and sort the beans

Pick and sort the beans, discarding any that are split or discolored along with pebbles and other debris. Transfer the beans to a strainer and rinse thoroughly.

2 cups dried cannellini beans

measuring cups

June Pan

strainer

Combine the ingredients

Add the rinsed beans, broth or water, salt and bay leaf to the casserole. The liquid should cover the beans by 1-1½” (add more water, if needed, depending on the shape/size of your cooking vessel). Stir gently and cover.

8 cups vegetable broth

1 teaspoon salt

1 bay leaf

liquid measuring cup

measuring spoons

wooden spoon

Slow cook the beans

Transfer the casserole or dutch oven to the bottom shelf of the June Oven. Slow cook the beans on Low for 4 hours, until the beans are tender. June will notify you when the beans are ready. If desired, follow on-screen instructions to continue cooking.

June Oven

Finish the beans

Remove the covered dish from the June Oven and carefully uncover. Discard the bay leaf. Season with salt and stir to combine.

slotted spoon

1 teaspoon salt

Measure the beans

Measure 3½ cups of beans for the chili. Reserve the rest for another use. (Beans will keep refrigerated up to 5 days or frozen up to 6 months.)

Saute the aromatics

In a large pot set over medium heat, heat the oil until shimmering. Add the onion, jalapeño and salt and cook, stirring occasionally, until starting to soften, 5 minutes.

1 tablespoon extra-virgin olive oil

2 cups diced yellow onions

2 tablespoons diced jalapeño

1 teaspoon salt

pot

Add the chiles and garlic

Add the canned chiles along with the liquids. Add the crushed garlic and stir and cook the mixture until fragrant, 1-2 minutes.

2 cans diced green chilies

2 teaspoons crushed garlic

Toast the spices

Add the cumin, oregano, coriander and cayenne, if using. Stirring constantly, allow the spices to toast 1-2 minutes.

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon ground coriander

¼ teaspoon cayenne pepper

Add the broth

Add chicken or turkey broth to the pot and bring the chili to a boil.

4 cups chicken broth

Add the beans, turkey and hominy

Stir in the reserved beans, turkey and hominy. Return the chili to a boil and simmer 10-15 minutes on medium-low heat to meld the flavors and thicken the chili. Season with additional salt to taste.

2 cups diced cooked turkey

cooked cannellini beans

1 can hominy

salt

Garnish and serve

Serve hot, garnishing with the chopped cilantro before serving.

⅓ cup chopped cilantro

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