Looking for a hearty meal to serve a crowd? This all-in-one-pot chili can easily feed 6 or go back in the fridge and make a great "leftover".
2 Cans (15oz) Small White Beans
2 Tablespoons Olive Oil
2 Cups Yellow Onion, chopped
2 Tablespoons Garlic, minced
2 1/2 Pounds Ground Turkey
2 Tablespoons Chili Powder
2 Teaspoons Kosher Salt
1/2 Teapsoons Ground Cumin
1/2 Dired Oregano
1 Bay Leaf
3 Tablespoons Cornmeal Flour
2 Cups Chicken or Vegetable Broth
1 Cup Dice Tomatoes Drained
1 Cup Classic Red Tomato Sauce
1 Tablespoon Chopped Cilantro
Shredded Sharp Cheddar Cheese
Hot Sauce of your Choice
Drain beans then set aside.
Warm oil in a large pot or Dutch oven.
Add onions and cook until soft... about 4 minutes.
Add garlic and saute for another 2 minutes.
Add the turkey and spice; continually stirring until turkey is cooked...about 8 - 10 minutes.
Add the cornmeal, broth, tomatoes and Classic Red. Stir to combine.
Bring to a boil, reduce heat to a simmer and cook uncovered for 45 minutes, stirring occasionally. After about 30 minutes, add the beans and incorporate.
Cook 15 minutes or so longer and add cilantro.
Serve in deep bowls with warm cornbread on the side. Garnish with any toppings of your choice.