It’s turning colder in Tulsa this week and I’ve got my White Bean Turkey Chili Soup on standby. The is one of those meals you can make ahead of time and snack on all week long. And, it’s great served thicker like traditional chili, or add a more broth if you prefer a more soupy consistency. It’s the perfect, warm-you-up comfort food for those cold winter days ahead.
2 Tbl Olive Oil
1 Small Onion, Diced
4 Stalks Celery, Diced
2 Large Carrots, Diced
1 Green Bell Pepper, Diced
1 Tsp Montreal Steak Seasoning
4 Cloves Garlic, Minced
2 Lbs Ground Turkey
1 Tbl Orgeno
2 Packages La Tiera Taco Seasoning
4 Tbl Chili Powder
1 Can San Marzano Whole Peeled Tomatoes
1 Box Organic, Low Sodium Chicken Broth
2 Bay Leaves
1 Tsp Cayenne Pepper
1/2 Cup Red Wine
2 Cans Cannelloni Beans, with juice
Cheddar Cheese, Green Onions, Cilantro for toppings
In a large dutch oven, add olive oil and sauté onions, carrots, celery, bell pepper, and Montreal steak seasoning until onions are translucent and vegetables are soft. Add minced garlic and continue to sauté with vegetables for about 3 minutes.
Add turkey, mix with vegetables in the pan and brown all the way through. Add oregano, taco seasoning, and chili powder. Toss to combine.
Add the tomatoes and crush whole tomatoes in with the turkey mixture. Add chicken broth. Stir to combine. Add bay leaves, cayenne, and red wine. Stir to combine. Place lid on dutch oven and simmer on low heat for 30 minutes. After 30 minutes, add in the 2 cans of beans and simmer on low for an additional 30 minutes.
Add to a soup bowl and top with cheese, chives and cilantro. So comforting and delish!
