Turkey and Navy Bean Chili

Oxmoor House
The smoky essence of Southwest cuisine infuses this soup. Charred chiles, tomatillos, and roasted garlic are theme flavors you'll savor. Try Chili-Cheese Croutons on top.
12 cups


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1 (16-ounce) package dried navy beans
4 fresh poblano chile peppers
4 tomatillos, husks removed
1 large garlic bulb
2 tablespoons olive oil, divided
1 medium onion, chopped
1 (32-ounce) carton chicken broth
1 (14 1/2-ounce) can chicken broth
5 cups chopped cooked roasted turkey (we tested with Louis Rich Oven Roasted Turkey Breast)
1 tablespoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup chopped fresh cilantro or parsley
Sour cream


Place beans in a large Dutch oven; add water 2" above beans. Bring to a boil. Boil 2 minutes; cover, remove from heat, and let stand 1 hour. Drain; return beans to pan.

Cut peppers in half lengthwise; discard seeds and membranes. Place peppers, skin side up, on an aluminum foil-lined baking sheet, and flatten with palm of hand. Add whole tomatillos to baking sheet. Broil 5 1/2" from heat 15 to 20 minutes or until blistered and charred, turning tomatillos once.

Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; coarsely chop peppers and tomatillos.

Meanwhile, cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with 1 tablespoon oil. Fold foil to seal. Bake at 425° for 30 minutes; cool. Squeeze pulp from garlic cloves; set aside.

Sauté onion in remaining 1 tablespoon hot oil until tender; add to beans. Add peppers, tomatillos, chicken broth, and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour and 45 minutes or just until beans are tender. Stir in cilantro and roasted garlic. Simmer 10 more minutes. Ladle chili into bowls; top with sour cream and croutons.

Created date

August 2009