Chili with White Beans

Chili With White Cannellini Beans in White Bowls by Cultivated Tree Olive Oil Co.

Chili with White Beans

Chili with White Beans is perfect for a cozy meal to warm you to the bones!  It is made with white beans – Great Northern or Cannelli Beans with just a little twist on the ‘ole Chili routine.  It can be spicy if you use Baklouti Green Chili Fused Olive Oil,  or family friendly if you use any of our Extra Virgin Olive Oils – which is my way of saying that it will not be too spicy for the kids.  This actually freezes well also if, like me, you need a stash of something to pull from the freezer and pop into a pan frozen in a 350° oven for 30 minutes.  Enjoy it any weeknight, for game days or just when you are craving a little Chili.  As always, we hope you enjoy this with friends and family!

Chili with White Beans

Chili with White Beans is mild enough for all family members to enjoy; but you may choose to make it spicy or mild based on your selection of Cultivated Tree Olive Oil you use to saute!

Course Main Course
Cuisine American
Keyword Crowd Pleasers, Freezable, Winter warmth
Prep Time 15 minutes
Author Angela

Ingredients

Ingredients

  • 3 tablespoons Cultivated Tree Olive Oil: Baklouti Green Chili Fused Chipotle Infused Olive Oil, or any Extra Virgin Varietal
  • 2 medium onions - chopped
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 pounds ground turkey - or use 3/4 LB ground turkey & 3/4 LB ground turkey Italian sausage Also good: Ground Pork Or Beef
  • 1/4 cup chili powder
  • 2 bay leaves
  • 1 tablespoon unsweetened cocoa powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground cinnamon
  • 28 oz. can fired roasted tomatoes in juice
  • 3 cups low sodium chicken broth
  • 8 oz. can tomato sauce
  • 3 15 oz. cans cannellini beans rinsed
  • 1/2 red onion chopped - for topping
  • 1 bunch fresh cilantro chopped - for topping
  • sour cream - for topping

Instructions

  1. Preheat a large pot over medium heat and then add your olive oil and onions - saute' until light brown, about 10 minutes (

  2. Add oregano & cumin; stir for 1 minute
  3. Increase heat to medium high and add 1/2 of your meat - breaking it apart as it cooks until it is no longer pink. Push this cooked portion to the sides of the pot and repeat the process with the second half of the meat.
  4. Stir in the chili powder, bay leaves, cocoa powder, salt and cinnamon.
  5. Add tomatoes with the juice, breaking them up with a spoon. Mix in the broth and tomato sauce. Bring to a gentle boil. Reduce heat and simmer for 45 minutes - stirring occasionally.
  6. Add the beans to the chili and simmer another 10-15 minutes until the flavors blend. Remove the bay leaves and discard.
  7. Ladle into bowls - serve with the option of the toppings: red onion, cilantro and sour cream.
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