White Turkey and Bean Chili

Norwegian Cruise Line, serves 8

Olive Oil: 2 tbsp

Garlic (peeled and fresh: 2 oz.

Jalapeno Peppers: 1 ½ oz. chopped fine

Yellow Onions: 12 oz. chopped

Yellow Bell Peppers: 5 oz. diced in 1 cm pieces

Cumin Seed: 1 tbsp. ground

Oregano: ½ tsp

Coriander: 2 ½ oz. ground

Chili Powder: 1 tbsp.

Cinnamon: 1 tsp ground

Black Pepper: 2/3 tsp ground

Bay Leaves: 2 whole

Turkey Breast: 2.2 lbs. with skin on minced

Navy Beans: 2.2 lbs.

Corona Extra or Modelo: 1 bottle

Chicken Stock: 28 oz.

Salt: 2 tsp


Season the turkey meat with the salt and black pepper and sear nice and brown. Set aside.

Heat the olive oil and add the garlic and jalapeno and cook till the garlic is light brown.

Add the onions and yellow peppers and continue to sauté until the onion is soft and clear.

Add the bay leaf, cumin, coriander, chili powder, oregano and cinnamon. Sauté for one minute.

Add the cooked turkey once minced and 1 lb. on the navy beans.

Add the beer and the chicken stock.

Bring all to a boil and simmer, stirring often.

Puree balance of white beans adding some soup stock as necessary.

Add the bean puree to the soup and mix well.

Simmer 10 minutes and enjoy!

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