Turkey and White Bean Chili

Redolent of cumin, green chiles and marjoram—an underutilized herb that adds unexpected flavor—this creamy one-pot chili is easy to pull off on a weeknight. Serve it with cornbread or corn tortillas 

Turkey and White Bean Chili

1 Tbs. olive oil

1 large yellow onion, finely chopped

1 large red bell pepper, chopped

1 large clove garlic, minced (optional)

1/2 tsp. red pepper flakes

2 tsp. ground cumin

1 lb. (500 g) ground dark-meat turkey

Kosher salt and freshly ground black pepper

2 cans (each 15 oz./470 g) cannellini beans, liquid drained and reserved

1 cup (8 fl. oz./250 ml) gluten-free chicken broth

2 cans (each 4 oz./145 g) diced green chilies

1/3 cup (3 fl. oz./80 ml) heavy cream

1 tsp. dried marjoram

Coarsely chopped fresh cilantro for garnish

Finely chopped red onion for serving

Minced jalapeño chile for serving

Diced avocado for serving

In a heavy large pot over medium-high heat, warm the oil. Add the onion, bell pepper, garlic, if using, and pepper flakes and sauté until the onion is translucent, about 8 minutes. Add the cumin and stir until fragrant, about 30 seconds. Add the turkey and sprinkle lightly with salt and black pepper. Cook until the turkey is no longer pink, breaking up the meat with a spoon, about 4 minutes.

Add the beans and 2/3 cup (5 fl. oz./160 ml) of their liquid to the pot along with the broth, green chiles, cream, and marjoram. Bring to a boil, stirring frequently. Reduce the heat and simmer to blend the flavors, stirring occasionally, about 15 minutes; thin with more bean liquid, if desired.

Taste the chili and adjust the seasoning. Spoon into warmed bowls and sprinkle with cilantro. Serve immediately with the onion, jalapeño and avocado in bowls alongside. Serves 4 to 6.

Find more quick, gluten-free dinner recipes in our book Weeknight Gluten Free, by Kristine Kidd.