January 24, 2012

Moroccan White Bean Turkey Chili

     It's Recipe Tuesday and today's recipe for chili comes from the Pampered Chef Deep Covered Baker Cookbook.  This healthful, hearty chili is quick to pull together and has a unique taste that is sure to hit the spot on a cold winter day.
     One of the essential ingredients in this recipe the Pampered Chef spice mix, Moroccan Rub.  It can be made at home (I'll provide the recipe below) but I recommend purchasing a bottle from Pampered Chef  for $4.50 (here).  This is what gives the chili it's unique, exotic flavor and cannot be substituted.  If you're interested in placing an order please visit my friend Danielle's Pampered Chef website (here), she's a wonderful consultant!

Moroccan White Bean Chili
  • 1 medium onion, coarsely chopped 
  • 1 jalapeno pepper, chopped (optional)
  • 1 medium green pepper, chopped
  • 1 lb lean ground turkey
  • 3 tbsp Moroccan Rub (see below)
  • 4 garlic cloves, pressed
  • 1/2 tsp salt
  • 2 cans cannellini beans, drained and rinsed
  • 1 can (14.5 oz) petite diced tomatoes with garlic and onion, undrained
1. Preheat oven to 400. Combine onion and peppers in skillet and saute 5-8 minutes. Add ground turkey and Moroccan Rub and cook until turkey is no longer pink.

2. Add beans, tomato sauce and tomatoes; mix well. Pour mixture into deep covered baker and bake for 30-35 minutes. If you do not have a deep covered baker, this dish can be made in a large, covered skillet and simmered on the stove top for 30-35 minutes.  Enjoy!

Moroccan Rub
  • 1-1/2 tbsp paprika
  • 1-1/2 tsp curry powder
  • 1 tsp sugar
  • 3/4 tsp ground cumin
  • 3/4 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp chili powder

1 comment:

  1. It looks as though the can of tomato sauce got left off of the ingredients list. The original recipe does have 1- 14 ounce can of tomato sauce in it. We add the large can personally
    :-) Super great recipe, my husband loves it!