close-up photo of H. Weal, co-author of The Weal MealTechnically, it takes only about 20 minutes for all the elements of this dish to cook through, but the long simmering time allows the beans to break down, which serves to thicken the chili. This chili is very spicy , so if you can’t handle too much heat, try discarding the white membrane of the jalapeños before dicing. — H. Weal

2 tablespoons olive oil
1 pound ground turkey
1 medium (4-ounce) onion, chopped
1 large (2 ounces) jalapeño, diced
2 tablespoons minced fresh garlic (about 6 cloves)
4 cups chicken stock
2 cups (15 ounces) canned white beans, drained
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 cup (4 ounces) shredded Monterey Jack cheese
1 tablespoon (1/2 ounce) chopped fresh cilantro

Large (5-quart) pot
Measuring cups and spoons
Cooking spoon

1. Place oil in pot over medium-high heat until hot.
2. Add turkey, onion, jalapeño, and garlic. Sauté, stirring occasionally, until turkey is no longer pink.
3. Add stock, beans, cumin, oregano, and cayenne. Cook until boiling.
4. Reduce heat to medium-low. Simmer until beans are heated through and stock reduces by half – about 45 minutes.
5. Serve garnished with cheese and cilantro.

• Try serving with a dollop of salsa fresca.

1 hour

4 servings

1 hour