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Turkey, Navy Bean and Sage Chili
Andre Lewis

Turkey, Navy Bean and Sage Chili

Sage gives this turkey chili a cold-weather edge without turning it into Thanksgiving stuffing. Navy beans soften enough to thicken the tomato broth while carrots keep a little bite. Rub the dried sage between your fingers before adding it; whole dusty clumps never spread evenly.
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 93-percent lean ground turkey
  • 1 cup diced yellow onion
  • 1 cup diced carrots
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tsp rubbed sage
  • 1 tsp ground cumin
  • 28 oz canned crushed tomatoes
  • 30 oz canned navy beans drained and rinsed
  • 2 cups low-sodium chicken broth
  • 1 1/2 tsp kosher salt
  • 1 tbsp balsamic vinegar

Method
 

  1. Brown the turkey and onion in a skillet over medium-high heat for 8 to 10 minutes, crumbling the meat until it reaches 165°F.
  2. Add the carrots, garlic, chili powder, sage and cumin and cook for 2 minutes until the spices smell toasted.
  3. Transfer the mixture to a 6-quart crockpot and stir in the tomatoes, navy beans, broth and salt.
  4. Cover and cook on low for 6 hours until the carrots are tender and some of the beans have broken into the broth.
  5. Stir in the balsamic vinegar and mash 1/2 cup of beans against the side of the crock if the chili needs more body.