Turkey Chili

By Nader Farahbod
Culinary Setting
Cooked Turkey, Turkey Broth


1 lb great Northern beans

2 oz butter

1 lb yellow onion, diced

1 lb celery, diced

2 lbs button mushrooms, cleaned and dried

3 oz garlic, minced

2 lbs TURKEY MEAT, chopped or diced


1 oz white pepper

Pinch nutmeg

Pinch Cajun pepper


2 lbs cream cheese, cut in large chunks

As needed onion rings


Soak beans in salt water for a minumum of 2 hours. Drain completely and rinse until the rinse water is clean.

In a large soup kettle, heat butter and saute the onion and celery for about 3 minutes.

Add whole mushrooms and continue to saute for an additional 3 minutes.

Stir in garlic and turkey and cook for 5 minutes. Add salt, pepper, nutmeg and Cajun pepper.

Stir in drained beans. Add 1/2 gallon of water and bring to a boil. Reduce heat and simmer until the beans are soft.

Add turkey stock. Return to a boil. Reduce heat and simmer, allowing flavors to blend.

Stir in as much of the cream cheese as is needed to give the chili a smooth consistency.

Portion 8 ounces into each soup bowl and garnish with onion rings.

Nutrition Facts

Total Calories 570

Calories from Fat 300

Total Fat 34 g

% Daily Total Fat 52

Saturated Fat 20 g

% Daily Saturated Fat 100

Cholesterol 150 g

% Daily Cholesterol 50

Sodium 960 mg

% Daily Sodium 40

Total Carbohydrates 33 g

% Daily Total Carbohydrates 11

Dietary Fiber 9 g

% Daily Dietary Fiber 36

Sugars 4 g

Protein 35 g

% Daily Protein 25

% Daily Vitamin C 15

% Daily Calcium 20

% Daily Iron 30