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Turkey and White Bean chili (10/1/2010)

Turkey and White Bean Chili

2 lbs. ground Turkey
1 large onion, chopped
1 ½ tsp. oregano
1 ½ tsp. ground cumin
1 tsp. minced garlic
1 jalapeno pepper, finely chopped
1 28 oz. can diced tomatoes, undrained
3 cups beef broth
1 15 oz. can tomato sauce
2-3 tablespoons chili powder
1 tablespoon cocoa powder
½ tsp. cayenne pepper
2 bay leaves
1 tsp. salt
¼ tsp. ground cinnamon
1 12 oz. can beer
3 15 oz. cans white kidney or cannelloni beans, rinsed and drained
2 cups of shredded Monterey Jack cheese

In a large Dutch oven or large pot, cook the turkey and onions over medium heat until meat is no longer pink; drain. Add oregano, cumin, minced garlic, and jalapeno pepper; cook and stir 1 minute longer. Stir in tomatoes, broth, tomato sauce, chili powder, cocoa powder, cayenne pepper, bay leaves, salt, cinnamon, and beer. Bring to boil. Reduce heat; add beans and stir. Cover and simmer 1 hour. Add Monterey Jack cheese; heat through. Discard bay leaves and serve.

This week's recommended wine from Van's Liquor Store in East Dubuque-Covey Run Riesling, 750 ml bottle, $5.99 through 10-4-10.

Ground turkey is $1.99 per tube at Cremer's through 10-3-10.


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