Turkey & White Bean Chili

Summary

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Source	Emeril Lagasse at http://www.foodnetwork.com/recipes/emeril-lagasse/turkey-and-white-bean-...
Prep time	30 minutes

1⁄2	lb	dried navy beans (picked over)
2	T	olive oil
2	c	yellow onion (chopped)
2	T	jalapeño (minced)
2	T	garlic (minced)
2 1⁄2	lb	turkey (ground)
2	T	Emeril's Southwest Essence (recipe follows in Notes)
1 2⁄3	T	chili powder
2	t	kosher salt
1⁄2	t	cumin (ground)
1⁄4	t	oregano (dried & crumbled)
1		bay leaf
3	T	cornmeal
3	c	chicken broth (low sodium)
2	cn	(10-ounce) Ro'tel Diced Tomatoes & Green Chiles (original) (undrained)
2	cn	(4-ounce) green chiles (diced, undrained)
1	T	stems of fresh cilantro OR parsley (finely chopped)
1⁄4	c	heavy cream
2	T	leaves of fresh cilantro OR parsley (finely chopped)
	Unknown	sour cream (for serving)
	Unknown	Cheddar or Monterey Jack cheese (grated, for serving)
	Unknown	green onions (chopped, for serving)

Sort and rinse beans.
In a large kettle,
- soak ½ lb. dry navy beans in 3 to 4 cups cold water overnight OR
- to ½ lb. dry navy beans add 3 to 4 cups hot water and boil 2 minutes, then set aside for one hour.
In batches in a skillet, heat the oil and
- Sauté the onion and jalapeño until soft and beginning to caramelise (~4 minutes).
- Add the garlic and cook, stirring, for ~2 minutes.
- Add the ground turkey, Southwest Essence, chili powder, salt, cumin, oregano, and bay leaf.
- Cook, stirring occasionally, until turkey is browned and cooked through (~6 minutes).
- Add the cornmeal and cook, stirring, for ~2 minutes.
- Pour into slow cooker.
Add the chicken broth, canned tomatoes, canned chiles, and cilantro or parsley stems and stir to combine.
Add the cooked beans. Set the slow cooker on low and cook for 6-8 hours.
About 15 minutes before serving, add heavy cream and cilantro leaves, then stir and cover.
Serve the chili in deep bowls or mugs, garnished with dollops of sour cream, grated Chedder cheese and green onions to taste.