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Datil Jerk White Turkey Chili

Serves: 8 – 10
Prep Time:  10 minutes
Cook Time:  Approximately 30 minutes with the pressure cooker or about 1 1/2 hours – if cooking on top of the stove.
Prep Time 10 mins
Cook Time 1 hr 30 mins
Cuisine Chicken & Poultry
Servings 10

Ingredients
  

  • 1 Tablespoon extra virgin olive oil
  • 1 1/2 pounds organic, lean ground turkey
  • 1 cup onion, diced
  • 1/2 cup yellow bell pepper, diced
  • 2 Tablespoons Datil Jerk Jamaican Seasoning
  • 4 cups organic, low sodium, free range chicken broth
  • 1 Tablespoon Snake Bite Datil Pepper Hot Sauce
  • 1 (4oz) can diced green chilis – do not drain
  • 2 cans cannellini beans, drained and rinsed in cold water
  • Salt and pepper to taste

Instructions
 

  • Using an instant pot, press the sauté button and allow the pot to heat up.  Once it is up to temp, add 1 Tablespoon of extra virgin olive oil and let that heat for a minute.
  • Add the onion and bell pepper, and cook, stirring frequently until the onion is translucent and the bell pepper begins to soften.  About 3-4 minutes.
  • Next, add the garlic, and cook until fragrant.  About 30 seconds to 1 minute.
  • Add in the ground turkey.  Brown the meat, breaking it up with a large wooden spoon as it cooks.  Cook the meat until no longer pink.  About 5-7  minutes.
  • Stir in the Datil Jerk Jamaican Seasoning, combining well to distribute the fragrant spices and herbs.
  • Pour in the organic chicken broth, Snake Bite Datil Pepper Hot Sauce, diced green chilis and cannellini beans.
  • Lock the lid on the pot, and change the setting to “Pressure Cook.”  Set the time for 15 minutes under high pressure.
  • Follow the directions with your pot carefully to release the pressure.
  • Adjust seasonings to taste.  You may wish to add more Datil Jerk,  or a pinch of salt and pepper.
  • Serve with a dollop of sour cream and shredded cheddar cheese if desired.
  • Make sure the Snake Bite or Venom Datil Pepper Hot Sauce is on the table for those who want an extra kick of heat in their chili.
  • This is actually better the next day, if you can wait that long to eat it.  It will last, well covered, in the refrigerator for 3-4 days or approximately 3 months in the freezer.  I love this served with cornbread, hot and buttery, baked in my grandmother’s old cast iron skillet.

Stove-Top Cooking Method

  • Using a heavy Dutch oven or large cooking pot, heat the tablespoon of oil on med-high heat until shimmering.  About 1 minute.
  • Add the onion and bell pepper and cook, stirring frequently until the onion is translucent and the bell pepper begins to soften.  About 3-4 minutes.
  • Next, add the garlic and cook until fragrant, about 30 seconds to 1 minute.
  • Add in the ground turkey.  Brown the meat, breaking it up with a large spoon as it cooks.  Cook meat until no longer pink.  About 5-7  minutes.
  • Stir in the Datil Jerk Jamaican Seasoning, combining well to distribute the fragrant spices and herbs.
  • Pour in the organic chicken broth, Snake Bite Datil Pepper Hot Sauce, diced green chilis and cannellini beans.
  • Reduce heat to simmer, and cook for approximately one hour, stirring occasionally to ensure that ingredients are incorporated and meat and beans do not stick to the bottom of the pot.
  • Adjust seasonings to taste.  You may wish to add more Datil Jerk,  or a pinch of salt and pepper.
  • Serve with a dollop of sour cream and shredded cheddar cheese if desired.
  • Make sure the Snake Bite or Venom Datil Pepper Hot Sauce is on the table for those who want an extra kick of heat in their chili.

Notes

Any way you cook this, your kitchen will be full of fragrant spiciness from the Datil Jerk which is loaded with Jamaican allspice, cinnamon, nutmeg, smoked paprika, onion, garlic, and of course datil pepper.
Calories: 167 | Total Fat: 6.9g | Saturated Fat: 1.4g | Trans Fat: 0.1g | Polyunsaturated Fat: 1.5g | Cholesterol: 41.6mg | Sodium: 630.5mg | Total Carbohydrate: 11.4g | Dietary Fiber: 3g | Sugars: 2g | Protein: 15.3g } Vitamin A: 1% } Vitamin C: 17% | Calcium: 4% } Iron: 10% | Vitamin D: 5% | Vitamin E: 1% | Vitamin K: 0%