Wednesday, December 29, 2010

White Turkey Chili

Okay, okay, so this one is a stretch...but one of the ingredients is beans - and since I have no desire to try out beans on toast, this is my substitute.

The recipe comes to me by way of Betty Suzanne and is my favorite way to use up left-over turkey.

White Turkey Chili
1 1/2 cups onion, coarsely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 jalapeno pepper, minced (I don't bother with this)
1 can chopped mild green chilies
1 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup chicken broth
1 can white beans, drained and rinsed
2 cups cooked turkey, cubed
1/4 cup fresh cilantro, coarsely chopped
1/2 cup Jack cheese (I use pepper jack)

In a 3 quart saucepan, over medium-high heat, saute onions and garlic in oil until onions are tender (about 5 minutes). Add jalapeno, chilies, cumin, oregano, cayenne pepper and salt. Cook for 1 minute. Stir in broth, beans and turkey. Bring to a boil then reduce heat and simmer uncovered for 20-25 minutes or until slightly thickened. Remove from heat and stir in cilantro. Serve hot with cheese on top and tortilla chips on the side.

Verdict: I've already said that I like it. Part of what's great about this recipe is that it is more like a guideline...I've made it without cilantro and it's fine. I don't add jalapenos and it's fine. I stir in extra cheese and it's fine. Cook it in the crockpot? Fine. You get my drift.

1 comment:

  1. White Bean Chicken Chili is a favorite in our house. I don't use the jalapeno, cilantro, and sometimes skip the cumin too. Keep it simple and delicious!