This week, I’m with the family at my parents house. We each agreed to cook dinner one night (besides Thanksgiving) so I knew I needed a recipe to feed a crowd.
This White Turkey Chili was perfect. It was a little different than usual, with was great. And there is nothing red in it — a stipulation from my uber-picky brother. Serve it on a cold night, and you’ve got a meal that will warm you up AND fill you up!
White Turkey Chili
Source: Adapted from a family friend’s recipe
1 pound ground turkey
1 coarsely chopped onion
3 cloves garlic, minced
2 jalapeño peppers, minced
2 4-oz. cans chopped mild green chilies
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp cayenne pepper
1/2 tsp salt
6 c chicken broth
3 19-oz cans white kidney beans
Grated Monterrey Jack cheese to garnish
In a large Dutch oven or stock pot, sauté the turkey and onion until the turkey is brown. Add the garlic, jalapeños, green chilies and spices (cumin, oregano, cayenne pepper and salt) and cook briefly, about 2 minutes, until fragrant.
Pour in chicken broth and kidney beans (juice and all) and bring to a boil. Reduce heat and simmer 25-30 minutes until cooked through.
Garnish with the shredded Monterrey Jack cheese and serve with tortilla chips.