Recipe: White Turkey Chili
This is one of the terrific ways I’ve found to repurpose the bird after you get tired of the same old platters after a couple days. This version of chili does not use tomatoes, and is a delicious twist on an old classic that you can sub chicken for as well.
White Turkey Chili
- 1 tablespoon Olive oil
- 1 large chopped onion ~ about 2 cups
- 1 small chopped red pepper
- 3 ribs of celery, chopped
- 1 tablespoon chipotle pepper in adobo sauce (I usually take what I need from the can, and freeze the rest in a ziploc bag to use later)
- 3 chopped garlic cloves
- 3 cups chopped, cooked turkey (or chicken)
- 2 cans cannellini beans, rinsed and drained (or you favorite white beans)
- 2 cans chicken broth
- 1 small can diced green chiles
- 1 cup corn
- 1 tablespoon cumin
- 1 1/2 teaspoons chili powder
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup milk
- 1/2 cup chopped cilantro
Heat oil in large stock pot over medium high heat. Add onions, celery, red pepper, chipotle, and garlic. Saute until soft, about 7 minutes. Add turkey, beans, broth, green chiles, corn, cumin, chili powder, salt and pepper. Bring to a boil and simmer for about 20 minutes. I use an immersion blender and give it a few whirs to thicken–it give it a creamier consistency. You can also use a potato masher and mash to desired consistency as well. Add milk, and simmer for another 20 minutes, stirring occasionally. Top with fresh cilantro. Goes well with the usual chili accompaniments: sour cream, cheese, hot sauce.