Sunday, February 26, 2012

White Turkey Chili

Couple of years ago, I was invited to my sister’s house for dinner. Like normal, I showed up and snooped around the kitchen to see what we are eating for dinner. “Chili,” she said, “we’re having chili for dinner.” I thought, “right on, I’m all up for chili.” However, as I observed her cook the meal, I didn’t see the typical ingredients for chili like tomatoes: ground beef: large amounts of shredded cheddar cheese. I thought for a second, should I tell her…should I tell her she isn’t making this chili the right way? Soon after that, my sister explained that we were having a “white” turkey chili. White?! All of a sudden I envisioned a cream sauce with ground turkey and a bunch of stuff thrown into a pot. At that point, I was slightly disappointed. I was already savoring this bowl of ground beef chili with a bunch of shredded cheddar cheese, crushed crackers, sour cream, and maybe even some olives. I look back at that day and think “I should have known.” I know I have mentioned this before and have no problem saying it again, but both of my sisters are great cooks. They definitely are no fools in the kitchen and should have known that what was about to be served was going to be phenomenal. This white turkey chili has and is one of the recipes I make the most to this day. The green chilies and salsa verde give this chili a nice, but not overpowering, spicy taste. Plus, this dish is packed with great ingredients and cooked in chicken broth. I love cooking this chili because it’s a really healthy, yet very flavorful. Had I never been introduced to this chili recipe, I would have continued to have this misconception that chili is a bowl filled with beef and red sauce and topped with shredded cheese. Sour cream, shredded cheddar cheese, crackers, chopped onion, or better yet, any other topper is not needed for this chili. It’s simply delicious on its own.   


White Turkey Chili

1 lb of ground turkey
½ an onion, chopped
1 small can of salsa verde (7 oz)
1 4 oz can of chopped green chilies
1 can of roasted red peppers
1 can of cannellini beans
32 oz of chicken broth organic or low sodium
½ teaspoon of salt
½ teaspoon of black pepper
2 teaspoons of ground cumin
3 tablespoons of olive oil
1 garlic clove, minced

Directions:

  1. Heat the 3 tablespoons of olive oil in a Dutch oven/pot and add in the ground turkey, salt, pepper, and cumin.
  2. Once the ground turkey is cooked stir in the minced garlic, chopped onion, green chilies, and salsa verde into the pot.
  3. Drain the liquid from both the beans and roasted red peppers and add into the pot.
  4. Add in the 32 oz of chicken broth and simmer for about 20-25 mins over medium heat.
Serve dish with corn bread!


Source: Inspired by Trader Joes' White Turkey Chili recipe.

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