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White turkey chili
Nb persons: 6
Yield:
Preparation time:
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| Made with chunks of cooked turkey, this hearty chili is a wonderful way to use up leftovers from the Thanksgiving feast. Fresh-baked corn bread is the perfect accompaniment (see related recipe at left). Ingredients: | |
| 2 Tbs. | olive oil |
| 1 large | yellow onion, diced |
| Salt, to taste | |
| freshly ground pepper, to taste | |
| 2 tsp. | toasted ground cumin |
| 5 | garlic cloves, minced |
| 1 | jalapeño, seeded and minced |
| 1 lb. | Anaheim chilies, roasted, peeled and diced, |
| 3 cans (each 7 oz.) | whole fire-roasted, alternative |
| Anaheim chilies, diced | |
| 4 to 4 1/2 cups | low-sodium chicken broth |
| warmed | |
| 1 lb. | diced cooked turkey |
| 3 cans (each 15 oz.) | cannellini beans, drained |
| and rinsed, or 4 1/2 cups cooked white beans, drained | |
| 2 Tbs. | minced fresh oregano |
| 1/3 cup | minced fresh cilantro |
| 1/4 cup | cornmeal |
| Shredded jack cheese | |
| sour cream | |
| lime | |
wedges for serving
Directions:
In a large sauté pan over medium heat, warm the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the cumin, garlic and jalapeño and cook, stirring, for 30 seconds. Stir in the chilies and 3 1/2 cups of the broth, then transfer to a slow cooker. Stir in the turkey, beans, oregano and cilantro.
Put the cornmeal in a small bowl and slowly whisk in 1/2 cup of the broth. Stir the cornmeal mixture into the turkey mixture. Cover and cook on high for 3 hours according to the manufacturer's instructions. Thin the chili with more broth if needed.
Ladle the chili into warmed bowls. Serve with cheese, sour cream and lime wedges. Serves 6 to 8.
Williams-Sonoma Kitchen.
Recipe uploaded with Shop'NCook for iPhone.
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