Food,  Fun,  Healthy,  Soup,  Spicy,  Vegetables

White Turkey Chili

November 7, 2011 /

Well hello there. Finally got power back last night! That brings the total to 8 days without power. Still don’t have phone or cable at my house, so that has been interesting. Just lots of movie watching going on :-). Thank goodness the power is back though. There are still some people who do not have it, so I am lucky.

Remember that chili cook-off I was telling you about? It happened the night of the horrible snowstorm we had. And guess what? (no not chicken butt Patrick) I won!

The chili I am sharing with you today is award winning! Ok, well not really award winning, but I did get a package of toilet paper for my winnings! hehe Thanks again to Meg and Derek for hosting another cook-off. We are trying to come up with the next cook-off. What do you think it should be? I think since it is the holidays maybe pie? Let me know what you think!

Now onto the chili…

Adapted from Cooking Light’s Recipe here.

Ingredients:

  • Cooking Spray
  • 2 pounds skinless, boneless turkey breast tenderloins (shredded and cut into bite size pieces after cooking)
  • 2 cups, plus 1/4 cup, finely chopped onion
  • 4 garlic cloves
  • 4 teaspoons ground cumin
  • 1 tablespoon fresh oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon coarse salt
  • 3 cans chopped green chiles, undrained
  • 1 cup water
  • 3 cans cannellini beans, great northern beans works too, rinsed and drained
  • 14 oz fat-free, less sodium chicken broth
  • 1/2 teaspoon hot pepper sauce

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add 1/4 cup onions and 1 clove garlic to the pan and cook for a few minutes. Add turkey to the pan and cook until browned. About 10 minutes.

Heat a large sauce pan over medium-high heat. Coat the pan with cooking spray. Add onion to the pan and cook until tender. Add the rest of the garlic and cook for 2 minutes stirring frequently. Stir in cumin, oregano, and coriander. Sauté for 1 minute. Stir in the chiles reduce heat to low. Cook for 10 minutes partially covered.

In food processor, process 1 can of the beans. Add the turkey, water, loose beans, pureed beans, and broth to the pan. Bring this to a simmer. Cover and simmer 10 minutes. Stir in hot sauce.

Serve with a few green onions and a teaspoon of jalapeno jack cheese.

This chili was really tasty actually. I added more cumin to the recipe because I thought it was a really nice flavor in this dish. Feel free to use any spices you like. I personally would have made it a bit spicier but since it was for a chili cook off and I knew other people might not like spicy as much as me, I made it a bit milder. Feel free to spice up as you see fit!

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