Monday, October 4, 2010

White Turkey Chili - Take 2

A few weeks ago, I tried to make a White Chicken Chili which turned out more like a stew. Last night, I made a White Turkey Chili and this time, it looks just like a chili. I'm having it for dinner tonight & will report back on how it tastes! I got the recipe from Whole Foods & this yummy picture is the Whole Foods photo, not mine.

Here is the recipe:


1 1/2 tablespoons olive oil, divided
2 pounds ground turkey breast
1 green bell pepper, cored, seeded and chopped
1 medium yellow onion, chopped
1 teaspoon ground coriander
2 tablespoons ground cumin
1 teaspoon dried oregano
Salt to taste
1 bay leaf
1 (28-ounce) can tomatillos, drained and chopped
1 (4-ounce) can diced green chiles, drained
1 small jalapeƱo, seeded and finely sliced
2 cups low-sodium chicken broth
3 cups cooked Great Northern beans, drained
Chopped cilantro, for garnish (optional)
Grated Monterey Jack cheese, for garnish (optional)
Sour cream, for garnish (optional)


Heat 1/2 tablespoon of the oil in a large pot over medium high heat. Add turkey and cook, stirring often, until browned. Transfer to a bowl and return pot to heat. Add remaining 1 tablespoon oil, bell pepper and onion and cook until softened and golden brown. Return turkey to pot and add coriander, cumin, oregano and salt. Stir well to combine. Add bay leaf, tomatillos, chiles, jalapeƱos and broth, reduce heat and simmer, uncovered, 45 to 50 minutes. Gently stir in beans and cook for 30 minutes more. Stir in cilantro, ladle chili into bowls and garnish with cheese and sour cream, if you like.

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