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White Turkey Chili

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 and 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,
      or 3 cans (each 7 oz.) whole fire-roasted
      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 and 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.