White Turkey Chili
White Turkey Chili is rated
out of
5 by
6.
Prep Time:
15 minutes
Cook Time:
200 minutes
Servings:
6
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.
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.
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.
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$39.95
Rated 5 out of
5
by
CasualElegance from
Yummy Twist on Leftovers
What a refreshingly un-Thanksgiving way to use leftover Thanksgiving turkey, especially when that turkey has been seasoned Thanksgivingly (you know, with poultry seasoning--Google how to make PS with fresh herbs!). Instead of thickening with cornmeal, which I didn't have, I mashed up some of the white beans. I also left the chili on the stove because I didn't want to dirty the Dutch oven as well as the crockpot. Surprise to me, the extra cooking made the turkey more moist, rather than dried out. I subsequently tried making the chili with chicken, but the turkey was so much better!
Date published: 2015-01-31
Rated 4 out of
5
by
Sharebear from
Easy crock pot turkey chili
Very good. Topped with avocado, sour cream and white cheddar cheese. May add pickled jalanpeno next time. Squeeze of lime takes it over the top. Served with Famous Dave's cornbread.
Date published: 2015-01-03
Rated 5 out of
5
by
Dedraatl from
Fantastic!
This recipe is amazing! I've made it several time with chicken. Worth the time and effort. Always a huge hit!!
Date published: 2013-11-16
Rated 5 out of
5
by
Traco from
Great Chili
This is a great recipe I made it for a work party pot luck and everyone loved it. I made it with chicken though it was just what I had on hand.
Date published: 2013-08-07
Rated 5 out of
5
by
Nooknook from
All I can say is yummm!
I was nervouse about making this chili, but wow! It was not hard at all and it is so so so good! Can't wait to share it with my friends tomorrow! :)
Date published: 2012-01-19
Rated 5 out of
5
by
deborahD from
The best thing about Thanksgiving leftovers
I look forward to making this after every Thanksgiving. This year we went to family for the big dinner. But I still cooked my turkey so that I could make this great dish. Spicy, warm and yummee
Date published: 2012-01-01