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.
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.