This white turkey chili is a great, tasty alternative to the traditional red chili. If your looking for something warm to cook on that cold winter night, look no further. By using green chili, jalapenos, cumin and chili powder, this chili is packed with delicious flavors. This dish has a unique taste that even the pickiest eater will enjoy. You can spice this dish to your own taste, by adding more jalapenos or even a little hot sauce to your own bowl. I served it with baked tortilla chips, but it would be out of this world to dip homemade tortillas in. This is one of my husband’s favorite meals. It is actually what he requested for his birthday this year. So, therefore; I am adding it to hubbies favorites. This will be a new category, for my blog.
• 1 tablespoon butter
• 1 1/2 cups chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped red bell pepper
• 1 tablespoon minced seeded jalapeño pepper
• 1 garlic clove, minced
• 1 (20-ounce) package chopped cooked lean ground turkey
• 2 (19-ounce) cans cannellini beans, drained and divided
• 2 (16-ounce) cans fat-free, chicken broth *less 1/2 cup
• 1 (7-ounce) can chopped green chiles
• 2 cans white hominy drained and rinsed
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup 1% low-fat milk
• 1/2 cup chopped fresh cilantro
1. Melt the margarine in a large pot over medium-high heat. Add onion, celery, red bell pepper, jalapeno and garlic, sauté 5 minutes.
2. Add cooked turkey, 1 1/2 cups beans, broth, green chilies, hominy, cumin, chili powder, salt and pepper. Bring to a boil. Cover, reduce heat and simmer 15 minutes.
3. Mash remaining beans with a fork. Add mashed beans and milk to the turkey mixture. Simmer uncovered, 20 minutes or until mixture becomes slightly thickened, stirring frequently.
4. Remove from heat and stir in chopped cilantro.
Adapted from: Cooking Light- November 1998