White Turkey Chili
Perfect Protection Against the Cold
"I substituted ground turkey for the cubed turkey and used 1 tsp. cayenne pepper for a little extra kick. I didn't have white onion so I had to use red, but it still worked. It was good!"- jessclay10
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|1.5 cupsonions; coarsely chopped|
|2 ClovesGarlic; minced|
|1 Tablespoonolive oil|
|1 jalapeno pepper; minced|
|1 4-oz canchopped mild green chilies|
|1 TeaspoonGround cumin|
|1/2 TeaspoonDried Oregano|
|1/4 TeaspoonCayenne pepper|
|1 Cupreduced-sodium chicken bouillon|
|1 19-oz canwhite kidney beans; (cannellini), drained and rinsed|
|2 CupsCOOKED TURKEY; cut into 1/2-inch cubes|
|1/4 Cupfresh cilantro; coarsely chopped|
|1/2 Cupreduced-fat Monterey Jack cheese; grated|
White Turkey Chili Preparation
1. In 3-quart sauce pan, over medium-high heat, saute onions and garlic in oil 5 minutes or until onion is tender. Add jalapeno pepper, chilies, cumin, oregano, cayenne pepper, and salt. Cook 1 minute.
2. Stir in bouillon, beans and turkey. Bring to boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro.
3. To serve, ladle into bowls and top with 2 tablespoons cheese.
Republished with permission, National Turkey Federation
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