White Turkey Chili

If you’ve got leftover bird to use up or you just need a good chili recipe, you’ve got to try this White Turkey Chili. After his first bite, Husband exclaimed, “Now that’s a reason to get a turkey!” ‘Nuf said.

The recipe calls for fresh jalapeno and fresh or roasted Anaheim chilies. Since I didn’t have those ingredients and didn’t feel like going to the store, I substituted one 12-oz. jar of Salsa Verde which had tomatillos, green chilies, onion and jalapenos in it. I also used 2 teaspoons dried oregano instead of the fresh oregano. If you don’t have turkey, cooked chicken would work just as well.

I cooked the chili in a pot on the stove for 20-30 minutes instead of in a crockpot. If you use the stovetop method, be sure to stir the chili every few minutes after adding the cornmeal/broth mixture so the chili thickens properly and doesn’t get lumpy. Serve with a big dollop of sour cream your favorite chili fixins’. Enjoy!

White Turkey Chili

-recipe from Williams-Sonoma kitchen

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. Serves 6 to 8.

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

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.

I’m linked to:

No Whine Wednesday,

What’s Cooking Wednesday,