White Turkey Chili Recipe

This is the recipe for White Turkey Chili, that Mike, the kids & I used to make for the Emerson Carnivals. It's a great alternative to red chili, and the longer it simmers the more the flavors and spice marry with each other. Serve it over rice, add cilantro and grated cheese over top, corn bread on the side. Have your kids help. And yes, we would take our 18qt Nesco to the school and serve it right from there.

Ingredients

1 tablespoon stick margarine or butter

1 ½ cups chopped onion

½ cup chopped celery

½ cup chopped red bell pepper

1 tablespoon minced seeded jalapeño pepper

1 garlic clove, minced

3 cups chopped cooked turkey (about 15 ounces)

2 (19-ounce) cans cannellini beans or other white beans, drained and divided

2 (16-ounce) cans fat-free, less-sodium chicken broth

1 (4.5-ounce) can chopped green chiles

1 cup frozen whole-kernel corn

1 ½ teaspoons ground cumin

1 teaspoon chili powder

½ teaspoon salt

¼ teaspoon black pepper

1 cup 1% low-fat milk

½ cup chopped fresh cilantro

Directions

Step 1
In a fry pan or skillet on low, melt margarine or butter. Add onion and next 4 ingredients (onion through garlic), and sauté 5 minutes. Transfer this mix to the larger cooking vessel, Nesco, Crockpot, or Dutch oven. 

Step 2
Sautee turkey on low and transfer to cooking vessel. Add 1-1/2 cups beans, broth, and next 6 ingredients (broth through black pepper), and bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Step 3
Mash remaining beans. Add mashed beans and milk to the turkey mixture. Keep on low until mixture is thick, stirring frequently. Stir in chopped cilantro.

*** Serve over rice, grate yellow or white cheese over top

Nutrition Facts

Per Serving: 217 calories; calories from fat 19%; fat 4.6g; saturated fat 1.1g; mono fat 1.3g; poly fat 1.6g; protein 19.6g; carbohydrates 25.1g; fiber 3.5g; cholesterol 33mg; iron 3.2mg; sodium 462mg; calcium 82mg.


Comments

Post a Comment

Popular posts from this blog

My Pecan Pie from the DoubleDay Cookbook

Image
Old-Fashioned Southern Pecan Pie Almost too good to be true. [My kids might come runnin' if they heard I just made one] This is the only recipe that doesn't use corn syrup [ugh] Serves 8 Ingredients 1¼ cups sifted flour ½ teaspoon salt 1/3 cup vegetable shortening or lard, chilled ¼ cup ice water 1 cup pecan halves 1 one-pound box light brown sugar ¼ cup sifted flour ½ teaspoon salt ½ cup milk 1½ teaspoons vanilla 3 eggs ½ cup melted butter or margarine Directions Make the pastry: Place flour and salt in a shallow mixing bowl and cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle water over surface, 1 tablespoon at a time, and mix in lightly and quickly with a fork, just until pastry holds together. Shape gently into a ball on a lightly floured pastry cloth, then flatten into a circle about 1 inch thick, evening up rough edges. Using a lightly floured, stockinette-covered rolling pin and short, firm strokes, roll into a circle about 3 inches l...
Read more

Pantry Pasta With Anchovies, Olives & Capers

Image
I used to make this for Mack & I at least once a week Ingredients 1 1/2 tablespoons kosher salt, plus more to taste 1 bunch parsley leaves, chopped (about 1 3/4 cups) 1/2 cup chopped oil-cured olives 6 tablespoons olive oil 1 (2-ounce) tin anchovies, drained of oil and minced into oblivion 3 tablespoons drained capers, roughly chopped 2 big garlic cloves (or 3 small), peeled and minced 1/2 teaspoon red pepper flakes 12 ounces spaghetti 2/3 cup grated parmesan (or pecorino) Directions Set a big pot of water on the stove over high heat to come to a boil. When it does, add the salt. Meanwhile, make the sauce. Combine the parsley, olives, olive oil, anchovies, capers, garlic, and red pepper flakes in a big bowl. When the water is boiling, add the pasta. Cook until al dente (I like to start tasting noodles after 8 minutes). Use tongs to transfer the pasta to the bowl with the sauce. Toss. Season with salt to taste (you probably won’t need it, but always good to check). Serve with the ch...
Read more