Turkey and White Bean Chili
A great recipe with ground turkey or optional turkey leftovers from Thanksgiving
Servings 6 people
Equipment
- 1 Dutch Oven
- 1 Wooden Spoon
Ingredients
- 1 tbsp Olive Oil
- 1 White Onion — diced
- 1 Jalapeño — seeded and chopped
- 2 Poblano Pepper — seeded and chopped
- 4 cloves Garlic — minced
- 1 tsp Chipotle Chili Powder
- 1 tbsp Ground Cumin
- 1/2 tsp Cayenne Pepper
- 2 tbsp Dried Oregano
- 1 tbsp Smoked Paprika
- 1 tbsp Ground Coriander
- 1 can Corn — drained
- 3 cans Roasted Green Chili Peppers
- 1 tbsp Pickled Peppers
- 3 cans Cannellini Beans — drained and rinsed
- 3 cups Chicken Stock
- 1/2 jar Gaya Cilantro Soup Base
- 1/4 cup Crème Fraîche
- 1 tbsp Kosher Salt — to taste
- 1 tbsp White Pepper — to taste
- 2 lbs Ground Turkey — or leftover roasted shredded turkey which is preferred
- 1 Red Onion — chopped for garnish
- 1 bundle Cilantro — chopped for garnish
- 1 package Shredded Pepper Jack Cheese — for garnish
Instructions
- Heat olive oil in Dutch oven for medium-high heat until shimmering. Add onions, peppers, and a pinch of salt. Stir occasionally until softened.
- Add garlic, all of the spices, and oregano. Stir and allow to bloom for 1 minute.
- (If using Ground Turkey) Add ground turkey, gently breaking up with a wooden spoon. Cook until the ground turkey loses its pink color, approximately 3 to 4 minutes.
- Add broth, corn, chilis, and beans. Bring to a boil and add Gaya cilantro soup base.
- (If using Roasted Shredded Turkey) Add shredded turkey to Dutch oven.
- Add pickled peppers, salt, and pepper to taste. Simmer covered for 6 to 10 minutes.
- Add crème fraîche and lime juice. Stir and adjust seasonings if necessary.
- Serve with fresh cilantro, chopped red onion, and shredded pepper jack cheese.