I recently came across the concept of a white chili. I have made the more standard red chili many times and I recently made green chili but I had never heard of a white chili before. After looking at a few recipes, a white chili seems to be a chili that is made with white beans and white meat and that also does not contain tomatoes or tomatillos. I though that it would be nice to try making a white chili with the turkey leftovers and the turkey stock that I had just made. This is a pretty basic chili recipe and yet it turned out to be really tasty. I think that the home made turkey stock played a big roll in the flavour of the chili. I will have to try making my own stock more often in the future. The corn added a nice sweetness to the chili that I enjoyed. I served the chili with sour cream and shredded cheese for garnish and some cornbread on the side. I think that I am enjoying the turkey leftovers more than the original turkey dinner!
1 teaspoon oil
1 onion (chopped)
2 cloves garlic (chopped)
6 jalapeno peppers (chopped)
1 tablespoon cumin (ground)
4 cups turkey stock
1 19 ounce can white kidney beans
1 cup cooked turkey (cut into bite sized pieces)
1 teaspoon oregano
salt and pepper to taste
1 cup corn kernels
1 handful Cilantro (chopped)
1. Heat the oil in a pan.
2. Add the onions and saute until tender, about 3-5 minutes.
3. Add the garlic, jalapeno peppers and cumin and saute for a few minutes.
4. Add the turkey stock, beans, turkey, oregano, salt and pepper and bring to a boil.
5. Reduce the heat and simmer for 20 minutes.
6. Add the corn and cook until warm.
7. Turn off the heat and stir in the cilantro.
Spinach, White Bean and Turkey Sausage Soup
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Slow Braised Chili Con Carne
White Chicken Chili
Turkey and Zucchini Green Chili
Take a look at the RWT Chili Cook-Off at Running with Tweezers.