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!
Turkey White Chili
- 1 teaspoon oil
- 1 onion (chopped)
- 2 cloves garlic (chopped)
- 6 jalapeno peppers (chopped)
- 1 tablespoon cumin (ground)
- 4 cups turkey stock
- 1 (15 ounce) can white kidney beans, rinsed and drained (or 1 1/2 cups cooked beans, from 1/2 cup dry)
- 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)
- Heat the oil in a pan.
- Add the onions and saute until tender, about 3-5 minutes.
- Add the garlic, jalapeno peppers and cumin and saute for a few minutes.
- Add the turkey stock, beans, turkey, oregano, salt and pepper and bring to a boil.
- Reduce the heat and simmer for 20 minutes.
- Add the corn and cook until warm.
- Turn off the heat and stir in the cilantro.