In my last post, I apologized for posting a stew, since so many of you are suffering through the summer’s heat. And here I am, two days later, posting a chili recipe. I suppose there’s no use apologizing again, since I’ll continue posting stews, soups, and chilis for the rest of the summer. I’m a big fan of one pot meals, or basically anything that will ultimately require less dish washing. This chili is hearty, filling, and incredibly easy to prepare. Feel free to use ground chicken instead of turkey. I originally was going to buy ground chicken, but ground turkey was significantly cheaper.
White Turkey Chili
(adapted from Serious Eats)
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1 tablespoon cooking oil
1 small onion, chopped
1-3 jalapeño peppers, seeded and chopped
1 lb ground turkey or chicken
1-3 cloves garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon oregano
pinch of ground clove
pinch of ground nutmeg
cayenne pepper, to taste
salt & pepper
2 15-oz cans of white beans, drained (I used cannellini)
1 1/2 cups broth, chicken or vegetable
1/2 cup grated cheese (Monterey Jack, white cheddar, pepper jack), for serving
chopped scallions or sliced avocado (optional)
Heat oil in a large pot. When hot, add the onion and jalapeño, cook until the onion has softened, about 5-7 minutes. Add garlic cook for another minute. Add the salt, pepper, spices and stir the turkey into the pot, continue cooking until no longer pink. Lower the heat, add the broth and bring to a gentle boil. Let the chili simmer, partially covered for 30-40 minutes, stirring often. Season to taste. Ladle into bowls and garnish with grated cheese, scallions, and avocados.
Serves 4
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