White Chili with Turkey
Looking for an easy way to use up your Thanksgiving leftovers? Want a nice steamy bowl of chili without all the red meat? Try making some of this White Chili with Turkey! It’s the perfect way to warm yourself up on a cold, dark late autumn evening.
Note: You can substitute canned beans in place of the dried beans. If using dried beans, always make sure you keep an eye on the liquid in the pot with the beans. It can dry up before you know it. There always needs to be 1/4-inch of liquid covering the beans in this recipe. Simmering will make a velvety, tender bean soup. Try not to allow it to boil for very long. Serve with various garnishes (see below), cornbread, or tortillas.
White Chili with Turkey
- 2 tablespoons olive oil
- 1 large onion
- 5 cloves garlic minced
- 1 pound dried Great White Northern beans rinsed and drained
- 8 cups chicken broth
- 1 tablespoon kosher salt
- 1 teaspoon white pepper
- 2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cayenne
- 3 jalapeño peppers deseeded and finely chopped
- 1 1/2 pounds boneless, skinless turkey cut up into 1/2 inch cubes
- 2 tablespoons cornmeal
- 1/2 cup whipping cream
- 1 teaspoon red pepper flakes
- 8 ounces Monterey Jack cheese
- 8 ounces sour cream
- guacamole for serving
- 1 tomato chopped, for serving
In a large dutch oven, heat olive oil until almost smoking.
Add the onions to the dutch oven and sauté for 5 minutes.
Add garlic to the pot and cook until onions are translucent.
Add beans, broth, salt, pepper, cumin, oregano, cayenne and 2 of the chopped jalapeño peppers. Bring mixture to a boil. Once mixture reaches a boil, lower the heat and simmer for about 45 minutes, or until beans are tender. If the liquid gets low in the beans (drops below the beans) add another cup of broth. Continue to check beans to make sure they have enough liquid. The beans should always be covered with at least 1/4 inch of liquid.
Once beans are tender, in a measuring cup or small bowl, add some of the hot liquid from the beans. Mix cornmeal into the liquid and add it back to the white bean mixture. Add turkey and cook for another 15 minutes on low to medium heat. Stir in the whipping cream.
Serve chili in a bowl and top with cheese, sour cream, and remaining jalapeños. Garnish with guacamole and tomatoes.