White Turkey Chili

9 09 2012

It’s game day, and a cool breeze is flowing nicely through the house. That’s right kids, it’s football time again, and what better way to kick off the season than with a big bowl of tasty chili! I found this recipe from Ellie Krieger on foodnetwork.com, but made classic This Girl tweaks to make it my own. It’s got a good amount of spice, but not enough to burn your taste buds 🙂

White Turkey Chili

The following serves 3- 4:

  • Tbsp or so olive oil
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • 3 medium hot  peppers, seeded, ribs removed and finely diced (could use poblano, I used hot Italian fryers and left some seeds in)
  • 1 (4 oz) can of diced green chiles
  • Clove or two of garlic, minced
  • 1 heaping tsp ground cumin
  • 1/2 heaping tsp ground coriander
  • 1/4 to 1/2 tsp cayenne pepper, adjust heat to your liking
  • Good sprinkle of paprika
  • Good sprinkle of hot chili powder
  • 1 lb ground turkey
  • 1 (15.5 oz can) beans – could be white or black, strained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • Salt to taste
  • Drizzle of heavy cream
  • Lime zest and juice
  • Grated cheddar cheese

Heat the oil in large pot over moderate heat. Add the onion, celery, peppers, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the green chiles, garlic, cumin, coriander, cayenne, paprika and chili powder and cook, stirring, until fragrant, about 30 seconds.

Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 3 minutes. Salt to taste. Next add the beans, broth and oregano. Cook, partially covered, stirring occasionally, for 35 minutes. Taste and adjust salt and seasonings to taste, such as cayenne and chili powder.

Off heat, stir in a good drizzle of heavy cream and a handful of cheese – stir until mixed well and cheese has melted.

Ladle into individual bowls and top each serving with some more grated cheese and a lime wedge (squeeze juice and mix in).

On a side note, I mention this serves 3-4 because if you’re like me and like a large bowl of chili, this recipe will only serve 3 with no extras 😉




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