If you’ve got leftover bird to use up or you just need a good chili recipe, you’ve got to try this White Turkey Chili. After his first bite, Husband exclaimed, “Now that’s a reason to get a turkey!” ‘Nuf said.
The recipe calls for fresh jalapeno and fresh or roasted Anaheim chilies. Since I didn’t have those ingredients and didn’t feel like going to the store, I substituted one 12-oz. jar of Salsa Verde which had tomatillos, green chilies, onion and jalapenos in it. I also used 2 teaspoons dried oregano instead of the fresh oregano. If you don’t have turkey, cooked chicken would work just as well.
I cooked the chili in a pot on the stove for 20-30 minutes instead of in a crockpot. If you use the stovetop method, be sure to stir the chili every few minutes after adding the cornmeal/broth mixture so the chili thickens properly and doesn’t get lumpy. Serve with a big dollop of sour cream your favorite chili fixins’. Enjoy!
White Turkey Chili
-recipe from Williams-Sonoma kitchen
Made with chunks of cooked turkey, this hearty chili is a wonderful way to use up leftovers from the Thanksgiving feast. Fresh-baked corn bread is the perfect accompaniment. Serves 6 to 8.
2 Tbs. olive oil
1 large yellow onion, diced
Salt and freshly ground pepper, to taste
2 tsp. toasted ground cumin
5 garlic cloves, minced
1 jalapeño, seeded and minced
1 lb. Anaheim chilies, roasted, peeled and diced, or 3 cans (each 7 oz.) whole fire-roasted Anaheim chilies, diced
4 to 4 1/2 cups low-sodium chicken broth, warmed
1 lb. diced cooked turkey
3 cans (each 15 oz.) cannellini beans, drained and rinsed, or 4 1/2 cups cooked white beans, drained
2 Tbs. minced fresh oregano
1/3 cup minced fresh cilantro
1/4 cup cornmeal
Shredded jack cheese, sour cream and lime wedges for serving
In a large sauté pan over medium heat, warm the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the cumin, garlic and jalapeño and cook, stirring, for 30 seconds. Stir in the chilies and 3 1/2 cups of the broth, then transfer to a slow cooker. Stir in the turkey, beans, oregano and cilantro.
Put the cornmeal in a small bowl and slowly whisk in 1/2 cup of the broth. Stir the cornmeal mixture into the turkey mixture. Cover and cook on high for 3 hours according to the manufacturer’s instructions. Thin the chili with more broth if needed.
Ladle the chili into warmed bowls. Serve with cheese, sour cream and lime wedges.