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Recipe Monday: Turkey and White Bean Chili

November 19, 2012

I am not a fan of soups, stews, or chili. I don’t know why, but they never feel like meals to me. It’s a rare thing when I make one for supper. On the other hand, the husband-thing loves soups, stews, and chili. XD It can be a real pain in the ass. He really likes chili, but usually, the brick red chili he prefers is just too spicy or acidic for my tastes. So, I developed this turkey and white bean chili that’s so light, so lovely, that it’s just a perfect mean with some tortilla chips or a good hunk of buttered, crusty bread.

1lb ground turkey
1 green pepper, diced
1 medium yellow onion, diced
2 gloves garlic, grated
1/4C cilantro stems, finely chopped
1 8oz bottle salsa verde
32oz chicken stock
1 15oz tins of white beans, drained and rinsed
1 lime, juiced
1/2tsp cinnamon
1/4tsp garlic powder
2tsp salt
1tsp pepper
1tsp cumin
pinch of red pepper flake
pinch of oregano

In a 4-5 quart pot, add a splash of oil and the turkey. Add 1tsp salt, 1/2 tsp pepper, and brown over medium-high heat. Brown it, which means that the pieces of meat should have a beautiful brown crust, not merely be gray. 🙂 This is where a lot of awesome flavor is developed. Once the meat is browned, turn the heat down to medium and add your green pepper, onion, grated garlic, and cilantro stems. Cook those with the meat until soft. Add the whole 8oz bottle of salsa verde, and use a bit of the chicken stock to swish everything out of the bottle. Don’t waste a bit!

Cook for a couple of minutes, and then add the chicken stock, beans, lime juice, and spices. Taste for seasoning and adjust how you’d like, and then simmer for half an hour to an hour, depending on how thick you’d like your chili. Make final seasoning adjustments (I usually add a splash of heavy cream at this point), and then serve with scallions, chopped cilantro, sour cream, and cheese! It’s an awesome, quick supper that tastes delicious.

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