Tuesday, December 7, 2010

White Turkey Chili

Odds are you don't have any turkey left over to make this, but be sure to bookmark and use for Christmas or next year.  This was fantastic!

1/2 lb white beans, soaked overnight in water, drained 
3 cups turkey stock 
1 cloves garlic, minced 
1 medium onions, chopped (divided) 
1 Tbsp olive oil 
1 jalapeƱo or serrano pepper, stem and most seeds removed, chopped (optional) 
1 teaspoon ground cumin 
1 teaspoon dried oregano 
Pinch of ground cloves 
1/4 tsp cayenne pepper 
2 4-ounce cans chopped green chilies 
2 cups diced cooked turkey 

    Salt to taste (about 1/2 teaspoon to 1 teaspoon)
    1 1/2 cups grated Monterey Jack cheese 
    1/3 cup (loose) chopped cilantro 
    1/4 cup chopped green onions 
    1 avocado, pitted, peeled, and chopped (or guacamole) 
    Chopped tomatoes or salsa 
    Corn tortilla chips and/or fresh warmed flour tortillas

    Combine beans, turkey stock, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 1 to 3 hours or more. (Depending on the type of white beans you are using. Cannelli beans are tender and tend to cook rather quickly. Navy beans take longer.) Add additional water (or watered-down stock), if necessary.
      Heat olive oil in a skillet on medium heat, cook chopped jalapeno (if using) and remaining onions in oil until tender. Add green chilies and seasonings and mix thoroughly. Add to bean mixture. Add turkey and salt to taste, and simmer for 10 minutes or more (up to an hour) until the beans are thoroughly soft and the stew has thickened.

      Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped green onions, and/or avocados. Serve with fresh warmed flour tortillas or tortilla chips.
      Serves 4 to 5.

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