I made this for dinner on Thursday night. I had picked up the peppers because they were on sale. I was going to make a chimichuri sauce for our steak dinner this weekend. But I got greedy & needed a change of pace from the pasta. No chimichuri for Blondie. But, there was leftover chili. Not that I wanted to share.
This is not your mom’s spicy tomato-y chili. There are not so many beans in here that you will be suffering, just enough to give it some body. The heat is not a slow cooked one, but a bright, fresh, tangy heat.
There is coriander in this recipe which lends a bright, lemony flavor to the chili. Don’t leave it out, it really makes the peppers sing. Fresh cilantro is also key – if you don’t have any, just leave it out. The dried stuff doesn’t work here. You can swap the turkey for shredded chicken, but don’t use ground chicken. It just isn’t moist enough.
White Turkey Chili
- 1 pound ground turkey browned
- 2 TBSP olive oil
- 2 serrano peppers seeded & chopped
- 2 jalapeno peppers seeded & chopped
- 1 anaheim pepper seeded & chopped
- 1 medium onion diced
- 3 cloves of garlic peeled & chopped
- 1 tsp coriander
- ½ tsp cumin
- ¼ tsp cayenne pepper
- 4 cups gluten free chicken or vegetable stock
- 1 can navy beans or other white beans, drained
- ¼ cup chopped cilantro
- 2 TBSP lime juice
- salt & pepper to taste
- Saute the peppers and onion in the olive oil in a large stock pot over medium heat. Cook until the onions become translucent.
- Add the garlic, coriander, cumin and cayenne and cook until fragrant (about 1 minute).
- Add chicken stock and beans. Cook for about 30 minutes.
- Add cooked turkey & half the cilantro. Cook for about 5 minutes more (the meat should be heated through).
- Add half the cilantro and lime juice. Cook for about 1 more minute.
- If you like a smoother chili, blend with an immersion belnder for about 30 seconds, or place half the chili into a blender.
- Garnish with remaining cilantro and sour cream (or greek yogurt).
Recipe courtesy: Mary Fran Wiley