White Turkey Chili
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.
Servings: 4
Ingredients
- 1 pound ground turkey browned
- 2 tablespoon 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 teaspoon coriander
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- 4 cups gluten free chicken or vegetable stock
- 1 can navy beans or other white beans, drained
- ¼ cup chopped cilantro
- 2 tablespoon lime juice
- salt & pepper to taste
Instructions
- 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).
Notes
This easy chili comes together in about 30 minutes with minimal effort. It is spicy and light enough for a summer dinner. This is so easy, it almost makes itself. It also freezes well and keeps for a few days in the fridge. It is pretty low calorie, and fairly light. If you want a vegetarian version, use 2 cans of beans, omit the chili and use vegetable stock.