White Turkey Chili
Ingredients
- 1/2 pound dry white beans,
- 3 cups turkey stock
- 1 clove garlic
- 1 medium onion
- 1 tablespoon extra virgin olive oil
- 1 jalapeño jalapeño
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Pinch ground cloves
- 1/4 teaspoon cayenne pepper
- 2 (4-ounce) cans green chiles
- 2 cups cooked turkey
- 1/21 teaspoon Salt,
- 1 1/2 cups Monterey Jack cheese
- 1/3 cup cilantro
- 1/4 cup green onions
- 1 avocado avocado
- tomatoes tomatoes
- tortillas flour tortillas
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Instructions
- Combine the soaked and drained beans, turkey stock, and half the onions in a large soup pot and bring to a boil.,Reduce the heat and simmer until the 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.,(Or you can skip the soaking, and cook the beans in the turkey stock with the onions in a pressure cooker. Cook on high pressure for 30 minutes, then let release naturally for 10 minutes.)
- In a large soup pot, combine the beans and the turkey stock, and bring to a boil. Reduce to a simmer.
- Heat olive oil in a skillet over medium heat. Add the chopped jalapeño (if using) and (remaining) onions, and cook until tender. Add the minced garlic and cook a minute more. Add the green chiles and seasonings and mix thoroughly.
- Add the jalapeño onion mixture to the stock and beans.,Add the 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 on the side.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original