iceman
05-06-2008, 04:20 PM
White Bean / Smoked Turkey Chili
2 Tbs. Olive Oil
1 Large yellow onion diced
Salt and Pepper to taste
2 tsp. toasted ground cumin
5 cloves garlic, minced
1 jalapeno seeded and minced
1 pound Anaheim chilies, roasted, peeled and diced, or 3 cans (7 oz) whole fire-roasted Anaheim chilies, diced.
4 to 4 ½ cups low sodium chicken broth, warmed
1 pound diced smoke cooked turkey meat
3 cans (15 oz) cannellini beans or white beans, drained and rinsed
2 Tbs. minced fresh oregano
1/3 cup minced fresh cilantro
¼ cup cornmeal
Shredded jack cheese, sour cream and lime wedges for serving
In a large pan over medium heat, warm oil. Add onion, salt and pepper, cook, stirring occasionally until softened, 5-7 minutes. Add cumin, garlic and jalapeno, cook, stirring 30 seconds. Stir in chilies and 3 ½ cups broth; transfer to slow cooker. Stir in turkey, beans, oregano and cilantro. Put cornmeal in small bowl and whisk in ½ cup broth. Stir into turkey mixture. Cover and cook on high 3 hours. Thin with more broth if needed. Ladle into warmed bowls. Serve with cheese, sour cream and lime wedges.
Serves 6 - 8
2 Tbs. Olive Oil
1 Large yellow onion diced
Salt and Pepper to taste
2 tsp. toasted ground cumin
5 cloves garlic, minced
1 jalapeno seeded and minced
1 pound Anaheim chilies, roasted, peeled and diced, or 3 cans (7 oz) whole fire-roasted Anaheim chilies, diced.
4 to 4 ½ cups low sodium chicken broth, warmed
1 pound diced smoke cooked turkey meat
3 cans (15 oz) cannellini beans or white beans, drained and rinsed
2 Tbs. minced fresh oregano
1/3 cup minced fresh cilantro
¼ cup cornmeal
Shredded jack cheese, sour cream and lime wedges for serving
In a large pan over medium heat, warm oil. Add onion, salt and pepper, cook, stirring occasionally until softened, 5-7 minutes. Add cumin, garlic and jalapeno, cook, stirring 30 seconds. Stir in chilies and 3 ½ cups broth; transfer to slow cooker. Stir in turkey, beans, oregano and cilantro. Put cornmeal in small bowl and whisk in ½ cup broth. Stir into turkey mixture. Cover and cook on high 3 hours. Thin with more broth if needed. Ladle into warmed bowls. Serve with cheese, sour cream and lime wedges.
Serves 6 - 8