White Chili with Turkey
Cooked or leftover turkey, white beans, onions, green chiles and favorite Mexican seasonings create a tasty variation on chili. Serve with salsa, sour cream and cilantro, if desired.
1 pound (about 2 1/2 cups) dried navy beans
3 tablespoons olive oil
1 cup finely chopped onion
3 cloves garlic, minced
2 (4-ounce) cans diced green chiles, drained
1 tablespoon ground cumin
1 tablespoon dried oregano leaves
1 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
9 cups chicken broth
4 cups chopped cooked turkey
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 cups shredded Monterey Jack cheese - divided use
- Place beans in large saucepan or bowl. Cover with cold water. Let stand overnight. Rinse and drain beans.
- Heat oil in large saucepan on medium-high heat. Add onion and garlic. Cook and stir 7 minutes, or until onion is tender.
- Stir in chiles, cumin, oregano, cinnamon and red pepper. Cook 3 minutes more.
- Stir in beans and 8 cups of the chicken broth. Bring to boil on medium-high heat. Reduce heat to low. Simmer covered 2 hours, or until beans are tender. (Note: If mixture becomes too dry, add additional chicken broth.)
- Stir in turkey, salt, pepper and 1 1/2 cups of the cheese. Cook until cheese is melted.
- Ladle chili into bowls. Top with remaining cheese.
Makes 8 servings.
Recipe and photograph provided courtesy of Butterball, LLC.