White Turkey Chili

A great chili variation! But don’t take my word for it … Give it a try! This is a quick pantry recipe when you want something healthy & hearty but don’t have a lot of time to cook. If you’re a purest (cooking all the beans from scratch) it’s a tasty recipe worth the effort.

Recipe

1 Tablespoon butter
1 Tablespoon olive oil + more
1 Large yellow onion-chopped
2 Pounds ground lean turkey
3 Cloves garlic-minced
1 Red bell pepper-diced
1 7 ounce can chopped roasted green chilies
1 4 ounce can chopped jalapeño chilies
2 Teaspoons ground cumin
2 Teaspoons Mexican dried oregano
2 15 ounce cans cannelloni beans-rinsed and drained
1 15 ounce can black eyed peas-rinsed and drained
1 15 ounce can pink beans-rinsed and drained
1 15 ounce can Mexican hominy-rinsed and drained
32 Ounces low sodium chicken broth
8 Ounces sour cream
Salt to taste-may not need any
White pepper-optional
Cilantro for garnish or garnish with avocado slices, tortilla chips, sliced radishes, more sour cream-all optional

In a large dutch oven heat 1 T butter and 1 T oil over medium heat. Add the onion and sauté until the onion is limp but not brown. Remove the onion with a slotted spoon and set aside.

Next, add more oil if needed and increase heat to a moderate temperature for browning the turkey. Crumble the turkey into the hot oil and brown slightly. Drain off fat if excessive.

Turn heat to a medium to medium low heat. Add back the onion and add the garlic to the meat. Heat through to allow garlic to mingle.

Add the red pepper and chilies. Stir and bring to a simmer. Add the spices and stir.

Add the beans, hominy and broth. Simmer for 20-30 minutes.

Taste for need of salt. Add white pepper if using.

Turn heat to low and stir in sour cream.

Serve with or without garnish.

Enjoy!