White Turkey Chili
 
 
Author:
Ingredients
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 1 small carrot, diced
  • 1 large ear of corn, kernels removed
  • 3 medium poblano peppers, seeds and ribs removed, diced
  • 1 small green bell pepper, diced
  • 2 cloves garlic, grated
  • 1½ heaping tsp ground cumin
  • ¾ heaping tsp ground coriander
  • ½ heaping tsp cayenne pepper
  • 1 heaping tbsp chili powder
  • 1 tsp oregano
  • 1 pound ground white turkey meat
  • 1 15 oz cannellini beans, drained and rinsed
  • 1 15 oz can chick peas, drained and rinsed
  • 5 cups chicken stock, low sodium
  • 2 tbsp barley (optional)
  • ¼ cup chopped cilantro
  • salt & pepper
  • **bread slice and one clove garlic (optional)
Method
  1. Heat olive oil in a large pot over medium heat. Add onions, celery, carrot, peppers and cook, stirring occasionally until soft, roughly 8 minutes. Add the garlic, cumin, coriander, cayenne, oregano and chili powder, stir to mix and cook for one minute.
  2. Slide the mixture to the side of the pot, add the turkey and cook for 2-3 minutes, breaking up the meat into small pieces with the back of the spoon. Cook until no longer pink. Add salt & pepper to taste.
  3. In a blender, puree ½ cup total of both chick peas and cannellini beans with ½ cup of chicken stock. Add puree to the pot with the remainder of the beans. Add chicken stock , corn and half of the chopped cilantro, stir and bring to a boil. At this point, if you decided to use barley, add it to the pot now. Reduce heat and simmer, partially covered for 30 minutes. Add most of the remaining cilantro to the pot and stir. Divide into serving bowls and sprinkle with last remaining chopped cilantro.
  4. Toast bread. Once removed and still hot, gently rub garlic over hot bread.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2008/10/24/white-turkey-chili/