White Turkey Chili
- 1 lb. boneless, skinless turkey, cut into 1-inch pieces
- 1/3 cup flour
- 1/3 cup olive oil
- 1 medium onion, diced
- 1 jalapeño, minced
- 2 cloves garlic, crushed
- 2 tablespoons chili powder
- 2 teaspoon ground cumin
- 2 (4 ounce) cans chopped green chiles
- 4 cups turkey or vegetable broth, divided
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 2 (15-ounce) cans Great Northern or cannellini beans, drained and rinsed
- 3 tablespoons flour, optional
- Crushed tortilla chips
- Chopped cilantro
This recipe from Ray Lampe, Dr. BBQ, has just the right spice to make any day nice.
In a Dutch oven over medium heat, warm the oil.
Season the turkey with salt and pepper. Then toss it with the flour to coat.
Add the turkey to the Dutch oven and cook, stirring occasionally for 8-10 minutes until golden brown.
Add the onion, jalapeno, garlic, chili powder and cumin. Cook, stirring occasionally for about 4 minutes until the onion is opaque.
Add 3 cups turkey or vegetable broth, salt, and cayenne. Mix well and bring to a simmer.
Add the beans and mix. Cover and cook, stirring occasionally for 30 minutes adding some of the remaining broth if needed.
If the chili needs thickening, whisk the flour with ½ cup of any remaining broth or water and add to the pot. Mix well. Cook for another 15 minutes.
Serve garnished with a topping of tortilla chips and cilantro.