White Chili

Technically, it takes only about 20 minutes for all the elements of this dish to cook through, but the long simmering time allows the beans to break down, which serves to thicken the chili. This chili is very spicy 🌶️🌶️, so if you can’t handle too much heat, try discarding the white membrane of the jalapeños before dicing. — H. Weal

INGREDIENTS
2 tablespoons olive oil
1 pound ground turkey
1 medium (4 ounces) onion, chopped
1 large (2 ounces) jalapeño, diced
2 tablespoons minced fresh garlic (about 3 large cloves)
4 cups chicken stock
2 cups canned white beans, drained (one 15-oz can will do)
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 cup (4 ounces) shredded Monterey Jack cheese
1 tablespoon (1/2 ounce) chopped fresh cilantro

TOOLS
Large (5-quart) pot
Measuring cups and spoons
Cooking spoon

METHOD
1. Place oil in pot over medium-high heat until hot.
2. Add turkey, onion, jalapeño, and garlic. Sauté, stirring occasionally, until turkey is no longer pink.
3. Add stock, beans, cumin, oregano, and cayenne. Cook until boiling.
4. Reduce heat to medium-low. Simmer until beans are heated through and stock reduces by half – about 45 minutes.
5. Serve garnished with cheese and cilantro.

NOTES & TIPS
• Try serving with a dollop of salsa fresca.

READY IN
1 hour

YIELD
4 servings

READY IN
1 hour

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s