White Chili
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 1 tablespoon olive oil
- 1 small onion
- 1 jalapeno, leave seeds for more heat
- 2 garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1⁄2 lb ground turkey
- 3⁄4 cup water
- 1 (15 ounce) can cannellini beans, drained and rinsed
- kosher salt
- black pepper
directions
- Heat oil over medium heat, add chopped onion, jalopeno, garlic, oregano and cumin. Cook stirring occasionally until onions are translucent.
- Add turkey and cook until it's no longer pink. Add beans and water, bring to boil. Mash some of the beans with a fork to get a thinker texture. Reduce heat to medium and simmer until thick, maybe 5-10 minutes.
- Season with salt and pepper, and garnish with lime wedges and cilantro, serve with sour cream.
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Reviews
-
I'm giving this 4 stars because I liked the components but didn't love the proportions. I guess I'm a bit of a wimp when it comes to spicy foods because, unlike the previous review, I actually cut all of the spices in half and was glad I did. I also replaced the water with double the amount of low-sodium chicken broth, which increased the flavor without adding more spice. (I did use 1/4 teaspoon of black pepper for my double recipe.)<br/>Season with a little salt after each addition. It seems to be more effective than salting just at the end. My double recipe ended up with an entire teaspoon of salt.<br/>I also replaced half the beans with frozen corn kernels, just because I like my chili with corn, and added the bean liquid as a slight thickening agent.<br/>As posted, it wasn't my ideal turkey chili, but it wasn't bad. And it gave me a great base from which to start, which I really needed.<br/>Thanks, kolibri.
Tweaks
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I'm giving this 4 stars because I liked the components but didn't love the proportions. I guess I'm a bit of a wimp when it comes to spicy foods because, unlike the previous review, I actually cut all of the spices in half and was glad I did. I also replaced the water with double the amount of low-sodium chicken broth, which increased the flavor without adding more spice. (I did use 1/4 teaspoon of black pepper for my double recipe.)<br/>Season with a little salt after each addition. It seems to be more effective than salting just at the end. My double recipe ended up with an entire teaspoon of salt.<br/>I also replaced half the beans with frozen corn kernels, just because I like my chili with corn, and added the bean liquid as a slight thickening agent.<br/>As posted, it wasn't my ideal turkey chili, but it wasn't bad. And it gave me a great base from which to start, which I really needed.<br/>Thanks, kolibri.
RECIPE SUBMITTED BY
After living in England for seven years, we moved to Vancouver Canada end of 2004. Culinaristically the journey couldn't have been much longer - I've discovered the joy of cooking and baking all over here. Recipezaar is giving a brand new way of doing this - and makes husband happy too.