Recipe by kolibri
Try this white chilli for a little change.
Top Review by Laura2of7
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.
- 14.79 ml olive oil
- 1 small onion
- 1 jalapeno, leave seeds for more heat
- 2 garlic cloves
- 4.92 ml dried oregano
- 4.92 ml ground cumin
- 226.79 g ground turkey
- 177.44 ml water
- 425.24 g can cannellini beans, drained and rinsed
- kosher salt
- black pepper
Directions See How It's Made
- 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.