Cleveland White Chili

A healthy, yummy, semi-spicy chili using turkey or chicken breast and lots of beans.

• Ready In: 1 hr 25 mins
• Yields: 14 1 cup servings

Ingredients

• 1  tablespoon cumin seed
• 1  tablespoon olive oil
• 3  onions, diced
• 5  garlic cloves, minced
• 1  lb turkey breast, diced (can use chicken)
• 2  tablespoons oregano
• 1  tablespoon ground cumin
• 1  teaspoon chili powder, shite
• 2  teaspoons  ground thyme
• 3  jalapenos, seeded and diced
• 4  cups chicken broth
• 1 (15 ounce) can garbanzo beans, drained and rinsed (d & r)
• 3⁄4 cup water
• 2 (15 ounce) cans great northern beans, d & r
• 1 (15 ounce) can  white hominy, d & r (or white corn)
• 1  tablespoon lime juice

Directions

1. Add oil to stock pot, using medium heat, quickly add cumin seed and cook until lightly smoking and smells good.
2. Add onions and quickly stir all together, lower heat to low. Next add garlic and stir. Cook for 2 minutes and add meat. Raise the heat a little and then add next 4 spices (oregano, cumin, chili and thyme).
3. When meat is cooked, add jalapenos and broth. Cook until boiling.
4. While broth is coming to boil, blend garbanzo beans and water. (I use a hand stick blender. This helps thicken the chili and add unique flavor.) Add mixture to broth.
5. Add all beans, lime juice and stir. Lower heat and cook for an hour.
6. Taste, add salt and/or pepper if needed.
7. Serve with sour cream, shredded cheese, green onions, etc. I think it tastes great by itself!