Smoked White Turkey Chili

Tired of Turkey after 3 days, this easy one pot recipe spices and spruces up the flavor. This recipe uses yellow tomatoes that are lower in acid than most tomatoes, and lends a sweetness accompanied by a touch of smoke, savory cilantro and spicy jalapenos. Shoepeg corn plays a supporting role by imparting a little crunch to each bite.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 1  tablespoon olive oil
• 1  bunch green onion, chopped with tops separated
• 1  medium onion, diced
• 1  shallot, finely diced
• 12  hot  pickled jalapeno peppers (nacho sliced style)
• 1 -2  garlic clove, minced
• 32  ounces  diced yellow tomatoes
• 2 (15 ounce) cans cannellini or 2 (15 ounce) cans great northern beans
• 1 (11 ounce) can white shoepeg corn
• 2  tablespoons  prepared cilantro
• 1⁄4 teaspoon white pepper
• 1 1⁄2 teaspoons ground cumin
• 2  cups  smoked turkey breast, in bite size pieces

Directions

1. Place a heavy bottomed saucepan or dutch oven over medium high heat and add olive oil. Add onion, green onion bottoms, shallots and garlic. Saute until soft, stirring often to avoid scorching garlic.
2. Add tomatoes and increase heat to high. Add Jalapenos. Open cans of beans and pour off most of the syrup (do not rinse!). When tomatoes are boiling, add the beans, stir and reduce heat to medium.
3. Open shoepeg corn and add, stir. Add cilantro paste, white pepper and cumin. Simmer for 10 minutes.
4. Add smoked turkey breast and simmer for another 10 minutes. Add green onion tops and serve.
5. If you don't have smoked turkey, 1 teaspoon of liquid smoke may be added as a substitute.