This white turkey chili is yummy and easy to put together. I don't like lots of spice in my food, so I disembowel the jalapenos before mincing them, but you could leave in the ribs and seeds for more heat. Makes enough for ~4 servings.
2 tablespoons olive oil
1 large onion, chopped
1 large-ish jalapeno or two small ones, minced (I remove the ribs and seeds, cuz I'm a spice baby)
4 garlic cloves, minced
2 tsp dried oregano
1 tsp ground cumin
1/2 lb ground turkey (93% fat-free)
2 cans cannellini beans (15.5 oz), drained and rinsed
In a medium saucepan, heat oil over medium heat.
Add onion, jalapeno, garlic, oregano and cumin to the saucepan.
Cook, stirring occasionally, till vegetables begin to soften (3-4 minutes)
Add turkey and cook, breaking up with a spoon, until no longer pink (a few minutes)
While the turkey is cooking, add 1 1/2 cups of water and the beans to a large pot.
Bring the water to a boil, while mashing some of the beans against the side of the pot to release starch.
Once the turkey mix is ready (no longer pink), add that to the pot with the beans and water. Reduce heat to medium and simmer until thickened, 5-10 minutes.
Add salt and pepper as desired (note: I almost never add salt/pepper, the chili is flavorful enough on its own I find). Eat with crusty bread.
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3 comments:
Yay, this is totally makeable in my impoverished kitchen. I even have some of that ground turkey in my freezer.
Yum. This looks delish. Although I would absolutely keep every single jalepeno seed.
Duh! Maryam and I will have to make a batch of the non-seedless variety.
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