White Turkey Chili
This recipe has several ingredients but is worth the effort. Chili is good most anytime, but especially with cornbread and a green salad, or as a side dish to a barbecue. It also freezes and reheats well.
Yield: Makes approximately (18) one-cup servings
- 2 teaspoons olive oil
- 1 medium yellow onion chopped
- 2 teaspoons minced garlic
- 1-1/2 lb. ground turkey
- 2 medium jalapenos chopped
- 3 14 ounce cans diced tomatoes
- 3 7 ounce cans diced green chilies
- 4 tablespoons chili powder
- 3 teaspoons ground cumin
- 1/2 teaspoon celery seed
- 1 teaspoon cayenne pepper
- 3 tablespoons dried cilantro
- 1 tablespoon dried parsley
- 5 15 ounce cans white beans rinsed and drained
- 3 cups chicken broth
- 2 tablespoons Worcestershire sauce
- 2 teaspoons liquid smoke
- 1/8 teaspoon celery salt
- 1 teaspoon white pepper
- 1/4 teaspoon ground nutmeg
- sliced avocado
- grated mozzarella
- fresh cilantro chopped
- Heat oil in 8 quart medium stockpot on medium heat.
- Add onion and garlic; cook until softened, about 5 to 8 minutes, stirring occasionally.
- Add ground turkey and brown; do not drain.
- Add chopped jalapenos, tomatoes and diced green chilies; stir to combine.
- Add chili powder, cumin, celery seed, cayenne pepper, cilantro, and parsley. Stir and simmer 5 to 10 minutes.
- Add white beans and chicken broth, stirring to combine.
- Add Worcestershire sauce, liquid smoke, celery salt, white pepper and nutmeg.
- Bring slowly to a boil, stirring occasionally.
- Cook for about 45 minutes; remove from heat.
- Top each serving with a slice or two of avocado and grated mozzarella cheese.
- Garnish with fresh cilantro.