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White Chili: Something to do with left-over turkey

Nah, you can never have too much turkey left over. But if you did have a ton of turkey left and you're sick of turkey sandwiches, you can make this wonderful white chili with that extra poultry lying around. Plus, you can freeze this chili, too.

In the winter, you sometimes need just a comforting, hot bowl of chili. I love regular, tomato-base meat chili, but this healthy white chili just hits the spot when you need something new.
Prepared in a slow-cooker, distinct spices blend together in a perfect marriage of bold, spicy flavor slightly tamed by the coolness of plain yogurt.
I know, it almost sounds like a wine commercial, but it’s true. Try it.


Slow-cooked White Chili
• 2 15.5-oz cans north white beans, -keep separate- rinsed and drained
• 3 14-oz cans fat-free chicken, vegetable or beef broth
• 3 cloves garlic, roughly chopped
• 1 medium onion, chopped
• 1/2 T dried chile flakes
• 1 T olive oil
• 1 4-oz can chopped green chilies
• 1 t ground cumin
• 1 t dried oregano
• 1/8 t ground cloves
• 1/8 t cayenne pepper
• 1 T white pepper
• 1 T black pepper
• salt (as needed)
• 2-3 cups pieces of cooked chicken or turkey
• 1 1/2 cup frozen white corn
• 3/4 cup plain nonfat yogurt
• sour cream
• shredded Monterey Jack cheese

1. Pour one can beans, broth, chile flakes, green chilies, chicken and corn in a slow cooker on high heat.
2. In a frying pan, sauté the onion about 7 minutes or until soft and translucent. Add to the slow cooker.
3. In a food processor, combine the other can of beans with the rest of the spices (garlic, cumin, oregano, cloves, cayenne pepper, white pepper and black pepper) in a food processor. Add a couple ladles of broth from the slow cooker. Process until it’s a smooth paste and then pour in the slow cooker.
4. Cook on high for about two hours (if you’re in a hurry, it’s not all that necessary to cook that long, but heating all the ingredients together helps with blending all of the flavors).
    ***If you want to freeze it, do it now, before adding the yogurt.
5. Just before serving, pour the yogurt in and stir.
6. Ladle into bowls, top with a dollup of sour cream and/or shredded Monterey Jack Cheese.

Print posted @ Friday, November 28, 2008 11:35 AM

 

 

Copyright © Amelia Jeffirs