Turkey White Bean Chili
*4 cups cooked chopped Turkey, leftover turkey from Thanksgiving or Christmas Dinners works great
*2 tablespoon Extra Light Olive Oil
*1/2 Large Onion, chopped or minced to taste
*1 Orange Bell Pepper, chopped
*1 Green Bell Pepper, Chopped
*1/2 Red Bell Pepper, Chopped
*1 Jalapeño, chopped (remove seeds for less heat)
*1 (7 ounce) can Roasted Green Chilies
*3 teaspoons Bottled Minced Garlic
*1 teaspoon Granulated Garlic
*2 teaspoons Cumin
*1/8 teaspoon Cayenne Pepper, or to taste
*1 teaspoon Black Pepper or 1/2 teaspoon White Pepper
*1 tablespoon Dried Oregano
Add Just before Serving:
*1 (15.5 ounce) can Cannelloni Beans or any White Beans, drained added 5 minutes before serving
*1 cup Heavy Cream
*2 cups grated Monterey or Pepper Jack Cheese, optional for topping or stir into chili
**Garnish with Sour Cream, Avocado, Lime Wedge and Cilantro as desired
Add to the Stock Pot on medium-low heat the olive oil, chopped onions and all chopped peppers, sauté for 2-3 minutes.
Then add: Minced garlic, garlic powder, cumin, cayenne pepper, black pepper or white pepper and dried oregano, sauté another minute.
Add to the sautéed vegetable mixture: Turkey, green chilies and chicken Stock. Let the soup simmer for 30 minutes then add the beans, cream and cheese. Stir until combine. Serve and add **garnish.
Crock Pot Method:
*Crock Pot Liner for easy clean-up
*2 tablespoons Extra light Olive Oil
Add to the oil, onions and all chopped peppers. Cook on high in the crock pot for 20 minutes.
Then add: Minced garlic, garlic powder, cumin, cayenne pepper, black pepper or white pepper and dried Oregano.
Stir together and add the turkey, green chilies and chicken stock and turn the crock pot on low for 2 to 4 hours.
Then add the beans and let warm about 10 minutes then add the cream and cheese. Stir until combine. Serve and add **garnish.