Turkey White Bean Chili

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Turkey White Bean Chili

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*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

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Add Just before Serving:

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*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

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**Garnish with Sour Cream, Avocado, Lime Wedge and Cilantro as desired

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Stove Method:

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Add to the Stock Pot on medium-low heat the olive oil, chopped onions and all chopped peppers, sauté for 2-3 minutes.

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Then add: Minced garlic, garlic powder, cumin, cayenne pepper, black pepper or white pepper and dried oregano, sauté another minute.

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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.

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Crock Pot Method:

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*Crock Pot Liner for easy clean-up

*2 tablespoons Extra light Olive Oil

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Add to the oil, onions and all chopped peppers. Cook on high in the crock pot for 20 minutes.

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Then add: Minced garlic, garlic powder, cumin, cayenne pepper, black pepper or white pepper and dried Oregano.

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Stir together and add the turkey, green chilies and chicken stock and turn the crock pot on low for 2 to 4 hours.

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Then add the beans and let warm about 10 minutes then add the cream and cheese. Stir until combine. Serve and add **garnish.

 

Enjoy!

Lindy

 

Creamy Broccoli Cheese Soup

Creamy Broccoli Cheese Soup

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*6 cups Broccoli Pieces or 2 bunches cut and florets broken into bite sizes pieces

*3 tablespoons Extra Light Olive Oil

*1/3 cup Butter

*1 medium Onion, diced small

*3 Cloves Garlic, minced or pressed

*1/4 teaspoon Garlic Powder

*1/4 teaspoon Onion Powder

*1/4 teaspoon White Pepper or to taste (Use Black Pepper if using Sharp Cheddar Cheese)

*1/2 cup All-purpose Flour

*3 cups Milk, 2 percent

*1 (12 ounce) can Evaporated Milk

*2 cups Chicken Stock

*2     1/2 cups Freshly Grated White Sharp Cheddar Cheese or Sharp Cheddar Cheese

*1/2 cup Parmesan Cheese

*Sea Salt, to taste

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Blanch the Broccoli. In a stock pot filled 3/4 full of water, bring the water to a boil on medium- high heat and add the broccoli prices and blanch for 6 minutes. Remove broccoli with a spider and plunge into ice cold water bath. When cooled drain and set aside.

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Sauté in olive oil the diced onions, on medium heat for 3 minutes, add the garlic and sauté 1 more minute. Then add Flour and turn off heat stir until combined (Rue) and slowly add the 2 cups of milk. Add the evaporated milk and chicken stock, stir until sauce thickens.

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Add the broccoli and simmer until broccoli is desired tenderness. Now mix in the white cheddar cheese and Parmesan cheese slowly, stir sauce until smooth and creamy.

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I like to ladle or carefully pour the soup into a crock pot to keep warm until ready to serve.

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Serve in bread bowls if desired, I purchased the pumpkin bread bowls (Lee’s Marketplace) but you can make our bread bowl recipe.

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See Bread Bowl Recipe

Enjoy!

Lindy