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

 

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