,
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
*
Stove Method:
*
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.
Enjoy!
Lindy
