Monday, December 1

Good Eating Monday: White Turkey Chili

It's started. All the Birthday Greetings are starting to roll in from various manufacturers I'm signed up with online--because my Birthday is this month!
Which makes being signed up a pretty good deal!
Proctor & Gamble sent me a selection of downloadable options that I can print, such as recipes or bookmarks. (I'm going for the bookmarks.)
And in the mail today I got a Happy Birthday postcard from Chicken of the Sea that has a$1.00 off coupon for one Chicken of the Sea item. (I'll probably go for the Wild Salmon. I love canned Salmon!)
Sometimes I get special birthday sweepstakes in my email from like Dove or Pillsbury and being a member of Ruby Tuesday's "So Connected" Club means there will be some email freebie.
(Last year it was 2 dessert cupcakes!)

Today's Good Eating Recipe is my White Chili recipe, which you can use with either leftover Turkey or Chicken.
The recipe is pretty basic with lots of room to make adjustments.
It's not a hot chili, unless you want to mince up some jalapeno for it!
To make my chili mildly spicy, I add 2 or 3 tablespoons of chopped Pepperoncini Peppers.
You could also use Pepper Jack cheese for a spicier chili instead of plain Monterey.

White Chili with Turkey or Chicken

Ingredients:
2 to 3 cups chopped leftover Turkey or Chicken 
2 to 3 cans (15.8oz) white beans, any kind, undrained
1 Tablespoon Oregano 
2 teaspoons Cumin
1/2 teaspoons red pepper 
1 can of chopped green chili's, undrained
2 cloves of garlic, minced
1/2 cup chopped white onion
2 cans of chicken broth and water; just enough to cover
1-2 cups either Monterey Jack Cheese or Pepper Jack added 30 minutes before serving.
Other Ingredient Options:
For high heat: Omit red pepper and replace with one or more seeded & minced Jalapenos.
For mild heat:  2 to 3 Tablespoons chopped Pepperoncini Peppers.
2 Tablespoons chopped Cilantro stirred in just before serving.

Directions:
In either a stove top pot or a large slow-cooker: add meat, beans, green chili's, oregano & cumin. In frying pan: saute garlic, onion (along with your Pepperoncini pepper or Jalapeno peppers, if using them). Saute till onion is transparent, then add onions & garlic to meat/bean mix. Add enough broth/water to just cover beans. Then either simmer for 1 hour on stove top or put slow-cooker on high for 2-3 hours. 30 minutes before serving, stir in cheese (and cilantro, if using it.)  Serve with cornbread, garlic bread or crusty bread or rolls. Yum.

**If you like your chili thicker and it seems too soupy, use cornstarch mixed in a measuring cup with a small amount of water to thicken your chili as needed.**
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Eat up, me hearties, yo-ho!

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