Everyone loves chili when it’s cold outside. Just one bite can warm you up instantly. But when you think of chili, I bet you think of the dark red/brown chili, right? With ground beef, maybe even some pork, dark red beans, and tomatoes. That’s your typical chili. But chili doesn’t have to be dark! Try this:
White Chili with Ground Turkey
Ingredients are pretty simple. And yes, that is cinnamon you see. I thought it was strange at first too, but it adds a little something to this chili. If you are weary, just start out with a small amount. You can always taste and add more later if you like. What you don’t see is the bag of frozen corn kernels (oops) which is not an ingredient listed in the original recipe.
Start by chopping one onion and mincing three cloves of garlic.
In a large pot, brown 1 1/2 pounds ground turkey with onion and garlic. In the meantime, drain and rinse 1- 2 cans (depending on your preference) of white cannellini beans.
Add 2 cans chopped chiles, cannellini beans, chicken broth*, 1 Tbsp ground cumin, 1 Tbsp dried oregano and 1 tsp cinnamon. Add salt, pepper and cayenne pepper to taste. Stir to combine and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
*The original recipe calls for 5 cups chicken broth. I use 1 carton of chicken broth because I like my chili chunky, not soupy. Again, adjust amount to your preference.
While your turkey mixture simmers, drain and rinse the remaining can of beans. Place in a food processor or blender with 1-2 Tbsp of water and process just until a thick paste forms.
This “paste” will help thicken the chili.
Add 1 bag frozen corn kernels and bean paste to the pot. Stir to blend and return to a slow boil. Reduce heat and and simmer (covered) 15 minutes or until corn is heated through.
Garnish with sour cream, fresh lime juice and chopped fresh cilantro.
A nice warm bowl of yummy goodness. Go ahead, change up your chili!