Chili Blanco

This recipe for white chili is definitely a keeper! I was a bit concerned with the amount of peppers going in that it would be too spicy for me, but it was not. You never can tell how spicy your peppers will be so if you are concerned about heat I would dial back the peppers or sub in less spicy peppers. I am fortunate enough to have authentic green Chile in our freezer straight from Hatch, NM so that definitely adds extra flavor to this dish!

I also put less meat than the original recipe called for and added an extra can of beans in its place. In addition, I also replaced canned hominy with corn in this dish. We don't particularly care for hominy so when a recipe calls for it, I sub in either potatoes or corn. The sweet, crunchy kernels were an excellent addition in my mind.

So here is how I made it...

Chili Blanco       

Serves 10

Chili Blanco

ingredients

• 1 Tbsp Canola oil
• 11 oz ground turkey
• 2 onions, diced
• 6 cloves garlic, minced
• 5 1/4 cups low sodium chicken broth
• 3 15-oz cans Cannellini beans, rinsed & drained
• 12 oz bag frozen corn
• 4 green chiles, roasted, peeled, seeded & chopped (or 2  4-oz cans diced green chiles)
• 1 large jalapeno, seeded & minced
• 1 medium poblano, seeded & diced
• 1 lime juiced
• 2 Tbsp ground cumin
• Handful of cilantro leaves roughly torn

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Heat a dutch oven over medium heat. Once pot is hot, add the oil and the turkey, onions & garlic. Season with some S&P and cook until turkey is browned and cooked through. Drain off fat.

2. Add the broth, beans, peppers, lime juice, cumin, salt and pepper to taste. Bring to a boil, reduce heat and cover. Simmer for 40 minutes, stirring occasionally. During the last 10 minutes of cooking add the frozen corn.

3. Remove from heat and stir in the cilantro.

Serve with warm tortillas/cornbread on the side. We also added some diced avocado and I stirred in a dollop of sour cream in mine.

Enjoy!

This recipe was adapted from BHG Soups & Stews