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White Chili

2lbs ground turkey or chicken

1 tablespoon canola or grape seed oil

1 onion, chopped

4-6 cloves garlic, minced

2 fresh poblano peppers seeded and chopped*

2 fresh jalapeno peppers seeded and chopped*

(note you can also use sweet peppers if you prefer, the key is removing the seeds to keep it from being so hot)

1 quart (4cups) chicken stock or broth

1 tablespoon cumin

1 tsp ground coriander

1 tsp ancho chili powder

2 cans white beans, rinsed and drained

salt and pepper to taste

2 tablespoons fresh lime juice

½ - 1cup fresh cilantro  

Garnish – scallions, cheese, sour cream  

 

In a blender or food processor, blend I can of the beans and a cup of the chicken stock. Set aside, along with the remaining beans and stock.   Add the oil to the chili pot and over medium heat add onion, and peppers. Saute till they are soft, 3-4 minutes. Add the garlic, stir and cook for a minute, add the cumin, coriander and chili powder and cook to toast the spices, about a minute. Add the meat and brown.  Add remaining ingredients(except cilantro, add this just before serving) and simmer for 45 minutes. Add cilantro and serve with your favorite garnish!   ** you can impart additional flavor by roasting the peppers! If you choose to do this, simply set your oven to broil, place peppers, onions and and garlic on a sheet pan (line it with foil for quich clean up) toss the veggies with a tablespoon of oil. Add salt and roast till skins are charred. You will want to watch these and flip them to get good char on all sides, about 15-20 minutes. Let them rest and remove skins and seeds…