White Turkey Chili

By kmad

Ingredients

• 2 Tbs. olive oil
• 1 large yellow onion, diced
• Salt and freshly ground pepper, to taste
• 2 tsp. toasted ground cumin
• 5 garlic cloves, minced
• 1 jalapeño, seeded and minced
• 1 lb. Anaheim chilies, roasted, peeled and diced,
• or 3 cans (each 7 oz.) whole fire-roasted
• Anaheim chilies, diced
• 4 to 4 1/2 cups low-sodium chicken broth,
• warmed
• 1 lb. diced cooked turkey
• 3 cans (each 15 oz.) cannellini beans, drained
• and rinsed, or 4 1/2 cups cooked white beans,
• drained
• 2 Tbs. minced fresh oregano
• 1/3 cup minced fresh cilantro
• 1/4 cup cornmeal
• Shredded jack cheese, sour cream and lime
• wedges for serving

Details

Servings 6
Adapted from williams-sonoma.com

Preparation

Step 1

In a large sauté pan over medium heat, warm the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the cumin, garlic and jalapeño and cook, stirring, for 30 seconds. Stir in the chilies and 3 1/2 cups of the broth, then transfer to a slow cooker. Stir in the turkey, beans, oregano and cilantro.

Put the cornmeal in a small bowl and slowly whisk in 1/2 cup of the broth. Stir the cornmeal mixture into the turkey mixture. Cover and cook on high for 3 hours according to the manufacturer's instructions. Thin the chili with more broth if needed.

Ladle the chili into warmed bowls. Serve with cheese, sour cream and lime wedges.