Turkey, White Bean, and Green Chile Chili
serves 4 to 6
1 onion, chopped
4 cloves garlic, minced
1.25 lbs ground turkey (because that's the only size they sell in the store near my house!)
3 T ground cumin
3 T oregano
1 T chili powder
1 t mustard powder
smidge of cayenne
4 cups chicken stock
5 cups cooked white beans*
1 T pickled jalapenos, minced
14 oz diced green chiles (2 cans)
7oz green salsa (1 can)
1 bunch cilantro, chopped
- In a large frying pan, in a few tablespoons of oil, saute the onion until the edges start to brown. Add the garlic and saute it until it starts to brown.
- Add the ground turkey and break it up into bite-sized pieces as you stir.
- When most of the pink is gone from the turkey, sprinkle the cumin over everything and saute until the cumin is toasty or until the pan is getting dry. Add the stock and warm it up (this makes your slow cooker work more efficiently).
- Add all of this to the slow cooker along with the rest of the spices, green chiles, salsa, pickled jalapeno, half of the cilantro, the lime juice, and the beans.
- Set the slow cooker on high and leave it for 6 to 8 hours. If you're not using a slow cooker, do all of the above steps in a large soup pot and let it simmer for and hour at least.
- Serve topped with the rest of the cilantro, sour cream, grated cheese, and Fritos.