White Turkey Chili by Karen Eagle
This has a Southwest flair that's mighty tasty. There's a bit of heat from the onion, garlic, and jalapeno. The chopped fresh cilantro adds the finishing touch. Serve it with Jalapeno Cheddar Beer Bread (page 259). Make some flavored butter to spread on the bread by combining a stick of softened butter and 3 tablespoons finely chopped jalapeno, cilantro, garlic, and onion.
In a large pot, brown the ground turkey, keeping the meat in small clumps rather than breaking it into fine pieces. Add the onions and garlic, cooking until soft. Add the oregano and cumin and mix well to blend. Then add the tomatoes, beans, and chicken broth. Simmer for about 1 hour.
When ready to serve, set up a garnishing station with a bowl of cheese, a bowl of green onion, a bowl of jalapeno, and a bowl of cilantro. Spoon up the bowls of chili and let everyone garnish to their liking.
Serves 8 to 12
2 pounds ground wild turkey
2 onions, chopped
4 cloves garlic, minced
2 teaspoons oregano
2 teaspoons cumin 2 (10-ounce) cans Ro-Tel Original Diced Tomatoes and Green Chilies
3 (15-ounce) cans cannellini beans
6 cups chicken broth
2–3 cups sharp Cheddar cheese, shredded
1 cup green onion, chopped
1 cup jalapeno, seeded and chopped
1 cup fresh cilantro, chopped
