I make this many times in the winter.
And it’s good in the summer too.
(Not too many recipes can lay claim to that.)
It’s great on nachos, it’s great in a bowl, it’s great straight covered in Monterey Jack with lots of cilantro sprinkled about.
On Tuesday, I pulled a container filled with chili from the freezer. By Thursday, it was thawed. We heated it on the stove and served it with delicious cheese quesadillas slathered with homemade salsa. Anne had the great recommendation to use ground chicken. You could try that too.
Helen Jane’s White Bean Turkey Chili Recipe
1 lb dry Northern beans
1 large or two medium chopped up onions
4 minced garlic cloves
1 lb ground turkey
4 cans of chicken broth
2 bay leaves
1 thick tablespoon cumin
1 thick tablespoon coriander
2 thick tablespoons oregano
1/4 tsp cayenne
1 can chopped jalepeno peppers (I prefer to buy ’em whole and chop my own but I’m sure you can buy the diced kind and it’s just as good)
1 cup shredded Monterey Jack cheese
salt and pepper
chopped green onions
1 cup Monterey Jack cheese, shredded.
The night before:
Dump the beans into a big bowl and cover the beans with water–maybe two or three inches over the top of the beans.
Take out your crock pot and put on the counter.
Chop the onions.
Mince the garlic.
Heat 2 tablespoons of oil in a pan over medium high and add the onions and dried oregano. Stir and saute for about 4 minutes.
Add the turkey. Brown turkey for about oh, 6 or 7 minutes–you know–until it’s brown. Add garlic and saute for a minute more.
Place mixture into a bowl, bring to room temperature and put into fridge for the night.
Cuddle up with your bad self and some trashy movie and think lewd thoughts about Mark Ruffalo.
Before you leave for work:
Plug in the slow cooker and push the 8-10 hour button
(whichever one you have, my slow cooker runs hot so I always choose the 10 hour button)
Drain the beans and put into the crockpot. Open the chicken stock and pour in.
Add cumin, coriander, cayenne and bay leaves.
Add the jalapeno peppers.
Add the bowl of turkey/onion/garlic/oregano mixture from last night.
Cover the slow cooker and let it do its thing while you’re at work.
When you come home, stir up the chili, taste and add any extra hot sauce, salt or flavorings you might think it needs. Remove the bay leaves while you’re at it.
Now chop up all your Garnishments and put those on the table.
Stir 1 cup of the shredded Monterey Jack cheese into the chili just before serving and voila!
It’s good, it’s good for you (also, with reduced fat cheese, okay for South Beach Diet Phase 1), it cooks while I’m at work, James likes it and did I mention it’s an excellent cheese vehicle?
Also, good to package up and freeze for many delicious frozen dinners like the one we had tonight.