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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 10 |
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I came up with this recipe after eating the White Chicken Chili at Ruby Tuesday's. My wife liked it because it wasn't spicy, and she can only take a little bit of spice. When I cook this, I am aiming to make it just spicy enough for her, and then I add chili sauce for myself. If you like hot, feel free to add more chili peppers, or even a habenero, which would give the chili a nice smokey hot flavor. Also, feel free to change up ingredients with the season: if it is summer, use summer squash, but if it is winter, you might substitute a yam for the squash. The trick is to stick with yellow and orange veggies. This is really good served over brown rice. Ingredients:
1 1/3 lbs ground turkey |
2 tablespoons olive oil |
2 yellow peppers, diced |
1 jalapeno pepper, finely chopped |
1 large onion, diced |
2 garlic cloves, chopped |
2 cups carrots, diced |
2 yellow squash, diced |
8 ounces sliced mushrooms |
1 (14 1/2 ounce) can navy beans, drained and rinsed |
1 (14 1/2 ounce) can great northern beans, drained and rinsed |
1 (14 1/2 ounce) can white kidney beans, drained and rinsed |
1 (14 ounce) can corn niblets |
1 quart chicken broth |
salt |
3 bay leaves |
1 1/2 teaspoons cumin |
1 tablespoon paprika |
1 tablespoon thyme |
Directions:
1. In a dutch oven over medium high heat, saute onion, peppers and garlic with the salt for 5 minutes.
2. Add carrots and squash and saute another 5 minutes.
3. Add ground turkey and brown.
4. Add the beans and corn, turn the heat to high and add the cumin, paprika thyme, bay leaves and pepper and bring to temperature.
5. Add the broth, and, if necessary, extra water and bring to a boil. Cover and simmer for an hour.
6. Taste for seasoning, add to taste and add the mushrooms. Simmer for another 20 minutes uncovered.
7. Simmer uncovered until the chili reaches the desired thickness. Serve.
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