Try White Turkey Chili if you are looking for a hearty and healthy chili alternative. Even without the tomato base, it is loaded with flavor! Salsa verde gives it its green color and kick, along with the other vegetables and lots of ground turkey. I added some some ground pork for extra flavor. You can easily up the heat factor in several ways. Use a hot salsa instead of medium heat, and keep the seeds in the jalapeno. And, of course, you can throw in some extra cayenne pepper to taste. Make a big batch, and freeze half for those winter nights ahead.
White Chili with Turkey, Beans and Jalapenos
- ¼ cup canola oil
- 1 extra large giant white onion chopped plus 1 cup chopped for garnish
- 6 cloves garlic chopped
- 3 pounds of 93% lean ground turkey
- 1 pound of ground pork sausage
- 3 seeded jalapeno
- 1 tablespoon cumin
- 2 tablespoons chili powder
- salt & pepper to taste
- 1 bay leaf
- 1 bunch cilantro
- 32 ounces of chicken stock
- 3 16 ounce jars of salsa verde medium heat
- 1 40 ounce can of great northern beans rained and rinsed
- 2 packages of frozen corn 16 ounces each
- 4 stalks celery diced
- In an large enamel pot on the stove, saute onion and garlic in oil until translucent. Add pork to pot, breaking in small clumps. Cook until pink is gone. Add crumbled ground turkey and cook until opaque. Breaking up any clumps with a wooden spoon. Add salt, pepper, jalapeno, cumin, chili powder and bay leaf and mix to incorporate.
- Stir in salsa, chicken stock, and cilantro. Bring to a simmer. Add beans, celery and corn and continue cooking over a medium low heat for 30-45 until the liquid slightly reduces and the chili thickens.
- Garnish with chopped white onion, shredded queso cheese, fresh sliced jalapeno, and fresh chopped cilantro.