White Turkey Chili

Recipe Highlight of the week – This is a almost weekly make in our house! It is delicious!

It is very easy – you brown the meat with the garlic and onion – add salt and pepper on this step, Turkey can be tricky because it can be bland, but cook it until the liquid re-absorbs:

Dump everything else in (other than the sour cream) – Tip on the Chicken Broth – I use Better than bouillon- This is great for not having to keep stock on hand and for it to last longer. Makes a delicious taste too!

And let it tighten up – stiring occasionally but you don’t have to babysit it. Which is nice for a Mom of 2  – I can start this and walk away and just pop in on it here and there to stir!

Here it is in all its glory – just smelling so delicious and almost ready to eat!

Add the sour cream (turn off your heat first)

And Serve! I am telling you, this is soooo delicious! I serve it with cornbread. I am weird and only like the white cornbread mix. I like making them in muffin tins so that you can have fun little muffins you can use to scoop in your chili 🙂

Recipe:

White Turkey Chili

Ingredients:

-1 pound ground Turkey *

-4 tsp onion Powder (you can use 1/4 onion)

-2 cloves Garlic (you can use garlic powder

-2 tsp Cumin

-1 tbsp Mexican Oregano

-1/2 tsp cayenne (optional)

-7oz can Green chilis *

-4 Cups Chicken Broth *

-1 can Northern White Beans (drained and rinsed)

-1/2 cup Sour Cream

Directions:

1. Brown Ground Turkey (in a pan big enough to hold all liquid needed for the recipe) and onion – about half way through add garlic.

2. Add all other ingredients to the pan. Cayenne is optional, or if you want a little just use a dash – simmer on low for 45 mins (if you are in a rush – simmer on med for 25-30 mins) until the chili texture goes from a liquid to more of a chili consistency (tighten up quite a bit – see pic above)

3. Remove from heat – stir in 1/2 cup sour cream – serve immediately

*Turkey – you can use shredded chicken in this recipe too

*I use the chicken – better than bouillon and make my own broth

*I always seem to forget to buy chilis – with the Mexican oregano, the flavor of this chili is still really good without the chilis – it just adds more 🙂