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| award winning
chili recipe |
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White Bean Turkey Chili |
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ingredients: |
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2 whole chipotle chilies in adobo sauce
1 cup water |
2 pounds fresh tomatillos (boil, drain, puree) |
11/2 teaspoon dried Italian season
8 cloves garlic
2 Tablespoon ground cumin
1 bay leaf |
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2 pounds of pulled turkey cutlets(roasted at 350 degree for 45
min with olive oil and salt & pepper) |
3 Tablespoon vegetable oil
4 cans of chicken broth
1 green pepper
2 large onions, chopped |
1 Tablespoon cornmeal
2 teaspoons salt
1/2 cup chopped fresh cilantro, plus topping |
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2- 4oz cans mild green chilies, drained and chopped (add this to
the tomatillos) |
2-15 oz can white beans, rinsed and drained |
sour cream for topping
pepper jack cheese for topping |
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preparation: |
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Puree chipotle chilies with the water and reserve the puree.
In a large heavy kettle cook the onions and 5 of the garlic
cloves, in the oil over moderate heat, stirring, until the
onions are softened, add the cumin, and cook the mixture,
stirring, for 30 seconds. Add the roasted, pulled turkey
and cook mixture until the turkey is heated through. Add
the reserved chipotle puree, the reserved tomatillo puree, the
broth, bay leaf, oregano, and the salt, simmer the mixture for 1
hour. Stir in bell pepper, the canned green chilies, and
the cornmeal, 1 can broth and remaining 3 garlic cloves
(grated). 1 can broth, simmer the chili for 15 minutes, or until
the beans are heated through, and discard the bay leaf.
The chili may be frozen or made 3 days in advance, cooled,
uncovered, and kept covered and chilled. Serve the chili
with sour cream, pepper jack cheese, fresh tortilla strips, and
cilantro. |
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