Saturday, January 31, 2009

White Turkey Chili

White Turkey Chili

I found this recipe in an issue of the Williams Sonoma catalogue. What a great idea to have great recipes scattered throughout a catalogue, to keep people looking through the products and give great examples of how to use them. Of course most of their products are usually too expensive for me to buy I do look forward to picking up some great ideas for recipes! This is a great way to use up leftover turkey or a good reason to go out and get some turkey just for this chili. One large thigh or a breast would certainly give you enough meat. The dark meat brings a richness to the chili but if you are looking for a leaner alternative, breast meat would work, just be sure not to overcook it! Pork would also be a nice substitute either pork butt or maybe pork shoulder. If you would rather stay away from any meat at all as long as you had a good vegetable broth you could just leave the meat out all together and possible add some butternut squash. This was used to showcase their slow cooker, but each time I have made it I have simmered it on the stove for 1 1/2 hours or so, until everything is thoroughly cooked and the flavors have had a chance to meld. Just like most stews and chilies, this does improve overnight so it can easily be made in advance. Since I had made very few changes to this recipe I have taken it directly from their website. If you have a chance or are in need of some inspiration check out their collection of recipes. I am always inspired by something I find on there!

White Turkey Chili (from Williams Sonoma catalogue recipes)

2 Tbs. olive oil
1 large yellow onion, diced
Salt and freshly ground pepper, to taste
2 tsp. toasted ground cumin
5 garlic cloves, minced
1 jalapeño, seeded and minced
1 lb. Anaheim chilies, roasted, peeled and diced, or 3 cans (each 7 oz.) whole fire-roasted Anaheim chilies, diced
4 to 4 1/2 cups low-sodium chicken broth, warmed
1 lb. diced cooked turkey
3 cans (each 15 oz.) cannellini beans, drained and rinsed, or 4 1/2 cups cooked white beans, drained
2 Tbs. minced fresh oregano*
1/3 cup minced fresh cilantro
1/4 cup cornmeal **
Shredded jack cheese, sour cream and lime wedges for serving

In a large sauté pan over medium heat, warm the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the cumin, garlic and jalapeño and cook, stirring, for 30 seconds. Stir in the chilies and 3 1/2 cups of the broth, then transfer to a slow cooker. Stir in the turkey, beans, oregano and cilantro. Put the cornmeal in a small bowl and slowly whisk in 1/2 cup of the broth. Stir the cornmeal mixture into the turkey mixture. Cover and cook on high for 3 hours according to the manufacturer's instructions. Thin the chili with more broth if needed. Ladle the chili into warmed bowls. Serve with cheese, sour cream and lime wedges. Serves 6 to 8.
Williams-Sonoma Kitchen.

*I found 1 TBS dried oregano substitutes nicely for the fresh
**if you happen to have masa I substituted 1/3 cup of masa for cornmeal and it gave it a wonderful corn flavor
*** This can be made quickly using many of the canned items mentioned above and it's a great quick dinner, or if you have the time, roast the fresh chilies, cook some beans and use a rich homemade broth and it transforms it into a dish fit for a dinner party! You will be rewarded with great results. Be careful when using fresh chilies, since you aren't guaranteed of the spiciness, the last batch I made the Anaheim chilies which can be VERY mild were quite spicy!

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