Good morning! Tomorrow is Valentine’s Day! Are you doing anything special with your sweetie(s)? We don’t have any big plans but I am making my husband’s favorite soup! He loves this white turkey chili recipe, and I think you will too!
This recipe is so easy to make and is packed with lots of color and flavor. I can’t remember the origin of this recipe but I will share it as I have it written in my cookbook along with a few changes we made. I am using a rotisserie chicken for mine but you can use leftover turkey from the holidays and that is tasty too!
White Turkey Chili Recipe:
1 Tablespoon butter or margarine
1 1/2 cups chopped onions
1/2 cup chopped celery
1 chopped red bell pepper
1 chopped green bell pepper
1 jalapeno pepper sliced (with or without seeds)
2 cloves garlic chopped
3 cups chopped cooked turkey (or you can use a rotisserie chicken chopped into cubes)
3-14 oz cans cannellini beans drained
2-16 oz cans chicken broth
1 cup frozen whole kernel corn (or one can drained corn)
1-4.5 oz chopped green chilies
1 1/2 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup milk (can use 1%)
1/2 cup chopped cilantro
Directions: Melt butter in a large Dutch oven over medium/high heat. Add onion and garlic and saute 5 minutes. Add the rest of the ingredients and bring to a boil. Cover and reduce heat and simmer about 20-30 minutes until tender.
Yields: 11 one cup servings. Approximately 217 calories per serving.
This chili is so tasty and hearty. And because of the white beans it is easier on the tummy than some of the other tomato based chilis with kidney beans. I hope you enjoy this recipe as much as we do! And it’s even better as leftovers as the flavors have had a chance to meld. Guess what is for dinner tonight?
Thank you for stopping by! Hope you have a great day. xoxo Dell