recipes
White Chili
Turkey, white beans, onions and green chilies spiced with Mexican seasonings creates a tasty variation on regular chili.
- Servings
- cook method
- prep
- cook
- ready
- 8
- Boil/Simmer
- 30 minutes
- 2+ hours
- Less than 2 1/2 hours
Ingredients
- 1 pound (about 2-1/2 cups) dried navy beans
- 3 tablespoons olive oil
- 1 cup finely chopped onion
- 3 cloves garlic, minced
- 2 cans (4 ounces each) chopped green chilies, drained
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano leaves
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground red pepper
- 9 cups chicken broth
- 4 cups chopped cooked Butterball® Turkey
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 3 cups (12 ounces) shredded Monterey Jack cheese, divided
- Directions
- Serving Suggestions
-
Place beans in large saucepan or bowl. Cover with cold water. Let stand overnight. Rinse and drain beans.
Heat oil in large saucepan on medium-high heat. Add onion and garlic. Cook and stir 7 minutes, or until onion is tender.
Stir in chilies, cumin, oregano, cinnamon and red pepper. Cook 3 minutes more.
Stir in beans and 8 cups of the chicken broth. Bring to boil on medium-high heat. Reduce heat to low. Simmer covered 2 hours, or until beans are tender. (Note: If mixture becomes too dry, add additional chicken broth.)
Stir in turkey, salt, pepper and 1-1/2 cups of the cheese. Cook until cheese is melted.
Ladle chili into bowls. Top with remaining cheese.
