Adapted from Weekend! A Menu Cookbook for Relaxed Entertaining, by
Edith Stovel and Pamela Wakefield, this is a great recipe for those who
don’t eat beef but still want some meat in their chili. Serves 8.
3 19-oz cans cannellini beans, drained, rinsed and drained again
14 oz homemade or low-sodium canned chicken stock (I use Swanson 99%)
2 Tbsp olive oil
1 lb ground turkey breast or ground chicken breast
2 large garlic cloves, minced
2 cups chopped onion
1 4-oz can chopped green chiles
2 tsp ground cumin
2 tsp dried oregano
1/2 tsp dried chile powder or ancho chile powder, or more to taste
1/3 tsp cinnamon
Tabasco or other hot pepper sauce, to taste
1/2 cup each: thinly sliced green onions, grated cheddar cheese, minced red onion (for garnish)
3 19-oz cans cannellini beans, drained, rinsed and drained again
14 oz homemade or low-sodium canned chicken stock (I use Swanson 99%)
2 Tbsp olive oil
1 lb ground turkey breast or ground chicken breast
2 large garlic cloves, minced
2 cups chopped onion
1 4-oz can chopped green chiles
2 tsp ground cumin
2 tsp dried oregano
1/2 tsp dried chile powder or ancho chile powder, or more to taste
1/3 tsp cinnamon
Tabasco or other hot pepper sauce, to taste
1/2 cup each: thinly sliced green onions, grated cheddar cheese, minced red onion (for garnish)
In a large heavy pot, combine beans with the chicken stock and heat over low heat while you prepare the remaining components of the chili. In another frying pan, heat the olive oil. Add the ground turkey and sauté, stirring frequently, until the turkey is lightly browned. Add the onions and garlic, and continue cooking until the onions are soft. Add chiles, cumin, oregano, chile powder and cinnamon, and stir to combine. Stir the turkey mixture into the beans, and add hot pepper sauce to taste. Cook, uncovered, over medium heat (don’t allow the chili to boil) for 10-15 minutes. Garnish as desired and serve hot.