White Turkey Chili
(makes 6 servings)
1 medium yellow onion
3 cloves garlic, minced
2 lbs Shady Brook Farms ground turkey
2 (4 oz) cans fire roasted, chopped green chiles)
1 tbsp cumin
2 tsp chili powder
1 tsp salt
1 tsp dried Mexican oregano
1/2 tsp ground white pepper
1/4 tsp coriander
4 tbsp flour
4 cups low sodium chicken broth
2 cans white kidney beans, drained and rinsed (also called Cannellini beans)
1 cup frozen sweet corn (thawed)
1 tbsp fresh lime juice (one lime, plus or minus)
Toppings: fresh avocado tossed in lime juice, shredded cheese, crushed tortilla chips, sour cream
To make the chili, heat 2 tbsp olive oil In a large, heavy saucepan or dutch oven over medium-high heat. Add the onions and cook until soft and translucent, then add the ground turkey and garlic. Sauté the turkey until lightly browned, chopping down and stirring with a heavy wooden spoon to break up any lumps. Add the green chiles and seasonings, stir to blend well and cook for another five minutes.
Add the flour and stir to coat. Cook this mixture for a few more minutes then add the chicken broth and stir to combine and slightly thicken. Bring to a boil, reduce heat and simmer, stirring occasionally for another 15 minutes.
Add the beans, corn and lime juice, then simmer for another 10 minutes, or until the liquid has reduced and the chili has thickened.
Serve with your choice of toppings, like shredded cheese, cubes of fresh avocado tossed in lime juice, crushed tortilla chips and sour cream.
