Once New England weather breaks from the wintery temps of late, I may not crave soup and pasta/rice bakes, but until then, that’s all I’m considering. Sorry?
After I made turkey stock, chili came to mind, but not something with the usual tomato-base. I imagined a lighter base with the spice of green chilies.
Now, the recipes I’m posting during these Covid-19 times may be adapted with substitutions you have on hand or simply like better. Low-sodium chicken or vegetable broth is just fine here if you don’t have turkey stock. Shredded chicken is great. Black, pinto or kidney beans would serve well. Diced ham steak could replace bacon. A half-jar of salsa verde could stand in for onion, garlic, and green chilies. I encourage you to make it your own and feel free to reach out to me with questions. We are all doing our best with what we have right now.
Recipe: Turkey Chili
5 slices bacon
1 small sweet onion, chopped
1 garlic clove, smashed
15.5 ounce can Cannellini beans, rinsed
4 ounce can diced green chilies
3 cups cooked & shredded turkey
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 cups turkey stock
salt & pepper, to taste
1 cup shredded Monterey jack cheese
Place Dutch oven over medium-low heat. Add bacon and cook until browned and crisp, approximately 10 minutes. Line plate with paper towel. Carefully remove bacon from pot and place on paper-lined plate. Set aside.
Add onion. Cook until fragrant and slightly browned, about 8 minutes. Season with salt and pepper. Add garlic, and cook for 1 minute.
Add beans, chilies, and turkey. Stir to combine. Season with cumin and coriander. Add salt and pepper, if necessary. Carefully add stock, and stir. Heat to boil over medium heat, then return to medium-low heat.
Simmer uncovered for 15-20 minutes, or until liquid is reduced by half, stirring a few times for good measure.
Top each serving with shredded cheese and bacon crumbles.