I'm not lying, this is the tastiest, most flavorful turkey ANYTHING you will ever eat. And for those on Weight Watchers (like I am), I calculate this at 7PP per one cup serving (without toppings).
STEFANIA'S WHITE TURKEY CHILI WITH GREEN CHILES AND ORANGE
This is a riff on my friend Abi's white chicken chili which she adapted from Epicurious.
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 4 large garlic cloves, minced
- 2 tablespoons ground cumin
- 1/4-1/2 tsp chipotle powder (I love it in all my chilis, but if you don't like the smoky flavor you can omit)
- 1 teaspoon dried oregano
- 1/2 teaspoon pumpkin pie spice (it's what I had on hand)
- 1 package ground turkey, crumbled (extra lean or regular)
- 1 15 ounce can of hominy, drained
- 1 15 ounce can of pinto beans, drained
- 1 15 ounce can of cannellini beans, NOT drained
- 1 heaping tablespoon of chicken base
- enough water to just cover all the meat/beans when added (about 2 cups)
- 1 4-ounce can of mild fire-roasted chilis (Ortega)
- 1 4-ounce can of hot fire-roasted jalapeños (also Ortega)
- half an orange
- 1/2 cup whipping cream (or omit, but I use it)
Toppings (set these out in bowls and top as you wish!)
- lite Mexican shredded cheese (TJs)
- chopped onion
- chopped cilantro (leaves only)
- diced avocado
- fresh or pickled jalapeños
- fresh lime
- baked (or not) tortilla chips on the side
In a Dutch oven, saute turkey, onion, garlic, and spices together in a little olive oil until turkey is well-browned. Add in the remaining ingredients EXCEPT for the cream. Bring to a simmer and then reduce to low and cook for at least an hour. Check liquid level and add a little more water if needed. If you can let this sit overnight—it's even more delicious the next day.
Just before serving, remove the orange half and reheat the chili and stir in the cream. Heat through, but do not boil. Serve with toppings.