This was my first attempt at a white chili, and I must say we were quite pleased with the results!
Even Mr. I-don’t-like-turkey, who made “that face” when I told him what was for dinner loved it.
The aroma from the crock pot made me crazy for most of the afternoon. Working from home is a double edged sword; you get to start dinner, but then you have to smell it.
While I knew this was going to be lean and full of fiber, it wouldn’t have the usual compliment of veggie matter (fewer tomatoes and peppers) and so I made some simple greens to go with.
15 C fresh chopped escarole (1 grocery store produce dept bag)
3 cloves fresh minced garlic
1/4 C toasted breadcrumbs
1/2 oz. grated parmesan
Saute the garlic in a bit of olive oil in a non-stick pan. Before it browns, add the greens, as much as you can in the pan at once, adding the rest as it cooks down. Sprinkle with salt to taste.
Cook, stirring, until wilted. Cook five minutes more on medium heat.
Add grated cheese and breadcrumbs, stirring until well mixed.
Turkey White Bean Chili
1 lb ground turkey
2 15 oz cans Cannelini beans
1/2 C chopped onion
1 can Ro-Tel (chopped chilies and tomatoes)
1 C cubed, roasted butternut squash (roasting loads of veggies on the weekend leaves me with lots of choices to add them to meals during the week)
1 T tomato paste
1 t ground cumin
1/2 t nutmeg
1/2 t black pepper
salt to taste
1 dried chipotle pepper, soaked in boiling water for 15 min.
Brown the meat, add it and all other ingredients to slow cooker.
Cook on low for 6 to 8 hours. Remove the chili before serving. You really don’t want someone biting into that!
Could it be any easier?