Each fall we invite many of our friends from church to a bonfire in our back yard. Everyone brings a fall treat and we roast marshmallows as we enjoy each other’s friendship. This recipe for White Turkey Chili is a staple at our fires, mostly because everyone requests it over and over. I love the cannellini beans as a tender substitute for the normal red kidney bean, while the addition of cinnamon gives a slightly sweet flavor that balances the peppers perfectly. I hope you enjoy this chili at your next get together. I serve this with corn bread and ice cold apple cider.
White Turkey Chili
1 large onion chopped
3 cloves of garlic minced
1- 1 ½ pounds of ground turkey breast (adjust this to more or less to taste)
(2) 4 ounce cans of green chili peppers
1 Tablespoon Oregano
1 Teaspoon of Cumin (Start with ½ teaspoon if you have not tried this spice before)
3 Tablespoons of Cinnamon
Ground cayenne to taste
(3) 15 oz cans of cannellini beans
3-5 cups of chicken broth (adjust this to the thickness you like)
½ cup of shredded cheddar cheese
Brown Turkey and add a little olive oil if necessary to prevent sticking. Add onions and cook until soft. Add the garlic and cook lightly, but don’t brown the garlic. Add the cans of chili peppers and the spices. Taste here to see if you want to add more of anything. I will occasionally add some garlic powder here.
Add 2 cans of beans, and puree the third with a little broth. Add the pureed beans and additional chicken broth to the pot to the desired thickness. Add in the cheese until melted and serve hot. This is great with just a dab of sour cream on top.