Turkey & White Bean Chili

“White chili” has become a popular alternative to that standard bowl of red, and a reliable choice to serve at a Super Bowl party or some other gathering that might include folks averse to red meat and mouth-searing spice. Most recipes include turkey or chicken, cannellini beans and mild green chiles in a rich, creamy base. For this version, an extra can of beans is pureed and folded into the mixture for thickening rather than cream, saving some calories and boosting the fiber and protein. Stirring in some melty Monterey Jack to the pot adds to the creaminess. Serve extra grated cheese on the side along with an array of garnishes and let guests garnish as they please. Even if company’s not coming, you’ll be happy to have extra containers awaiting you in the freezer whenever the mood for chili strikes.

Serves 8 - Susan Puckett

Ingredients

·       1 ½ pounds ground turkey (or chicken)

·       1 medium yellow onion, chopped

·       5 cloves garlic, minced

·       2 (4-ounce) cans diced green chiles

·       1 tablespoon ground cumin

·       2 teaspoons ground coriander

·       2 teaspoons chili powder

·       2 teaspoons dried oregano

·       1 teaspoon ground white pepper

·       ½ teaspoon cayenne pepper

·       1 ½ teaspoons salt, plus more, to taste

·       5 cups chicken broth

·       3 (15-ounce) cans cannellini beans

·       2 cups shredded Monterey Jack cheese

·       Optional garnishes: more shredded cheese, salsa, sour cream or Greek yogurt, diced avocado, sliced olives, chopped cilantro leaves

Directions

1.       Combine the turkey, onion, and garlic in a large pot over medium heat. Cook and stir until the turkey is cooked through, about 10 minutes. Add the chiles, cumin, coriander, chili powder, oregano, white pepper, and salt. Cook and stir for 5 more minutes.

2.       Pour in the chicken broth and simmer for 10 more minutes. Add 2 cans of the cannellini beans to the mixture. Puree the third can of beans in a blender or food processor and stir into the purred beans into the mixture, along with 1 cup of the shredded cheese.

3.       Simmer for 10 more minutes, or until the cheese is blended into the soup. Ladle in bowls and top with more shredded cheese and optional garnishes.

Chili may be made ahead and refrigerated in an airtight container or up to 3 days, or in the freezer for up to 3 months.

Susan Puckett is an Atlanta-based food writer and cookbook author.