Saturday, February 13, 2010

Crock Pot Chili

White Turkey Chili
Williams-Sonoma

Made with chunks of cooked turkey, this hearty chili is a wonderful way to use up leftovers from the Thanksgiving feast. Fresh-baked corn bread is the perfect accompaniment.

Ingredients:

  • 2 Tbs. olive oil
  • 1 large yellow onion, diced
  • Salt and freshly ground pepper, to taste
  • 2 tsp. ground cumin
  • 5 garlic cloves, minced
  • 1 jalapeño, seeded and minced (I omitted)
  • 1 lb. Anaheim chilies, roasted, peeled and diced,
    or 3 cans (each 7 oz.) whole fire-roasted
    Anaheim chilies, diced (I used 2 cans, mild green chilies, and 2 cans of medium fire-roasted green chilies)
  • 4 to 4 1/2 cups low-sodium chicken broth,
    warmed
  • 1 lb. diced cooked turkey (I used ground turkey)
  • 3 cans (each 15 oz.) cannellini beans, drained
    and rinsed, or 4 1/2 cups cooked white beans,
    drained
  • 2 Tbs. minced fresh oregano
  • 1/3 cup minced fresh cilantro
  • 1/4 cup cornmeal
  • Shredded jack cheese, sour cream and lime
    wedges for serving

Directions:

In a large sauté pan over medium heat, warm the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the cumin, garlic and jalapeño and cook, stirring, for 30 seconds. Stir in the chilies and 3 1/2 cups of the broth, then transfer to a slow cooker. Stir in the turkey, beans, oregano and cilantro.

Put the cornmeal in a small bowl and slowly whisk in 1/2 cup of the broth. Stir the cornmeal mixture into the turkey mixture. Cover and cook on high for 3 hours according to the manufacturer's instructions. Thin the chili with more broth if needed. (I did NOT need to thin and actually found the consistency more like a chunky soup rather than a thick chili, but I liked it all the same.)

Ladle the chili into warmed bowls. Serve with cheese, sour cream and lime wedges. Serves 6 to 8.

Williams-Sonoma Kitchen.


The first night we ate this I was not all that impressed. It was hearty and I liked the beans/turkey combination, but when we had it for leftovers a couple days later, I enjoyed it much more. The flavors were able to meld better and I thought it was delicious. If I were going to make it again, I think I'd make it a day or two ahead and then reheat it.

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