White Chili Recipe

White Chili Recipe photo by Taste of Home

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Growing up in a Pennsylvania Dutch area, I was surrounded by excellent cooks and wonderful foods. I enjoy experimenting with new recipes, like this change-of-pace chili. —Kaye Whiteman, Charleston, West Virginia

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White Chili Recipe

Prep: 15 min. Cook: 70 min.

Yield: 6 Servings

15 70 85

Ingredients

1/2 cup chopped onion
3 garlic cloves, minced
2 tablespoons vegetable oil
2-1/2 teaspoons ground cumin
1/2 pound ground turkey
1 pound uncooked boneless skinless turkey breast, cubed
3 cups chicken broth
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 tablespoon minced jalapeno pepper
1/2 teaspoon dried marjoram
1/4 teaspoon dried savory
2 teaspoons cornstarch
1 tablespoon water
Shredded Monterey Jack cheese, optional

Directions

In a 2-qt. saucepan, saute onion and garlic in oil for 5 minutes or until tender. Stir in cumin; cook for 5 minutes. Add turkey; cook over medium heat until no longer pink. Add broth, beans, jalapeno, marjoram and savory; bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally.
Uncover; cook 15 minutes more. Dissolve cornstarch in water; stir into chili. Bring to a boil; cook and stir for 2 minutes. Serve topped with cheese if desired. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 cup) equals 288 calories, 12 g fat (2 g saturated fat), 73 mg cholesterol, 635 mg sodium, 15 g carbohydrate, 3 g fiber, 29 g protein.

Originally published as White Chili in Home-Style Soups, Salad and Sandwiches Cookbook , p9