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| Photo courtesy Taste of Home |
One of the dishes that I really liked was by Beth Wooldridge from Mt. Carmel, her White Bean Chicken Chili. I decided to adapt her recipe to my turkey leftovers. I had most of the ingredients in stock anyway.
But fair warning - this recipe is not for the light of heart (or stomach), especially if you cut the jalapenos in rings and don't quite get all of the ribs or veins out of those hot little bombshells. Trust me, the family will quit whining about the taste of leftover turkey; there will be so much bang going on in their mouths, you won't notice the turkey.
NOTE - To see Beth's original recipe and the other holiday entries, see the 2011 Clarion Holiday Cookbook button on the left side of my page.
White Bean Turkey Chili
2 T. olive oil
1 medium onion, chopped
1 large or 2 small, ribs of celery
1-1/2 cups cooked turkey, chopped
3 cloves garlic, minced
3 jalapenos, cut in rings
1-1/2 T. chili powder
1 T. oregano
1 T. cumin
1-1/2 tsp. salt
1/2 tsp. cayenne
3 cups chicken stock or (2 cups stock and 1 beer)
1 can cannelli (or white kidney) beans, drained
1 can garbanzo beans, drained
Over medium heat, warm oil and saute onions and celery for 5 minutes, just until they start to be translucent. Sprinkle with salt and pepper. Add garlic and jalapenos, stirring well. Cook for 2-3 minutes longer, just until they begin to soften. Deglaze pan with 1/2 cup of liquid (broth or beer). Let cook at medium for 2-3 medium heat to reduce liquid.
If using slow cooker, combine all ingredients and cook on low setting for 2-3 hours.
If using large soup pot, add stock and tomatoes to cooked vegetables and bring to boil. Stir in beans and cook until well heated.
Serves 6.
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