In the fall and winter, I could live on nothing but soup. I adore soup. This chili is chock full of all those wonderful chili flavors, but made with turkey (or chicken) and white beans.
I first had white chili in the late 80’s and fell in love with it. Since then, I’ve made it often, and always when I have holiday meal leftovers of turkey on hand. But don’t wait for a holiday to have leftover turkey, make it any time with chicken – either work really well.
One great thing about this recipe is, you could make it as hard or as easy as you choose. You could cook dry white beans and simmer this chili all day long, or you could use canned beans (as I have here) and have it ready in a jiffy. It’s your choice.
When I use canned beans, I am a bit picky about which brands I use. My favorite is Bush beans because they are nothing but pure bean goodness, but read the label if Bush beans aren’t available in your area. Find a bean that doesn’t add any sugar or spices and you’re set.
This chili has the Mr. Saucy seal of approval, so pull out your chili pot and get cookin’! White chili will warm you up on a chilly night.
- 1 tablespoon butter
- 1 medium onion, diced
- 4 cups turkey or chicken, diced
- 6 cups stock
- 3 - 16 ounce cans white beans (I used Great Northerns), drained and rinsed
- 2 - 4 ounce cans green chilies
- 1 tablespoon cumin
- 2 teaspoons ancho chili powder (you don't have to use ancho)
- 1 teaspoon ground oregano
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- salt to taste
- 1 tablespoon Recaito (cilantro cooking base - optional)
- In a large stock pot, over medium heat, melt the butter.
- Add the onions and saute until translucent.
- Add all the other ingredients and simmer for about 30 minutes.
- Serve garnished with sour cream, green onions, jalapeno and grated cheddar cheese.