2 packages of ground turkey (mine were 1.25 lbs. each)
1 large onion, chopped
4-6 cloves garlic, minced
2 (15.5 oz.) cans of cannellini, great northern or navy beans, undrained
2 (4 oz.) cans chopped green chilies
1 (32 oz.) box chicken broth
3/4 cup beef broth
2 tsp. ground cumin
1/2 tsp. white pepper
1 tsp. salt or to taste
Toppings: shredded cheddar or Monterrey jack, sour cream, pickled jalapeños, tortilla chips
Cook ground turkey, onion and garlic in a stock pot until turkey is no longer pink. Drain grease. Return stock pot to flame. Add remaining ingredients and simmer 30 minutes. This can also be put in the crock pot to simmer on low 4-5 hours, if it makes your life easier to get it together earlier in the day.
As you can see in the very non-food-blogger photo above, this "chili" is more soupy than regular chili. We like it that way because we eat it with cornbread or with tortilla chips. You can always eliminate some of the liquid if you would like it less soupy. You can also go with all chicken broth. I just like the richer flavour that I get from adding the beef broth.
We will enjoy this recipe again and again in autumn and winter. It's the perfect comfort food for chilly evening.
Have you made a good tried and true recipe lately? Or maybe tried a new recipe? I'd love to hear about it in the comments. xo
I am linking up with Try A New Recipe Tuesday, Totally Tasty Tuesday and It's a Mom's Life.