One-Handed Food–Green and White Chili

You could use chicken or ground turkey, but I used a big old turkey breast.  It was on sale.  And I like turkey parts.  Turkey wings are particularly good, roasted in the oven.  Anyway, I just poached this guy in a little chicken stock, bay leaves, peppercorns and cumin seeds.

Doesn’t take long at all, maybe 15 minutes.

Next, in a Dutch oven, saute the onion, celery, onion, jalapeno and garlic until softened.  Add the cumin and oregano.  Season with salt and pepper.

Sprinkle in a few Tbsp of flour and stir through.

Let it cook for a minute so that the vegetables look a little dry.

Add in the chicken broth.  I strained my poaching liquid and threw that in too.  Bring to a boil and let reduce for a few minutes.

Next I tossed in the rest of the ingredients.  Beans, chopped turkey, green chilies, salsa verde and cilantro.

Stir in all around!  Looks tasty already.  Season with salt and pepper.

I also tossed in a big Tbsp of chicken bouillon just to add some extra flavor.

I wanted it a bit thicker also, so I added some corn meal.

Serve with some Monterey Jack cheese, maybe a dollop of sour cream, avocado or more cilantro.  Whatever floats your boat.

Delicious.  A little kick from the jalapenos, fresh and pretty healthy.

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Either: 1 turkey breast -or- 2 chicken breasts -or- 1 lb ground turkey,

cooked and if using the breasts, chopped into bite-sized pieces.

2 boxes chicken stock, 32 oz each

1 large onion, chopped

3 ribs celery, chopped

3 carrots, chopped

2-3 jalapenos, chopped

5 cloves garlic, minced

1 bunch cilantro, chopped

2 Tbsp ground cumin

1 Tbsp ground oregano

4 Tbsp flour

1/2 cup corn meal

1 small can green chiles

6 cans white beans–cannelini or whatever white beans you like

salt and pepper to taste

1 Tbsp chicken bouillon, optional

Garnishes:

Shredded Monterey Jack cheese, sour cream, cilantro, avocado

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In a Dutch oven, saute the onion, jalapeno, celery and carrot until softened, about 5 minutes.  Add the garlic and continue to cook for another minute.

Add the flour and let cook another 2 minutes until the vegetables appear dry.  Pour in the stock and stir, scraping the bottom of the pan.  Bring to a boil, turn the heat down to medium, and let the stock reduce for about 10 minutes.

Add the rinsed beans, the turkey or chicken, chiles, salsa verde, and cilantro.  Stir in the corn meal.  Season with the bouillon, if desired, and salt and pepper.

This makes a big pot of chili.  It nearly filled my 7-1/2 qt. Le Creuset.