One-Handed Food–Green and White Chili

by Sarah on January 16, 2010

The weekend before surgery I cooked up a storm and tried to think of things that I didn’t need two hands to eat.  Not to mention eat left-handed.
Soup works, right?  I think it’ll work, as long as I use a big spoon.  And this cold foggy weather just calls for something hearty like chili.  Except not $800 Chili, I was thinking more of a white chili.  Because if I spill it all over myself, it won’t stain.
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.

Green and White Chili

Ingredients

  • 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
  • 1 small can salsa verde (such as Herdez)
  • 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

Instructions

  • 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.
http://www.undercovercaterer.com/2010/01/green-and-white-chili-recipe/


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