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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Tasty white chili that can be made with turkey or chicken. Jalapeno peppers give just enough kick! Garnish with green onions, cilantro, more cheese, or chopped tomatoes. Ingredients:
1 tablespoon olive oil |
1 1/2 cups chopped onion |
3 cloves garlic, minced |
2 teaspoons dried oregano |
1 1/2 teaspoons ground cumin |
1/2 teaspoon ground ginger |
1/2 cup low-sodium chicken broth |
1/2 cup dry white wine |
1 bay leaf |
2 cups shredded cooked turkey |
2 cups white kidney beans (cannellini), undrained |
2 fresh jalapeno peppers, chopped |
1 1/2 cups shredded monterey jack cheese |
1/2 teaspoon salt |
1/2 teaspoon coarsely ground black pepper |
2 tablespoons lime juice |
Directions:
1. Heat the olive oil in a skillet over medium heat. Cook onion in oil until the onion has softened and turned translucent, about 5 minutes. Stir in garlic, oregano, cumin, and ginger; cook for another minute. Pour in chicken broth and white wine, and then add the bay leaf. Cook uncovered until slightly reduced, about 5 to 8 minutes.
2. Stir in turkey, beans, and jalapeno. Simmer uncovered for 10 minutes, stirring occasionally.
3. Using back of spoon, mash 1/4 of beans to thicken sauce. Reduce heat to low, and begin stirring in cheese 1/2 cup at a time. Stir until cheese is completely melted. Season with salt and pepper. Remove from heat, and stir in lime juice. Serve hot.
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