11/17/2017
White Bean Turkey Chili by Miele USA Chef Mary Moulds 🍽
Here is Mary’s take on a great way to use up some of that leftover turkey meat for Thanksgiving. She loves to turn up the heat in this recipe, so substitute mild green chili peppers for jalapeños. You can add extra turkey to make it a little thicker for a full meal. Additionally, if you have leftover corn kernels, you can roast them or throw them into the chili as is for some extra color and flavor. You can also make corn bread with leftover corn for a great addition to this fall/winter meal.
Ingredients:
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 oz) can diced jalapeno peppers OR 1 (4 oz) can chopped mild green chili peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 oz) cans turkey or chicken broth
3 cups cooked, shredded turkey breast
3 (15 oz) cans of white beans, undrained (I prefer cannellini)
1 cup shredded Monterey Jack Cheese
1 cup corn kernel (can be roasted for extra flavor)
1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about three minutes. Mix in the broth, turkey, white beans and corn, if using. Simmer 15 minutes, stirring occasionally.
2. Remove the mixture from heat. Slowly stir in the cheese until melted or top. Serve warm.
3. Enjoy!
