Turkey White Bean Chili
Serves 6-8. Recipes by Jack Gilmore, executive chef of Jack Allen’s Kitchen, are from “Jack Allen’s Kitchen: Celebrating the Taste of Texas.” Gilmore says, “I love chili. It’s a great one-pot meal. Using turkey is my way, psychologically, of making chili healthy. But by no means is it really that healthy. I was just trying to use a protein other than red meat or pork. But with everything else in it, it’s still a little bad for you. And I’m okay with that. We spice it up with green chiles and use white beans for creaminess. Super healthy? Maybe not. Delicious? Definitely.”
4 cups white beans, dry
3 quarts water
6 strips bacon, diced
3 cups onion, diced
1 pound ground turkey
¼ cup garlic, peeled and chopped
4 corn tortillas, chopped
2 bay leaves
4 cups tomatillo sauce (see accompanying recipe)
1 tablespoon ground oregano
1 tablespoon ground cumin
1 tablespoon ground coriander
4 cups chicken broth (boxed is fine)
Salt and pepper to taste
1. In soup pot on medium heat, cook beans in water until tender, 50 to 60 minutes, and drain.
2. In another soup pot on medium heat, sauté bacon and onion until slightly browned.
3. Add turkey to bacon pot, and cook for 20 to 30 minutes, stirring to separate turkey.
4. Add beans and remaining ingredients to bacon pot, and cook for 20 to 30 minutes.
5. Season to taste. Tortillas will thicken soup; add more water or broth if necessary.
Makes 5-6 cups.
2 pounds tomatillos, peeled
1 cup white onion, chopped
2 tablespoons garlic, chopped
1 teaspoon salt
1 teaspoon white pepper
1 cup cilantro, chopped
1. In stock pot, add water to barely cover first 5 ingredients, bring to boil, and cook for 2 minutes.
2. Remove from heat, and add cilantro.
3. Puree with immersion blender until smooth.