Laney's White Turkey Chili

Episode: 
KCTS 9 Cooks A to Z

Presented by: Margaret Dovey, Tacoma

Cook's Note: This recipe has several ingredients but is worth the effort. We, along with several others, have become addicted to our daughter Elaine’s chili. When I asked her if I could submit her recipe for this cookbook, she answered that she really didn’t have a written one as she does most of her cooking by adding some of this and some of that. So she and her friend Vicki set about making one up. I wish I could have been there when they were making sure to measure the ingredients and then making sure it had the right taste. Chili is good most anytime, but I especially like it with cornbread and a green salad, or as a side dish to a barbecue. It also freezes and reheats well.

Makes approzimately (18) one-cup servings

Ingredients

  • 2 teaspoons olive oil
  • 1 medium yellow onion, chopped
  • 2 teaspoons minced garlic
  • 1-1/2 pounds ground turkey
  • 2 medium jalapenos, chopped
  • 3 14 ounce cans diced tomatoes
  • 3 7 ounce cans diced green chilies
  • 4 tablespoons chili powder
  • 3 teaspoons ground cumin
  • 1/2 teaspoon celery seed
  • 1 teaspoon cayenne pepper
  • 3 tablespoons dried cilantro
  • 1 tablespoon dried parsley
  • 5 15 ounce cans white beans, rinsed and drained
  • 3 cups chicken broth
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons liquid smoke
  • 1/8 teaspoon celery salt
  • 1 teaspoon white pepper
  • 1/4 teaspoon ground nutmeg
  • sliced avocado
  • grated mozzarella
  • fresh cilantro, chopped

Preparations

Heat oil in 8 quart medium stockpot on medium heat. Add onion and garlic; cook until softened, about 5 to 8 minutes, stirring occasionally. Add ground turkey and brown; do not drain. Add chopped jalapenos, tomatoes and diced green chilies; stir to combine. Add chili powder, cumin, celery seed, cayenne pepper, cilantro, and parsley. Stir and simmer 5 to 10 minutes. Add white beans and chicken broth, stirring to combine. Add Worcestershire sauce, liquid smoke, celery salt, white pepper and nutmeg. Bring slowly to a boil, stirring occasionally. Cook for about 45 minutes; remove from heat. Top each serving with a slice or two of avocado and grated mozzarella cheese. Garnish with fresh cilantro.

Comments

Post new comment

The content of this field is kept private and will not be shown publicly.
By submitting this form, you accept the Mollom privacy policy.
  • KCTS9.org reserves the right to remove posts, at our discretion, which include inflammatory comments, comments that are off-topic, personal attacks or obscene language, or that are otherwise deemed objectionable.
  • By submitting your comment for publication on KCTS9.org, you agree to abide by our terms of service: http://kcts9.org/terms-conditions