White Turkey Chili....Mmmmmm....

I have been trying to clear out my deep freezer and get all of the meat used up that's in there. So, on Sunday, I decided to cook up the turkey that has been buried in the bottom of it for awhile now. I really wanted to make this chili, so that was motivation enough to get it cooked up. I can not even begin to tell you how yummy it was! Seriously, I think it's one of the best meals I've made to date...which really isn't saying much, but who cares??

CLICK HERE to see the original recipe. Those of you that know me, even a little, know that I left out the onion and the green chilies. I also didn't have any white pepper or chile flakes. So, I just didn't add any white pepper and I substituted chili powder for the flakes. The recipe also says to use a food processor to process one of the cans of beans...I just used a fork and mashed it up really good.

This chili is just the right amount of heat. It's not spicy at all, but it has a little chili kick to it!

So here is the recipe, exactly how I made it...


Slow-cooked White Chili
• 2 15.5-oz cans north white beans, -keep cans separate, you'll be adding them one at a time- rinsed and drained
* 1 can cannelloni beans (white kidney beans)
• 32-oz fat-free chicken broth
• 3 tsp minced garlic
• 1/2 T chili powder
• 1 t ground cumin
• 1 t dried oregano
• 1/8 t ground cloves
• 1/8 t cayenne pepper
• 1 T black pepper
• salt (as needed)
• 3 cups pieces of cooked turkey (you could also use chicken)
• 1 can kernel corn
• 3/4 cup plain nonfat yogurt
• sour cream
• shredded cheddar cheese

1. Pour one can great northern beans and the one can of cannelloni beans, broth, chili powder, turkey and corn in a slow cooker on high heat.
2. Combine the other can of great northern beans with the rest of the spices (garlic, cumin, oregano, cloves, cayenne pepper, and black pepper) and mash up with a fork. Add a couple ladles of broth from the slow cooker. Keep mashing until it’s a smooth paste and then pour in the slow cooker.
4. Cook on low for about 4 hours (if you’re in a hurry, it’s not all that necessary to cook that long, but heating all the ingredients together helps with blending all of the flavors).
***If you want to freeze it, do it now, before adding the yogurt.
5. Just before serving, pour the yogurt in and stir.
6. Ladle into bowls, top with a dollop of sour cream and/or shredded Cheddar Cheese.


ENJOY! All of us did....yes, even the kids loved it!!