Ingredients for White Turkey Chili
- Turkey Breast
- Salt & Fresh Ground Pepper
- Vegetable Oil
- Jalapeno Chiles
- Poblano Chiles
- Anaheim Chilies
- 1 medium onion, chopped
- Garlic Cloves
- Ground Cumin
- Ground Coriander
- Cannellini Beans
- Low Sodium Chicken Broth
- Fresh Lime Juice
- Fresh Cilantro Leaves
- 2 scallions, chopped
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How to Make White Turkey Chili
- Season 1.5 lbs boneless, skinless turkey breast liberally with salt and pepper.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until just smoking.
- Add turkey, skin-side down (if using skin-on turkey breast), and cook without moving until skin is golden brown, 6 to 8 minutes.
- Using tongs, turn turkey and lightly brown on the other side, about 2 minutes. (Skip steps 3 & 4 if using boneless, skinless turkey breast)
- Transfer turkey to a plate.
- If using skin-on turkey breast, remove and discard the skin.
- While turkey is browning, remove and discard the ribs and seeds from 2 jalapeños.
- Mince the jalapeño flesh.
- In a food processor, process half of 2 poblano chiles, 2 Anaheim chiles (or 3 poblanos and 1 additional jalapeño if substituting), and 1 medium onion (chopped) until the consistency of chunky salsa, using 10 to 12 1-second pulses, scraping down the sides halfway through.
- Transfer the mixture to a medium bowl.
- Repeat steps 9-10 with the remaining poblano chiles, Anaheim chiles, and onion.
- Combine both batches of the chile-onion mixture.
- Pour off all but 1 tablespoon of fat from the Dutch oven and reduce heat to medium.
- Add the minced jalapeños, chile-onion mixture, 2 cloves garlic (minced), 1 tablespoon ground cumin, 1 teaspoon ground coriander, and 1/4 teaspoon salt.
- Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes.
- Remove the pot from the heat.
- Transfer 1 cup of the cooked vegetable mixture to the now-empty food processor bowl.
- Add 1 cup canned pinto beans (drained and rinsed), and 1 cup chicken broth and process until smooth, about 20 seconds.
- Add the vegetable-bean mixture, remaining 2 cups chicken broth, and turkey breast to the Dutch oven and bring to a boil over medium-high heat.
- Reduce heat to medium-low and simmer, covered, stirring occasionally, until the turkey registers 160 degrees on an instant-read thermometer, 30 to 35 minutes.
- Using tongs, transfer the turkey to a large plate.
- Stir in the remaining 1 cup canned pinto beans (drained and rinsed) and continue to simmer, uncovered, until the beans are heated through and the chili has thickened slightly, about 10 minutes.
- Mince the remaining jalapeño, reserving and mincing the ribs and seeds if desired, and set aside.
- When cool enough to handle, shred the turkey into bite-sized pieces, discarding bones.
- Stir the shredded turkey, 2 tablespoons lime juice, 1/4 cup chopped cilantro, 2 chopped scallions, and the remaining minced jalapeño (with or without ribs and seeds) into the chili and return to a simmer.
- Adjust seasonings with salt and pepper to taste and serve with sour cream, tortilla chips, and lime wedges.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
20g
Fat
21g
Carbs
16g
