½ lb. beans, navy (dried, or 2-3 cans)
2 lb. turkey (ground or in roughly 1-2 inch pieces. Chicken will work)
1 Tbsp cumin
1 tsp salt
1 Tbsp paprika
3 clove garlic (diced)
3 C chicken broth (Somewhere from 2-4 C will do it, can replace some with water)
1 onion (diced; 1 large, could be 2-3 small)
2 peppers, jalapeno (diced, depending on heat tolerance)
1 tsp oregano, dried
3 Tbsp cilantro (diced)
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- If you're starting with dried beans, soak overnight in cold water. If you'd like to get a head start, you can pre-simmer them a few minutes first too.
- Brown the turkey in the bottom of a large pot, should only take a few minutes
- Pull out the turkey, replace with 1-2 Tbsp of oil and/or white wine, depending on if any fat is in the pot, and saute the onions and peppers.
- After a minute or two, throw in the garlic and continue to saute. You don't really want to brown anything too bad here.
- Add turkey, beans, chicken broth, and dry seasonings (i.e. not the cilantro yet) and bring to a boil, then reduce to a simmer.
- Every 10-15 minutes now you should be checking: is the flavor good? is the consistency good? If not, the flavor can be fixed by adding salt or cumin if it's too boring, or ground cayenne if you'd like it hotter. Remember it's getting cilantro later too. For the consistency, you can either add more chicken broth/water, or a corn meal / water mix if it's too thin. White chili is served thinner than 'normal' chili, so don't dwell too much on thickening.
- When the flavor and consistency are good and the beans are cooked, add the cilantro. Mix it in and let it go another 10 minutes or so.
- Serve it up topped with more cilantro, cheddar cheese, and perhaps a dollop of sour cream and a lime wedge.
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