Chili – Turkey with Artichoke & White Bean


White Chili – Turkey with Artichoke & White Bean

A White Chili with truly robust flavors!  Poblano peppers roasted on open flame,  Jalepeno peppers, sweet peppers — All add layers of chili pepper complexity.  A bit more ‘heat’ from cayenne (or chipotle powder).  The white beans and other veggies (corn, carrots) add a colorful comfort-food component.

A tasty chili/soup meal!  Great with either ground turkey — Or cooked turkey (Thanksgiving left-overs) sliced and diced.  Garnish with cilantro, lime, even grated cheese.

Ingredients / Prep:

Olive Oil
1 large Onion – Chopped
2 cloves Garlic – Minced or crushed
2 tbsp. Cumin Seed — Crushed a bit
Cayenne Pepper or powdered Chipotle Pepper
2 -3 Poblano Chili Peppers – Roasted, seeded and chopped
1 – 2 Jalapeno Peppers – Seeded and minced
1 -2 sweet Yellow Peppers – Seeded and chopped
2 lb. Ground Turkey
4 – 6 cups Chicken Stock
2 cups frozen Corn Kernals – Thawed a bit
2 cans Artichoke Hearts – Drained (squeezed) and coarsely chopped
4 medium Carrots — Peeled, diced
2 – 3 cans White Beans
Garnish — Chopped Cilantro / Fresh Lime

Instructions / Assembly:

In saute pan, heat small amount Oil; saute Onions over medium heat till somewhat translucent; turn heat down and add Garlic — Toss well. Add crushed Cumin Seed; sprinkle a bit of Cayenne Pepper — Toss another minute. Transfer to large (Dutch Oven) pot. In same saute pan, add chopped Chili Peppers and Sweet Peppers — Saute several minutes. Again, transfer to large pot (with Onion).

In same saute pan, add small amount Oil; when heated, saute Ground Turkey, toss and break up into small, loose chunks. Saute till just beginning to brown. Again, transfer to large pot.

Place large pot over low heat. Add Chicken Stock — Allow to simmer 20 – 30 minutes.  Meanwhile, chop Artichoke Hearts; also Carrots — Add to pot; add Corn Kernals. Add White Beans — Mix all gently.  Add additional Cayenne or Chipotle Powder if desired.  Heat another 15 minutes.  Serve with fresh Lime and chopped Cilantro; if desired, grated Cheddar Cheese.

Note — Poblano Peppers can be roasted over open flame (with tongs, on the stove or grill) till just charred a bit.  Then placed in brown paper bag (closed) for 10 – 15 minutes.  Then remove seeds and chop/dice.