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Alea’s White Chili with Ground Turkey

Posted By Alea On October 25, 2011 @ 5:30 pm In Beans,Casein Free,Dairy Free,Gluten Free,Recipes,Turkey | 4 Comments

Cooler evenings call for spicy dinners to warm us up. I like to add rice to my chili to make it extra hearty. And I often include corn in my white chili because the sweetness of the corn provides a nice contrast to the spicy peppers. Adding rice and corn are fairly inexpensive ways to stretch chili a little farther. This recipe makes enough for two dinners for my family. I freeze the leftovers and then have a ready-made meal on a busy night.

I usually use shredded chicken in white chili, but when I scored a package of extra lean ground turkey for .99 cents, I decided that I needed to change things up a bit.

I make a point of checking the meat mark downs and organic produce markdowns EVERY time I visit a grocery store. I have found that the best time to find good deals is after 6:00 p.m. because the manager marks items down right before his shift ends or first thing in the morning. I never know what I am going to find, but if you want to find great sales you have to look for them ^[5].

Alea’s White Chili with Ground Turkey

Yield - 8 servings

Preparation Time - 10 minutes

Cooking Time - 20 minutes

Ingredients

1 1/4 lb. ground turkey

1 medium onion, diced

4 cloves garlic, minced

4 cups cooked beans (How to Quickly Cook Beans in a Pressure Cooker) ^[6] or 2 cans beans

5 cups chicken broth (How to Make Chicken Broth in a Slow Cooker ^[7])

1 tablespoon cornstarch

3 chili peppers, deseeded and diced

2 tablespoons cumin

1 tablespoon marjoram

1 teaspoon oregano

1/2 teaspoon cayenne pepper (or to taste)

2 cups cooked rice (How to Make Rice in a Pressure Cooker ^[8])

1 (15 oz.) can corn, drained

Add this recipe to ZipList! ^[9]

Directions

In a large pot, brown onion and garlic and ground turkey. .

In a small bowl, mix 1 cup of chicken broth and cornstarch with a whisk. Add it along with the rest of the broth to the turkey.

Stir in all of the other ingredients, except for the corn and rice. Cook over a medium-high flame and bring to a boil.

Cover; reduce flame to low heat and simmer for 15 minutes.

Add corn and rice and simmer for an additional 5 minutes.

I serve chili with a garden salad and homemade Gluten-Free Herbed Bread Sticks ^[10].

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[5] to find great sales you have to look for them: http://premeditatedleftovers.com/real-food-deals-if-you-don%e2%80%99t-look-you-won%e2%80%99t-find-them/

[6] (How to Quickly Cook Beans in a Pressure Cooker): http://premeditatedleftovers.com/cooking-beans-in-a-pressure-cooker/

[7] How to Make Chicken Broth in a Slow Cooker: http://premeditatedleftovers.com/making-chicken-broth-in-a-slow-cooker/

[8] How to Make Rice in a Pressure Cooker: http://premeditatedleftovers.com/how-to-make-rice-in-a-pressure-cooker-%e2%80%93-real-food-real-fast/

[9] Add this recipe to ZipList!: http://www.5dollardinners.comjavascript:void(0);

[10] Gluten-Free Herbed Bread Sticks: http://premeditatedleftovers.com/gluten-free-herbed-bread-sticks-and-dipping-sauce/

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