Cooler evenings call for spicy dinners to warm us up. I like to add rice to my chili to make it extra hearty. And IÂ 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 ofÂ 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 markdownsÂ EVERY time I visit a grocery store.Â I have found that the best time to find goodÂ deals is after 6:00 p.m. because the manager marksÂ items down right before his shift ends or first thing in the morning.Â I never know whatÂ I amÂ going to find, but if you want to find great sales you have to look for them.
- 1 1/4 lb. ground turkey
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups cooked beans(How to Cook Dry Beans) or 2 cans beans
- 5 cups chicken broth (How to Make Chicken Broth in a Slow Cooker)
- 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 Bake Brown Rice)
- 1 (15 oz.) can corn, drained
- 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 tolow heat and simmer for 15 minutes.
- Add corn and rice and simmer for an additional 5 minutes.