Welcome to my FIRST blog post! So, it's Saturday morning after Thanksgiving, and I'm sitting here under a warm cozy blanket with my breakfast shake and my purring kitty cat named Lily. I'm gratful that I don't have to rush around, get kids out the door, drive in traffic, or run a bunch of errands! Like many of you, I've enjoyed the traditional Thanksgiving feast, have had my leftovers, and am ready to put the rest of that turkey to good use! My family's favorite is White Turkey Chili! Since it is cold and snowy here, it will be perfect!
My Mom brought this recipe to my attention after enjoying it at her friend's house. We've made it every year for about the last 10 years! (and a few extra times during the year with roast chicken!) It's quick, simple, hearty and delicious! Here's what you'll need:
White Turkey Chili
1 large Onion, chopped
2 Garlic cloves, minced
1 Tbsp Olive Oil
1 tsp Ground Cumin
3/4 tsp Oregano
1/4 tsp Cayenne, or to taste. We like it zippy!
2 cups Chicken broth or stock from leftover turkey
2 cans Great Northern Beans, rinsed and drained
1 lb roast Turkey
2 oz. can Green Chili's
1-2 cups Monterey Jack Cheese, this depends on how thick and creamy you like your chili!
Cilantro, Green onion and Sour cream for garnish
This serves 4-6. Quite often I will double the recipe!
Heat Olive oil in a large pot. Add Onion and Garlic and cook until tender. Stir in Cumin, Oregano, and Cayenne and cook about 1 minute. Add chicken broth and beans, and bring to a boil. Carefully stir in turkey and green chilis. Simmer for 20-30 minutes. Before serving, stir in Monterey Jack cheese until melted and creamy. Serve with cilantro, green onion and sour cream for garnish. Yummy with a side of tortillas or corn bread!
I'd love to hear what you think of the recipe! As a new blogger I'm looking forward to connecting with all of you!