Wednesday, February 25, 2009

Turkey and white bean chili

I love chili. Its very versatile and freezes well. I have several chili recipes that range from very basic (4 or less ingredients) and those which are more complex (10 or more ingredients). This is one that I go to quite often as it falls somewhere in the middle. This recipe doesn't feel as heavy becuase it doesn't have a tomato base. Quick and easy it makes a great weeknight meal.

White Bean Chili

2 cans mixed navy and pinto beans drained and rinsed
16 oz cooked ground turkey
1 small onion, chopped
2 oz canned green chilies
3-4 tsp chili powder
2 cups chicken stock
2 cloves garlic
2 tsp cumin
½ tsp Italian seasoning
1 med. tomato, chopped
Franks hot sauce to taste

Directions: Add all to a medium size pot. Simmer on medium-low for 45 minutes. Or put all ingredients into a crock pot. Simmer on high 4 hours. Serve with shredded pepper jack cheese and tortilla chips. Baked whole wheat pita chips are also a great dipper.


  1. That sounds nummy! Good for a cold winter day in February. Add some fresh cornbread and it's perfect.

  2. It's going to be one of my projects to photograph all your recipes. I guess that means I'll have to cook them too......


  3. YEA! Memories! We can do it together :)