White Turkey Chili
While most Chili is thick and hearty, this version is a bit thinner and lighter but still full of flavor!
- 2 tablespoon olive oil
- 1 large yellow onion, diced
- salt and freshly ground pepper
- 2 teaspoon toasted ground cumin
- 5 garlic cloves, minced
- 1 jalapeño, seeded, and minced
- 3 cans (each 7 ounce) whole fire-roasted Anaheim chilies, diced
- 4 - 4 ½ cup low sodium chicken broth
- 1 pound hormone free ground white turkey meat
- 1 package frozen corn
- 2 tablespoon minced fresh cilantro
- ¼ cup cornmeal
- In a large sauté pan over medium heat, warm the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add ground turkey, cumin, garlic, and jalapeño and cook, stirring for 5 minutes.
- Stir in the chilies and 3 ½ cups of the broth, and then transfer to a slow cooker. Stir beans, oregano and cilantro.
- Put the cornmeal in a small bowl and slowly whisk in ½ cup of the broth. Stir the cornmeal mixture into the turkey mixture. Cover and cook on low.
- When cooking is done, thin the chili with more broth if needed.
- Ladle the chili into warmed bowls. Serve with cheese, sour cream, diced avocado and lime wedges.