Sunday, February 20, 2011

White Turkey Chili

Ok.  Made this recipe today from Mel's Kitchen Cafe with some modifications, so I'll reprint here and go through it.  I'm going to warn you.  I eyeballed some of the stuff in this, so the measurements are not exact.  Still, I think my estimates are going to be pretty close.

My turkey was pre-cooked, but if yours isn't, get busy.  I also made the northern beans last night.  I'm a little long on beans around here, and true to my promise to myself, I'm trying to use up my food and not just take the easy way out all the time.  Actually, I was really proud of myself.  I made the turkey and wild rice soup, and made some homemade refried beans, and the northern beans for this dish.  But you can certainly cut corners and use canned if you don't have the storage issues I do.  Oh, the yogurt wasn't in the original recipe, but I wanted to know what kind of flavor that would add.  I really couldn't tell it was in there at all after the fact.  So if you want to substitute yogurt for part of the sour cream, you can do so without too much fear.  I wouldn't substitute yogurt for all of it though.  I think that would give a weird flavor.

1 T olive oil
3 cups of turkey, chopped bite-sized, mostly dark meat
2 onions, diced
4 garlic cloves, diced
1 sweet red pepper, diced
1 can New Mexico green chilis
1 jalapeno pepper (from can), diced
3 heaping cups of northern white beans, rinsed and drained
28 oz. chicken (or turkey) stock
16 oz. fat-free sour cream
4 oz. fat-free yogurt, plain (totally optional, this was my experiment)
1.5 t cumin
.5 t cracked black pepper
.5 t salt
1 t oregano
.25 t cayenne pepper

Put olive oil in a pan and heat it.  Add onions, garlic, and bell pepper and cook until soft.  Add spices and stir through vegetables for at least a minute to develop some flavor.  Add the chicken stock, beans, green chilis and turkey and bring to a boil.  Simmer for 30 minutes.  Remove from heat and stir in sour cream, yogurt, and jalapenos.  Serve immediately.  Those little salad tortilla strips are really good on top.

Nutritional Data based on 10 - 1 cup servings:

KCals/serving: 256
Fat: 5 g
Carbs: 32 g  Dietary Fiber: 7 g
Protein: 21 g
Weight Watchers PointsPlus: 5

This is a pretty darn good meal.  At 5 points, I'm going to enjoy this pretty much every time I sit down to eat.  But.  I think it was only marginally close to the kind of heat I like in my chili.  I may end up doctoring this recipe a little, mostly upping the pepper content. Perhaps more cayenne.  A few more roasted jalapenos.  But still, a very solid, tasty white meat chili.  Now let's just hope that that was cultured sour cream I used!
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1 comment:

  1. I love all the color from the extra peppers. So glad you liked it!


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