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Indigo Swing White Turkey Chili




Source of Recipe


the web


List of Ingredients




3 cans of cannellini beans
3 cans of little white beans
4 boneless turkey breasts
1 large 6 oz can of low sodium chicken stock (or 6 oz of homemade stock)
2 large yellow onions, diced
2 chayote squashes (these are light green in color, about the size of your fist) chopped
4 tomatillos (these are green tomatoes in a leaf casing...remove the leaves and wash...they're sticky), chopped
4 cloves of garlic, diced
1 lime
chili powder
fresh cilantro
dried cumin
4 tablespoons of extra virgin olive oil
OPTIONAL: chopped habanero peppers!


Recipe



Roast the turkey: rub the turkey with olive oil and cover with chili powder. Broil in oven for about 15-20 minutes, turning occaisionally. (they don't need to cook through, just make sure they get a crust.) Remove and cool. Slice meat diagonally in strips and then cube. Set aside.

Heat a large stock pot. Add the olive oil. Saute the onions until they start to brown (carmelize). Add the garlic, saute for a minute, then add the chayote squash and the tomatillos. Saute for another minute, then add the stock. Add the beans, lower the temperature to a simmer. Add the turkey and a teaspoon of cumin. Do not cover the pot. If the chili is too soupy, add a tablespoon of cornstarch pre-diluted in a cup of cold water. Cook down for at least 30 min. At this point, you can refridgerate or freeze for use later. I made a dry chili...but if you must make a drunken chili, you can add beer or tequilla, but not both, please.

To serve: reheat, stir in some fresh lime juice and add some salsa verde, jack cheese, hot pepper, fresh chopped cilantro and or sour cream as garnish.

Salsa verde:

4 Tomatillos
a half cup of cilantro
The juice and pulp of 1/2 lime
1/2 white onion
1 teaspoon white vinager
2 teaspoons orange juice
Medium heat: add one jalepeno pepper
Moderate heat: two or more jalepeno peppers
Hot: one habenero pepper
Hellish: more than one habenero pepper
Optional: I like to add about 1/4 cup of chopped jicama. Just peel and chop. This root vegetable is like a sweet water chestnut.
Add ingredients one by one into a food processor and whizz until slightly chunky.

This is good either spooned into the chili, with chips, or served on grilled fish.