White Turkey Chili
A spritz of cooking spray
1 lb. diced cooked turkey or 1 lb ground turkey
2 Tbs. olive oil
1 large yellow onion, diced
Salt and freshly ground pepper, to taste
2 tsp. ground cumin
5 garlic cloves, minced
1 jalapeño, seeded and minced
1 tomatilla, diced
3 cans (each 7 oz.) whole fire-roasted Anaheim chilies, diced
4 cups low-sodium chicken broth, warmed
2 cans (each 15 oz.) cannellini beans, drained
1 can (15 oz.) pigeon peas, drained
2 Tbs. minced fresh oregano
1/3 cup minced fresh cilantro
1/4 cup cornmeal
Shredded jack cheese, sour cream and lime wedges for serving
Spritz a large sauté pan with cooking spray and cook the ground turkey over medium heat just until pinkness is gone. Set aside.
Add the olive oil to the sauté pan. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
Add the cumin, garlic, jalapeño and tomatilla and cook, stirring, for 30 seconds. Stir in the chilies and 3 1/2 cups of the broth. Stir in the turkey, beans, oregano and cilantro.
Put the cornmeal in a small bowl and slowly whisk in 1/2 cup of the broth. Stir the cornmeal mixture into the turkey mixture. Cover and simmer for 3 hours. Thin the chili with water if needed.
Ladle the chili into warmed bowls. Serve with cheese, sour cream and/or lime wedges. Serves 6 to 8.