"A great alternative to regular chili. This dish has a unique taste that even the pickiest eater will enjoy. Make sure you spice this one to taste! Garnish with cheese, salsa, sour cream and cilantro leaves, and serve with rolled tortillas on the side." — Donna Nugent
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1 1/2 pounds
2 (4 ounce) cans
canned green chile peppers, chopped
ground cayenne pepper to taste
ground white pepper to taste
3 (15 ounce) cans
shredded Monterey Jack cheese
I've made this chili recipe at least 5 times and it just gets better and better. I always add extra cayenne pepper and cinammon to give it additional flavor, and I add a small can of corn. Mixing both black and white beans is a good touch too. And don't forget to reduce the amount of chicken broth to your desired thickness!
I liked the different use of beans in this chili, instead of simply subsituting ground turykey for ground beef. I doubled the garlic, cumin and oregano, cut the chicken broth to 2 cups (I didn't want soup), omitted the jack cheese (I didn't have any) and simmered on the stove for hours to let the flavors blend. Served with mini corn bread muffins. When trying new recipes, I usually ask my husband: 'is this a make-agin?' The answer was 'yes'
I only used 1/2 of the cinnamon called for and am glad; I think using the full amount would have been too much, but with half of it, it created a really nice complex flavor with the cumin and the green chiles. Also, I drained and rinsed the beans, I always do this because it helps reduce some of the sodium in canned beans and it gets rid of that yucky starchy gooey liquid. Even without the bean liquid, I still only used 3 cups of stock and that was plenty. I did mash one can of beans with a fork instead of pureeing it, and I only added about 1/2 cup of cheese to the soup. I didn't think it was necessary to put 2 cups of cheese in it and add all that fat; I left the rest of the cheese out for us to add a little to each of our bowls. My husband ate three bowls of this the first night, so it is definitely a keeper, and I didn't think I would like white chili. what a great surprise!
Definitely the best recipe I've found for white chili. I substituted diced chicken pieces for the ground turkey; added more beans; & since i didn't have green chilies, substituted Pepper Jack cheese for the Monterey jack & added a little Chipotle Chili Pepper for some zing. It's the combination of seasonings that make this dish so awesome. If you're tempted to leave out the cinnamon...DON'T! Threw some corn starch in to thicken, simmered for about 30 min.& served with rice,sour cream, extra cheese & corn chips. Thanks Donna
This recipe makes excellent white chili when slightly modified. The first time I made it I followed the recipe to the letter and it came out way too soupy with too much of a cinammon taste. I reduced the broth to 3 cups and the cinammon to a half teaspoon, per other reviews, and it was AWESOME! I took it to a chili potluck and got several compliments.
This was outstanding. I did make some changes. I used crushed red pepper (all I had), I omitted the cinnamon and green chilies (I do not like the taste) and instead of the white beans I used mild chili beans. I also took other advice and only used about 1 15oz. can of chicken broth. That was the real clincher on the taste. It was wonderful. I would definetly make it again and again. Even my 2 year old ate it and wanted more.
My husband liked the flavor of this better than regular chili. To be honest, I was skeptical of the cinnamon, put it in anyway and didn't tell my husband. I used diced chicken breasts instead of the ground turkey because that is what i had on hand. it has really good flavor. I just wish that it was thicker like regular chili instead of like a bean soup. *7/03, made this again and subbed 3/4 cup uncooked rice for the beans and the liquid the same. Not chili anymore, but a really great spicy chicken and rice soup.
I made this weeks ago and feel I've done a great disservice by not praising it immediately! I truly loved it both times I made it. I went w/ advice from others to cut down on the broth and only used 2 cups. It was soo cold out, so I made cornbread with it for a perfect meal.
* Percent Daily Values are based on a 2,000 calorie diet.
White Chili with Ground Turkey
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 156
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