White Chili with Ground Turkey
I made this for our annual Chili Cook-Off and folks really liked it. (I didn't win because folks tended to go for the more traditional red sauce, but everyone that ate it, loved it! Not a drop left!)
My variations were to brown the onion, garlic and turkey and then put into a slow cooker and combine the remaining ingredients except the cheese.
I reduced the cinnamon in half and cranked up the heat with a full tablespoon of cayenne and chili powder, plus a finely chopped jalapeño pepper.
I slow cooked it on low for 4 hours and then let it simmer for another 2 hours. 30 minutes before serving I mixed 2 teaspoons of cornstarch with the juice from the chili and added it to the chili to thicken it up. I then added the cheese so it melted through, which gave it a nice consistency.
Finally, I served it with more shredded cheese, sour cream and chopped cilantro. Yummy!
2 users found this review helpful
Feb. 23, 2012