There’s a chill in the air – time for Turkey & Apple White Chili!
I love fall! Back to school, work and to regular routines. I also love the cooler temperatures. Sorry all you ‘heat’ lovers, I like it cool!
Along with the changing leaves and fall breezes, I start to think about making some stick-to-your-ribs meals. Chili is a favourite. Kids love it, and with a few simple updates, adults will love it again too! White Chili is a modern take on an old classic. The beans are mild and tender and apples are the perfect complement to turkey. Enjoy!
See the rest of the recipes from this story in the Fall 2013 issue.
- 4 Tbsp extra virgin oil
- 1 lb turkey breast or thigh, cubed
- 1 onion, sliced
- 4 tsp chili powder
- 2 tsp ground cumin
- ½ tsp smoked paprika (optional)
- 3 garlic cloves, finely chopped
- salt & pepper
- 2 apples, cored and cubed
- (McIntosh or Granny Smith)
- 1 540 mL can chickpeas (drained and rinsed)
- 1 398 mL can cannelloni beans (drained and rinsed)
- 2 Tbsp butter
- 2 Tbsp flour
- 2 cups poultry broth
- ¼ cup fresh lime juice
- chopped green onions, grated white cheddar and cilantro
- (optional) for garnish.
- In a large Dutch oven over medium heat, add 2 Tbsp olive oil. Add turkey, chilli powder and cumin. Season with salt and pepper and cook, stirring for 5 minutes: transfer to bowl.
- To the same pan, add remaining oil. Add apples, garlic and onion and cook, stirring until softened, about 5 -7 minutes. Add chicken back into pan.
- In the same pan, melt butter over medium-low heat. Whisk in flour and cook for 1 minute. Slowly whisk in poultry broth, bringing to a simmer. Cook until thickened; about 3 minutes. Add turkey and beans. Continue to simmer for 5 more minutes. Stir in lime juice and heat through. Re-season with salt & pepper if needed.
- To serve, top with green onions, cheddar and cilantro if using.