Loser Food – White Turkey Chili

March 18, 2009


James made us some delicious White Turkey Chili this week. It ended up CRAZY spicey since we couldn’t find canned tomatillos so we used tomatillo salsa instead and omitted the canned green chiles. It might have been bearable if we had taken the jalapeno out. Nonetheless, it was quite tastey. The recipe is below.

It’s been a weird week. Jumbo got an infection which was the demise of Monday for me. Spring break is uneventful. Reading for a paper, studying for the MAT, trying to be creative (which, I should note, is not conducive to creativity), and feeling badly about not having a job while James goes off to work. I know, it’s a lot for two days. Today I’m listening to some This American Life, painting a gift for a friend, and then headed to lunch with Jessi, my roomie from Samford who I haven’t seen in ages and then I’ll go for a run. I haven’t really run in so long and I really miss it. Hopefully it goes well.

Alright, here’s the recipe – it serves 6-8:

1 pound ground turkey



1 slice white bread or 1/4 cup breadcrumbs

1/4 cup skim milk

1 tablespoon olive oil

1 green bell pepper, cored, seeded and chopped

1 medium yellow onion, chopped

1 teaspoon ground coriander

2 tablespoons ground cumin

1 teaspoon dried oregano

1 1/2 teaspoons salt

1 bay leaf

1 (28-ounce) can tomatillos, drained and chopped – or a whole bunch of raw tomatillos chopped.

1 (4-ounce) can diced green chiles, drained

1 small jalapeño, seeded and finely sliced

2 cups chicken broth

2 cans Great Northern Beans

Chopped cilantro (optional)
Grated Monterey Jack cheese (optional)
Sour cream (optional)

1. Place the bread and milk in a small bowl and set aside. Place the turkey in a large bowl and sprinkle with a bunch of salt and cumin. Mush up the bread in the milk into a paste and mix the paste into the turkey. Make that mixture into a bunch of small meatballs.

2. Heat the olive oil over medium heat in a large stockpot. Add the onions and peppers to the pan and saute until the peppers are soft and the onions are translucent. Add the coriander, cumin, oregano, salt, and bay leaf and stir to coat the vegetables.

3. Add the tomatillos, chiles, jalapeno, broth, and beans and bring the pot to a boil. I should say now that we pureed one of the cans of beans to make a thicker chili and that was quite tasty. Once you get the chili up to a boil reduce it to a simmer, gently drop in the meatballs and push them down until they’re covered in liquid, cover the pot and simmer for 20 minutes.

4. Give the soup a taste and see what it needs adjusting in. Top with sour cream, cheese, cilantro, and lime or just eat it plain. About 350-400 calories per serving depending on your toppings. Tastes even better the next day.


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