This is an easy chili recipe that makes a great family dinner, or serve it to guests in lieu of the usual barbecue. The chili is inexpensive to make, requires no hard-to-find ingredients, and is mild and creamy. Yes, you can spice it up if you want, but try serving the spicy additions on the side so that people can adjust the heat to their tastes. The chili takes less than an hour to make, so you won't be standing by a hot stove for long. Serve the chili plain or with the toppings of your choice. I like the chili with sour cream, chopped cilantro, shredded cheese, and chopped green onions. The chili is nutritious, so you won't need much alongside it. A salad and corn bread or muffins would be plenty. Enjoy!
White Ground Turkey Chili -- Serves 4+
1 tablespoon of canola oil
1 medium onion, chopped
16 ounces of lean ground turkey (93 percent)
1 teaspoon of salt or to taste
½ teaspoon of ground pepper
1 teaspoon of dried oregano
1 teaspoon of ground cumin
1 teaspoon of ground coriander
½ teaspoon of chili powder
1 teaspoon of dried cilantro (optional but good)
1 teaspoon of garlic powder (or 2-3 cloves, chopped)
2 cans of white beans with their liquid (cannelloni or other)
2 cups of hot water mixed with 2 teaspoons of reduced sodium chicken “Better Than Bullion”
4-ounce can of chopped green chiles (use a 7-ounce can if you really like chiles)
12-ounce package of frozen corn
2 tablespoons of cornstarch
½ cup of milk
1/2 cup of light sour cream
1-3 teaspoons of lime juice, depending on your taste
Heat the oil over medium-high heat in a large pot. Add the onion and saute it a few minutes until it begins to soften. Crumble in the ground turkey and saute it with the onion for about five minutes. Sprinkle on the salt, pepper, oregano, cumin, coriander, chili powder, cilantro, and garlic powder and mix them into the mixture, continuing to saute everything. Add the white beans, the hot water, the “Better Than Bullion,” and the chiles to the mixture and stir well. Partially cover the pot, turn down the heat to medium or medium-low, and let the mixture simmer for 20-25 minutes. Stir in the frozen corn and let it cook a few minutes in the hot mixture. Mix the cornstarch and milk in a cup until smooth and add it to the pot, stirring it into the chili until the chili thickens slightly. Turn off the heat and stir in the sour cream. Add a little lime juice and stir it into the chili. Taste the chili and add more salt and pepper if necessary.
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