After Thanksgiving White Chili Food

THANKSGIVING LEFTOVER TURKEY CHILI

Steps:

• Start by prepping all your veggies at once. Chop onions and mince or finely chop garlic cloves (after peeling.) I suggest using a mandolin for your carrots and celery because if you cut them too thick your soup will take 3 times as long to cook (trust me I made this mistake.) De-seed & de-vein jalapeno and bell peppers, then chop them all (keep them separate though.) Finely, prep and trim green beans. You can use frozen or fresh. If you use fresh, cut them to no bigger than 2 inches per piece.
• To the bottom of a very large pot with a lid (8 quart/7.5L stockpot), add oil, onions, garlic, and jalapenos, saute on medium-high for 2-3 minutes or until translucent. Add celery and saute stirring frequently for another 3-5 minutes. Add all remaining veggies including bell peppers, carrots, and green beans.)
• Add in tomato sauce, crushed tomato, green chiles, 4 cups of broth, and chili powder. Stir it all up. Place the lid on the pot.
• Allow chili to come to a rolling boil, then turn down the heat so that the chili is still boiling on low. Place the lid back on the chili. Allow chili to cook for 60-120 minutes (largely depends on how fat you sliced your veggies!) I sliced mine too fat so it easily took 120 minutes. You will need to add 2 cups of water every 30 minutes or so because the veggies will absorb the liquid as they cook.
• Once all the veggies are tender, stir in cooked turkey. Serve immediately with desired toppings.

AFTER THANKSGIVING WHITE CHILI

Steps:

• 1. If you want to soak the beans according to package instructions you can. I prefer to clean the beans and cover with water according to package directions and bring to a boil over high heat then decrease the heat to a simmer. Add salt, pepper, onion, and garlic. Let simmer uncovered for 1 1/2 hours.
• 2. As the liquid begins to dissipate begin to supplement liquid with chicken broth. Continue to simmer until beans are tender. Add more water as needed until beans are tender.
• 3. Add green chiles and tomatoes with green chiles.
• 4. Add McCormick White Chili seasoning packet.
• 5. Then and chopped turkey to tender beans.
• 6. Continue to cook on low heat for the remainder of the day to allow spices and flavors to meld together.
• 7. Thirty minutes before you are ready to serve chop one 8 oz package of cream cheese into small pieces and place into chili and allow to melt.
• 8. Be sure to stir frequently as this will begin to stick on the bottom of the pan.
• 9. When cream cheese is melted serve in bowls topped with your choice of shredded mozzarella, a dollop of sour cream, and/or with a side of crackers or cornbread.

LEFTOVER TURKEY CHILI

Steps:

• Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper, and cook, stirring occasionally, until the vegetables are soft, about 6 minutes. Stir in the jalapeno and garlic and cook until they soften slightly, about 1 minute.
• Stir in the chili powder, cumin, oregano, 1/2 teaspoon salt and a few grinds of pepper. Add the turkey and stir until well coated in the spices. Pour in the tomatoes and chicken broth and scrape up any spices that may have stuck to the bottom of the pan. Bring the chili to a simmer on medium-low and cook, uncovered, on until the liquid has reduced by a few inches and the chili has thickened, about 1 hour.
• Drain and rinse one of the cans of beans; leave the bean liquid in the second can. Add all the beans plus the reserved bean liquid to the pot and heat until the beans are warmed through, about 10 minutes. Season to taste with more salt and pepper. Serve in bowls over potatoes or rice with a dollop of sour cream and sprinkle of chopped scallions.

CREAMY WHITE TURKEY CHILI

Steps:

• Heat oil in a pot over medium-hight heat; sauté onion until soft. Add the garlic and sauté until fragrant (about 30 seconds).
• Stir in stock or broth, jalapeños, cilantro, cumin and oregano. Bring to a boil, reduce heat and simmer for 10 minutes.
• Add turkey (or chicken) and beans; simmer for 5 minutes.
• Mix cornstarch with 1/4 cup of half and half, evaporated milk or cream. Stir into the chili. Add in remaining cream, mixing well to blend.
• Take off the heat. Season with salt and pepper to taste. Adjust spices and heat to suit your taste.
• Serve warm.

HEALTHY WHITE TURKEY CHILI

Steps:

• Cook wild rice according to package directions..
• Meanwhile, heat oil over medium heat in a large pot.
• Add onion and saute for 3-4 minutes, until softened. Add garlic and saute an additional minute, until fragrant.
• Move the onions and garlic to the side and add ground turkey. Cook until browned and cooked through, about 5-7 minutes.
• Add remaining ingredients and stir to combine. (Add wild rice now if it's already cooked, or stir it in once it's finished.)
• Cover and simmer on low for 15-30 minutes. Check and add extra chicken broth if desired, to get it to your preferred consistency.
• Top with your favorite chili toppings and dig in!

WHITE LIGHTNING TURKEY CHILI

Steps:

• Drain the beans and put in large stock pot. Add all other ingredients, cover and simmer for two to three hour or until beans are tender.
• Ladle into soup bowls and top with sour cream and shredded Monterey Jack cheese if desired.