White Bean Turkey Chili
(Serves 6)
- 1 large onion, diced
- 8 cloves of garlic, diced small or crushed
- 3 Tb olive oil
- 1 cup red bell pepper, diced
- 1/2 cup poblano chilis, diced small
- 1 8-oz can relleno chilis (or other canned chilis) diced
- 2 cups butternut squash, peeled and diced
- 3 cups diced leftover roasted turkey
- 2 Tb dried cilantro or ½ cup fresh, chopped
- 3 Tb chili powder
- 2 Tb dried oregano
- 2 Tb chopped fresh sage
- 2 15-oz cans cannellini beans, drained and rinsed
- 6 cups chicken broth
Sauté the onion in the olive oil over medium-high heat for about four minutes until they start to soften. Add the butternut squash and the garlic and sauté for another 10 minutes or so. Add the bell and poblano peppers and sauté for another five minutes. Stir in the cilantro, the chili powder, salt and pepper to taste, the oregano and the sage. Toss well and then add the beans, the turkey and the chicken broth. Bring to a boil and then reduce to a simmer. Cook over medium heat, stirring occasionally, for about 45 minutes. To thicken the chili, crush some of the beans, and cook for another 15 minutes or so.
