That's what it's all about.... making a dish your own.
Unless I'm following a certain recipe, I almost never make a soup, stew, or chili dish the same every single time. I may add more of this or less of that. I may also incorporate a new ingredient from time to time.
Cooking means allowing yourself to get creative in the kitchen. Once you have down the basics and different methods of cooking, you are limitless!
I think that's why I love it so much... along with the gratitude of feeding my family.
Tell me, why do you love to cook? Ponder, as you make this hearty and dare I say, healthy dish...
White Bean Turkey Chili
- 1-2 Tablespoons Extra Virgin Olive Oil
- 1 Onion, Finely Diced
- 2 Cloves of Garlic, Finely Minced
- 1/2 Pound of Ground Turkey
- 1 Teaspoon Finely Ground Sea Salt
- 1/2 Teaspoon Ground Pepper
- 1 Teaspoon Ground Cumin
- 1 Tablespoon Chili Powder (I like to use Carroll Shelby)
- 2 (4 oz.) Cans of Fire Roasted Diced Green Chilies, Mild
- 1/2 C. Green Salsa, Mild
- 2 (15.5 oz.) Cans of White Beans, Rinsed and Drained
- 1 (14.5 oz.) Cans of Chicken Broth, Low Sodium and Fat Free
Heat the olive oil on medium/low heat in a large Dutch Oven or soup pot. Saute the onion and garlic until soft, about 8 minutes. Add the turkey; break it up into very small pieces and brown. Add the salt, pepper, cumin, and chili powder; mix to combine the flavorings. Add the diced chilies and salsa; mix to incorporate.
Allow the ingredients to simmer for 5 minutes so the flavors meld. Gently fold in the white beans and taste to adjust all the seasonings. Add the chicken stock and bring to a boil. Once boiling, turn the heat down to low and simmer the chili for 30 minutes. Serve with warm flour tortillas. Makes 4-6 servings.