White Chili
2 TBS vegetable oil
1 lb ground chicken or turkey
2 onions, finely chopped
6 cloves garlic, minced
1 TBS cumin seeds
1 TBS dried oregano leaves
1 to 2 jalapeño peppers
1 tsp each salt and black pepper
1 can (28 oz) tomatoes, including juice, chopped
2 cups chicken or vegetable stock
1 can (19 oz) white kidney beans, rinsed and drained or 1 cup dried white kidney beans, soaked, cooked and drained
2 green bell peppers, thinly sliced lengthwise
1½ Cups shredded Monterey Jack cheese
1 can (4 ½ oz) diced mild green chilies, drained
Salsa
Sour cream
Cilantro
In a skillet, heat 1 TBS oil over medium-high heat. Add ground chicken or turkey and cook, breaking up meat with a wooden spoon, until it is no longer pink. Remove with a slotted spoon to slow cooker stoneware. Drain and discard liquid.
Reduce heat to medium. Add remaining oil to pan. Add onions and cook, stirring, until softened. Add garlic, cumin seeds, oregano, jalapeno peppers, salt and pepper and cook, stirring for 1 minute. Add tomatoes and broth and bring to a boil. Cook, stirring, until liquid is reduced by one third, about 5 minutes.
Add beans to stoneware and pour tomato mixture over them. Stir to combine. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until mixture is hot and bubbling.
Stir in green pepper, cheese and mile green chilies. Cover and cook on HIGH for 20 to 30 minutes until pepper is tender and cheese is melted. Ladle into bowls and top with sour cream, salsa and chopped cilantro.
Tips - Instead of cumin seeds, you can substitute ½ TBS of ground cumin
- For a less spicy dish, substitute pablano peppers for jalapeno. If using pablanos, they are larger so you don’t need to add the bell peppers. Sometimes I add one yellow and one red bell for flavor and color.
- For a While Vegetarian Chili: omit the ground beef and add an extra can of beans. Use vegetable broth, rather than chicken.
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