White Turkey Chili
I morphed this recipe from a few different recipes and then tweaked it some more. We make it every year after Thanksgiving with our leftover turkey. Tonight when we ate it, everyone asked for seconds, so I know the recipe is a keeper. Serves 10-12 people.
1 large onion, diced
2 or 3 yellow, red, and/or orange peppers, diced
1-2 Tbsp. fresh garlic
5-6 cans great white northern beans, drained and rinsed
5-6 cans chicken broth (you can replace some of the broth with water)
1 cube (1/2 cup) butter
1 cup flour
2 cups milk
about 4 cups cooked turkey (I'm guessing here. I don't measure mine.)
1 Tbsp. cumin
1 tsp. chili powder
1 Tbsp. salt
pepper to taste
Heat a few tablespoons of olive oil in a large stockpot; add the onion, peppers, and garlic and cook until tender. Stir in the beans and all but 2 cups of the chicken broth and bring to a simmer.
While the beans are simmering, melt the butter in a separate pan, over medium-low heat. Stir in the flour until combined. Slowly whisk in the milk and the remaining 2 cups of chicken broth. Cook, whisking constantly, until smooth. Add this mixture to the simmering beans and stir to combine.
Add the turkey, cumin, chili powder, salt, and pepper. Simmer at least half an hour, stirring occasionally. Adjust seasonings according to taste. I like to serve mine with a little cilantro on top.