Between the polar vortex and the Super Bowl this weekend, could there be a more perfect time to prepare a pot of chili?
Chili is one of those cold-weather comfort foods I come to crave as the temperature begins to dip in the fall, although I could honestly eat a bowl of chili any time of year. And I dare say it’s become the unofficial food of the Super Bowl. Think about it: how many Super Bowl parties have you attended where chili has been served or where there has been a chili cook-off?
Meat or vegetarian, I enjoy a variety of chili — except, perhaps, chocolately sweet chili or runny chili that tastes like the meat sauce you’d pour on top of spaghetti. (Sorry, Skyline chili lovers!) One of my favorites, though, is white bean chili.
I don’t often cook for my family (bad wifey! bad mommy!), but when I do, I love to make this white bean chili recipe that I adapted from a recipe found in Fitness magazine years ago. It’s easy to prepare, and the leftovers taste just as delicious.
Confession: I either use frozen chopped onion or have my husband do the chopping because my eyes are especially sensitive to raw onions.
White Bean Chili
- 1 lb. lean ground turkey
- 1 cup chopped onion
- 1 garlic clove, minced
- 2-1/4 cups water
- 2 cans (15 oz. each) Great Northern or Cannellini beans, rinsed and drained
- 1 can (4 oz.) diced green chiles
- 2 tsp. instant chicken bouillon
- 1 tsp. ground cumin
- 1/4 tsp. black pepper
- 2 tsp. flour
- red pepper, to taste
- salt, to taste
- Cook turkey, onion, and garlic in large saucepan until turkey is no longer pink
- Stir in 2 cups of water, beans, undrained chiles, bouillon, cumin, pepper, red pepper flakes, and salt. Bring to boil.
- In a small bowl, stir together the remaining 1/4 cup of water and the flour. Set aside.
- Reduce heat and simmer, covered, for 30 minutes.
- When chili is ready, stir in flour mixture and cook for an additional minute or two to thicken.
- Add your favorite toppings and enjoy!
PS – Another easy recipe for my fellow non-cooks!