Cold Chili White Chili
4-6 Servings
- Prep Time : 30 minutes
- Cook Time : 1h 30 min
- Yield : 4-6 Servings
Ingredients
- Olive Oil - 2 T.
- Onion - 1 large, chopped
- Ribs Celery - 3, chopped
- Garlic - 4 cloves, minced
- Ground Turkey - 2 lbs.
- Salt - 1 t., plus more for seasoning
- Cumin - 2 T.
- Fennel Seeds - 1 t.
- Dried Oregano - 1 T.
- Chili Powder - 2 t.
- Flour - 3 T.
- Cannellini or Other White Beans - 2 (15-oz cans), rinsed & drained
- Swiss Chard - 1 bunch (about 1 lb.), stems removed, leaves chopped into 1/2 inch pieces
- Corn - 1 1/2 c. frozen, thawed
- Chicken Stock - 4 c.
- Red Peppers - 1/4 t crushed
- Parmesan Cheese - 1/2 c. grated
- Flat-Leaf Parsley - 1/4 c.
Instructions
- In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion & celery and cook until onions are translucent, about 5 minutes. Add the garlic & cook for 30 seconds. Add the ground turkey, 1 t. salt, cumin, fennel seeds, oregano, & chili powder. Cook, stirring frequently, until the turkey is cooked through, about 8 minutes. Stir the flour into the turkey mixture. Add the beans, Swiss Chard, corn, & chicken stock. Bring the mixture to a simmer, scraping up the "brown bits" that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half & the chili has thickened. Add the red pepper flakes & simmer for another 10 minutes. Season with salt & freshly ground pepper, to taste.
- Ladle the chili into serving bowls. Sprinkle with the Parmesan Cheese & chopped parsley.
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