On a blustery winter’s day a nice bowl of warm chili will go a long way in making one feel toasty. It just so happens that today, I was not in the mood for a tomato based chili. No problem!
In the following recipe, I was able to find many of my ingredients by heading right to the farm freezer. Roasted mild green chilies & dried herbs from the garden and ground turkey harvested from our own birds. I was eager to get this meal on the stove and into my belly!
- 2 cups of prepared Navy Beans
- 1 pound Ground Turkey
- 4-6 cups Chicken or Turkey Stock
- 1 large chopped Onion
- 2 stalks chopped Celery
- 1 cup roasted & chopped Green Chilies
- 2 tsp dry Oregano
- 2 tsp dry Parsley
- 1/2 tsp ground Sage
- 1/2 tsp dry fennel (not seed)
- 1/2 tsp Cumin
- 1-2 cloves of mincedGarlic
- Chopped Jalapeños added to desired spice level
- 1 cup Sour Cream
- Salt & Pepper to taste
Add all ingredients except for the Sour Cream into a stock pot. Set everything to simmer on low and taste only after the turkey is completely cooked through. The longer you cook it, the more the green chilies will dissolve into the chili. Add salt and pepper to taste.
Turn off the heat and add the sour cream prior to serving. Avoid over heating the chili once you add the sour cream as it has a tendency to separate. Heavy cream can also be added to the recipe if you aren’t concerned about the added calories.
**NOTE** If you don’t have the Sage or Fennel for this recipe…don’t worry. I only added it because I didn’t have Cumin on hand. The chili still tasted wonderful. So much so, I had to help myself to 2 bowls of this green and white goodness!