Turkey Chili – Wild Thyme

Black Friday White Turkey Chili

• 2 TBSP Extra Virgin Olive Oil
• 1/4 Cup (1/2 of a yellow onion) chopped
• 2 green onions chopped
• 3 Cloves of minced garlic
• 2-3 Celery stalks finely chopped
• 1/2 of a red bell pepper chopped
• 1/2 of a green bell pepper chopped
• 1 4 oz can of green chilis
• 1 lime
• Chili lime seasoning mix – 1-2 tbsp
• 2 or 3 cans of white Northern Beans
• 2 tsp cumin
• 1/2 tsp of cayenne pepper
• 1 lb of left over pulled turkey
• 32 oz of leftover turkey stock or 1 quart of chicken stock
• 1/2-1 cup of heavy cream (or sub in coconut cream to make it dairy free)
• 1 bunch of fresh cilantro

Toppings (optional)

• 1 package of shredded mexican three cheese blend
• Sour cream
• Salsa
• Tortilla Chips
• Avocados
• Cilantro

Directions

In a medium or large size stock pot heat olive oil on medium high heat until nice and hot. Add in the onions and let cook for at least 1 minute before adding the garlic, then add the celery, allow these ingredients to cook until the celery and onions start to become translucent (clear).  Add the peppers and green onions and continue to stir. Cook for about 2 minutes until the vegetables are tender. Add the green chilis and navy beans and stir all the ingredients together. You should also turn the heat down now that you have cooked the vegetables to a medium to low temperature. The bottom of the pan maybe starting to brown and stick so take your lime and squeeze the juice to “deglaze” the bottom of the pan, it will steam up but will help remove some of the brown bits off the bottom of the pan and add flavor to your chili.  Add the turkey. Now add the spice mix, cumin, cayenne pepper, and then add your  broth. (Note:  You may not need to add all of the broth, add as much as you want to get the consistency you like.  Some people prefer a very thick and chunk chili, some like it “soupy”… it’s a personal preference)  At this point you will want to let the chili just simmer on a low to medium heat for about 30-45 min with occasional stirring so that it doesn’t settle on the bottom and scorch.   After about 30 min or so you will notice that some of the liquid has reduced,  at this point I like to add between 1/2 cup to a cup of heavy cream or for dairy free add coconut cream (I think it tastes better).  It gives the chili a nice creamy texture.  If time permits, continue to simmer, the longer the better.  Just before you are ready to serve, add in the fresh cilantro.  Pull the leaves from the stem & just add in whole, there is really no need in chopping this herb. Don’t forget the cilantro!  It will add flavor and a pop of color to your chili.  Sit the toppings out for your guests and enjoy all the compliments you will receive on this amazingly satisfying  day after Thanksgiving chili.