White Turkey Chili with Aged Cheddar Cheese & Blue Corn Tortilla Strips

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 1⅛ Pounds Ground Turkey
  • 11/2 Cups Cannellini Beans
  • 4 Ounces Aged White Cheddar Cheese
  • 4 Blue Corn Tortillas
  • 1 Bunch Lacinato Kale
  • 1 Lime
  • 1 Poblano Pepper
  • 1 Red Onion
  • 1 Bunch Cilantro
  • 6 Tablespoons White Turkey Chili Spice Blend (Cornstarch, Chipotle Chile Powder, Ground Cumin, Whole Mexican Oregano, Garlic Powder & Sweet Paprika)
  • 1/4 Cup Sour Cream

Directions

  1. Preheat the oven to 450°F. Wash and dry the fresh produce. Drain and rinse the beans. Remove and discard the kale stems; roughly chop the leaves. Quarter the lime. Peel and small dice the onion. Grate the cheese. Stack the tortillas; cut in half, then into ½-inch-wide strips. Thinly slice the cilantro leaves and stems. Remove and discard the stem, ribs and seeds of the poblano pepper; small dice. Thoroughly wash your hands and work surface immediately after handling the poblano pepper.

  2. Place the tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Toast in the oven, stirring halfway through, 10 to 12 minutes, or until lightly browned and crispy. Remove from the oven and transfer to a paper towel-lined plate; immediately season with salt.

  3. While the tortilla strips toast, in a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion and poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened.

  4. Add the ground turkey to the pot; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and just cooked through. Add the spice blend; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.

  5. Add the beans, kale and 3½ cups of water to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Simmer, stirring occasionally, 8 to 10 minutes, or until the liquid is slightly thickened. Turn off the heat. Stir in the juice of all 4 lime wedges; season with salt and pepper to taste.

  6. Divide the finished chili between 4 bowls. Top with the toasted tortilla strips, cheese and sour cream. Garnish with the cilantro. Enjoy!

Email to a friend | Print this recipe | Back