Chili Blanc

This white chili with ground turkey recipe doesn't have tomatoes, but it has plenty of heat from fresh jalapenos. Gauge the hotness with the number of peppers you add.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 20 mins
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Chili Blanc
ounces uncooked ground turkey
ounce can or bottle beer
cup water
medium fresh jalapeno chile peppers, seeded and finely chopped
teaspoons instant chicken bouillon granules
1 1/2
teaspoons chili powder
teaspoon ground cumin
15 ounces cans Great Northern beans or two 15- or 19-oz. cans white kidney beans (cannellini beans), rinsed and drained
tablespoon lime juice
Dairy sour cream (optional)
Snipped fresh cilantro or parsley (optional)
Lime wedges (optional)
Chili powder (optional)
Bottled hot pepper sauce (optional)
  1. In a large saucepan cook turkey and onion over medium-high heat until turkey is no longer pink and onion is tender; drain.
  2. Stir in beer, water, jalapeno peppers, bouillon granules, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes, stirring occasionally. Stir in the drained beans and lime juice; heat through.
  3. If desired, mash half of the beans to thicken chili; stir. Ladle into bowls. If desired, garnish with sour cream, cilantro, and lime wedges; sprinkle with additional chili powder. Pass pepper sauce, if desired. Makes 4 servings.
Nutrition Facts (Chili Blanc)
    Per serving:
  • 450 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 67 mg chol.,
  • 525 mg sodium,
  • 56 g carb.,
  • 12 g fiber,
  • 2 g sugar,
  • 33 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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