SPICY WHITE CHILI 2 tablespoons olive oil 1 cup diced green bell pepper 1 cup diced onion 1 tablespoon chopped garlic 1 pound ground turkey 1 pound turkey Italian sausage, casings removed 1/2-1 cup chopped roasted New Mexico green chile (or 2-4 cans diced green chile) 1 teaspoon dried oregano 2 tablespoons dried cumin 1 tablespoon dried coriander 2 small bay leaves 1/4 cup cornmeal 2 cans cannellini or navy beans, drained and rinsed 1 can sweet corn, drained and rinsed 2 diced zucchinis (about 2 cups) 1 quart chicken stock 2 teaspoons salt
Garnishes sour cream chopped scallions chopped cilantro diced jalapeños diced avocado crumbled cotija cheese
Heat oil over medium high in large heavy bottomed pan. Add onion and garlic, and sauté for 5 minutes or until softened. Add sausage and ground turkey, turn heat to high, and cook until browned and no pink remains. Add the oregano, the cumin, the coriander, and the bay leaves, and cook for a minute to release the flavor oils. Reduce heat to medium. Add the green chiles. Add the cannellini beans and the corn, and stir once more. Add the cornmeal, and stir again. Gradually add the chicken stock while stirring. Add the salt.
Bring to a boil, reduce to a simmer, cover and cook over very low heat for 30 minutes to 1 hour.
Correct seasonings with salt and pepper to taste.
May be made ahead and reheated. The flavor will only improve.
Serve with an assortment of garnishes.
Makes 12 servings.
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