• J. Kolk

Turkey & Garbanzo Chili Blanco

Turkey is great for much more then just the Holidays, and this recipe proves it! Double up the recipe and make a large batch for a big family dinner, or keep as leftovers for easy lunch on a cold winter day.

This is my take on a white chili, with turkey instead of chicken, although you could replace the ground turkey with ground chicken if you prefer. Either way this creamy take on a classic meal is both hearty and comforting.

Turkey & Garbanzo Chili Blanco

Makes 5-6 portions

2 white onions

4 cloves roasted garlic

4 cloves raw garlic

2-3 Tbs olive oil

4-5 tsp taco spice mix* (no salt added)

300 grams ground turkey

4-5 cups chicken broth

1 cup corn

1 x 398 ml can of garbanzo beans

1 x 398 ml can of black beans

½ cup sour cream

¾ cup heavy cream

Salt & Pepper

Green onion or cilantro for garnish

Chop onions, and garlic. Heat soup pot and olive oil, toss in garlic and onions. Sautee for a few minutes, until edges start to brown. Add spices and turkey, stirring to break up meat and cook. Once meat is no longer pink and starting to brown, add broth, beans and corn. Season with salt and pepper to taste. Let simmer for about 1 hour. Then add cream and sour cream. Simmer for another 15-20 minutes then check seasoning and serve. Top with extra sour cream, green onions and cilantro or just eat

as is!

* I make my own taco spice mix, and will make a post about it sometime with ratios but I usually add; chipotle chili, ancho chili, cayenne, garlic powder, oregano, cumin and black pepper.

I hope you enjoyed cooking and eating this recipe!

Be Kind & Eat Well

- Jolene

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