White Bean Turkey Chili


1 tablespoon olive oil
2 pounds of tomatillos (about 15)
1 onion, quartered
1 jalapeno
1 tablespoon olive oil
2 tablespoons chili powder
1 teaspoon chipotle powder
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons salt
2 pounds ground turkey
12 ounces bottle pale ale
2 cans cannellini beans, drained and rinsed
1 cup frozen white corn (or more, I think I used about 2 cups)


Preheat oven to 425. Place tomatillos, onion, peppers, jalapeno and garlic in a large roasting pan. Sprinkle with olive oil and roast for 30 minutes, or until vegetables have softened. Let vegetables cool. (Note: if the skin on the pasilla peppers isn’t blistered, place under broiler for 5-10 more minutes to make peeling the skin off easier.)
Peel the skin of the pasilla peppers and then place all vegetables in a food processor. Pulse until just chopped up.
Heat olive oil in a large pot and add spices. Heat until fragrant. Add turkey and cook until just browned. Deglaze with the pale ale. Add chicken stock and vegetables from food processor. Cook for 45 min-1 hour or until thickened. And beans and continue to cook for 1/2 hour longer.
Add in frozen corn and stir to combine. Take off heat and let cool. Serve with cilantro and sour cream.




I love chili, and I have always believed that white chili was not *real* chili. I mean, it’s white. It doesn’t have beef, there are no black beans, that’s not really chili, right? Well, I recently had my first bowl of white bean chili. Wow. I had no idea what I had been missing. I mean, really, I should have known. I love tomatillos, I almost prefer tomatillio salsa over red salsa. I love chicken chili verde. It’s only natural that I would love white chili. So why have I wanted so long to give this dish a try? Just pure stubbornness I guess.

So what exactly is white chili? It is a combination of tangy tomatillos, spicy peppers, fragrant garlic and onions, and smoky cumin. Mixed together with turkey, white beans and corn, it makes for one delicious dish. So if you have never tried white chili, you should. As a bonus, this chili gets better and better each day. We ate it for four nights, and I swear each night it tasted better than the last!!




Sunday, February 21, 2010 - 7:47pm


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