Creamy White Turkey Chili

Creamy White Turkey Chili

Chili on Halloween has been a tradition over here. If you're having people drop by this Halloween, I can't recommend it enough. Make a pot, leave it simmering on the back of the stove over low heat (or in a crockpot), and invite everyone to drop in on their way trick or treating.

You can pile up a few bowls and spoons, set out your favourite toppings, and then just forget it. It actually gets better with time.

I have my go-to chili that we all love, but this creamy turkey chilli is pretty perfect. Honestly, it’s more than pretty perfect, with the creamy base, tender turkey, pops of crisp corn, and of course I had to throw some kale in there which absorbs the flavor so nicely but wilts into the soup in a way that kale haters wont even notice its presence.

And yes, I’m willing to admit that kale in chili is weird, but I can’t resist the opportunity to add it to recipes like this where it hides so well but gives us all of those nutritional benefits! I won’t blame you if you leave it out, but you also won’t blame me if you add it.

Creamy White Turkey Chilli

Ingredients:

• 1 large yellow onion, diced

• 6 garlic cloves, minced

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons chili powder

• 1 tablespoon cumin

• 2 teaspoons dried oregano

• 2 teaspoons garlic powder

• 2 pounds ground turkey

• 3 cans cannellini beans, divided

• 2 to 3 cups chicken broth (I use water + Better than Bouillon - where has this stuff been all my life!?), divided

• 1 (12- to 16-ounce) jar salsa verde

• Kosher salt

• 1 1/2 cups frozen white corn

• 2 cups chopped kale

• 4 z cream cheese (optional, the blended beans will already make it creamy if you want to make the chili dairy-free!)

• Juice of 1 lime

• Optional toppings: shredded cheese, sour cream, hot sauce, green onions, pickled jalapeños, tortilla chips…

  
  Directions:

1. Warm 2 tablespoons extra-virgin olive oil in a large pot, such as a Dutch oven, over medium-high heat. Add the onion and garlic and cook, stirring frequently, for 5 to 7 minutes, or until light golden brown.

2. Stir in the spices and continue cooking for another minute.

3. Add the ground turkey and cook, breaking the meat into as small of crumbles as possible, until the turkey is cooked through.

4. Meanwhile, blend 1 can cannellini beans (don't drain it — dump the juices in the blender too) and 1 cup stock (I use Better than Bouillon, so I blend 1 cup water and 1 teaspoon BTB) until smooth.

5. Stir the blended beans, 1 jar salsa verde, 2 cans cannellini beans (drained), 1 cup chicken stock, and 1 1/2 teaspoons kosher salt into the pot. Bring to a boil over high heat, then reduce to medium-low, cover, and cook for 20 minutes.

6. Remove the lid and stir in 1 1/2 cups frozen white corn, 2 cups chopped kale, and 4 ounces cream cheese. Stir until the cream cheese is combined, the kale is tender, and the chili has thickened to your liking ~ 4 to 5 additional minutes.

7. Stir in the juice of 1 lime and taste. Is it flavorful enough? Add more salt and seasonings (and Better than Bouillon!) until it's your perfect chili.

The chili will thicken as it sits, so if you make it in advance, you may have to stir in more stock to get it back to the right consistency.

Wishing you and yours a wonderful Halloween! I hope your night is full of fun and ghouls and that it passes quickly so we can move on to Christmas. But make this chilli first!