Original post was back in the winter of ’13. For those of you who are new to the blog or missed it, I am re-posting the recipe. It is delicious and the inspiration comes from Bonnie’s on Aspen Mountain. It is probably my most favorite thing to eat at Bonnies , so if you ever find yourself out here skiing go to Bonnies and get the White Bean Chili with Chips of course!
Perfect recipe for Superbowl! I like to make it a day or two ahead and let the flavors all come together but if you can’t it’s fine to make the day you’re eating it. You can use your slow cooker and you will probably have to add some more liquid, or use a Le Creuset type of pot which is deep enough to hold all the ingredients. You can change up recipe and use ingredients which you prefer, it’s a very “flexible” type of recipe.
*when I use the slow cooker I brown meat and veggies first on the stovetop
*you can double up on this recipe by adding ingredients, I will usually increase the meat to 2 lbs. and maybe a little more diced tomatoes, spices, and a little more onion and vegetable. This is a very flexible recipe.
Or make now — have some and freeze the rest for some other time. It can keep frozen safely for 3 months.
1-2 lb. dark meat turkey , I prefer the dark meat turkey flavor but use whatever you’d like, I stretch recipe by adding an extra pound of meat here (2 lbs.) you will have to increase liquids though
3 Tablespoons unsalted butter
1/2 large white onions, chopped
1 green pepper , chopped( I use the green for color here, but feel free to change it to any color pepper you prefer)
1 yellow pepper, chopped (same goes for this pepper)
1 Tablespoon chopped garlic ( about 1 large clove or 2 small)
3 15 ounce cans of White Northern Beans, or any white bean you like. Drained.
7 oz. salsa or picante sauce
1 8 ounce can of diced green chiles. ( I used 2 cans of 4 oz. hot green chiles)
1 8 ounce can of whole kernel corn
1 lb. can diced tomatoes ( drained)
1 Tbsp. cumin
1 Tbsp. oregano ( I love to use Mexican oregano) but no worries if you can’t find it
Kosher Salt to Taste– keep tasting , I added a fair amount of salt. Add at your own discretion.
Freshly ground black pepper, but if you have it you can use white pepper !
3-4 cups chicken or vegetable stock –start out with 3 and if it is too thick you can always add more liquid.
12 oz. Sour Cream–I use light not fat free. Strain the sour cream to get rid of the little bit of liquid. You can also use yogurt if you like. Add this ingredient last and blend it in well.
Shredded Cheese ( Mexican Style, Jalapeno or Cheddar. This is a topping so I just put it out in a bowl alongside some fresh chopped jalapeno. Tortilla chips on the side as well.
In a large stockpot or slow cooker ( I use my Le Creuset pot) melt the butter on medium heat. Add onion, peppers and garlic until softened. I add the garlic and some kosher salt here. Add in the 2 lbs. of dark meat turkey and brown that up as well.
Puree 1 1/2 cans of the drained white beans. ( Food Processor here) until beans are smooth and then I add them to the pot.
Add the rest of the drained beans, along with the salsa, chiles, corn, tomatoes and spices ( plus anything else you may want to add) Cook for a few more minutes on a low heat until all of the ingredients are blended.
Add the stock and bring to a boil. I then lower the heat and simmer for about an hour on the stove top.
Before you’re ready to serve it, add the sour cream and blend it in while chili is simmering.
I place the shredded cheese, extra sour cream, chips, fresh cut up jalapenos, salsa and guacamole in bowls on the side so everyone can make their chili their way.
I know there are a lot of ingredients but this is so easy you can make it in the morning and it sit all day in the fridge. You may need to add more liquid when you go to serve it. This freezes really well also.