The week before we went to Madrid the temp dropped again and we went from summer weather to cool temps. I might even say a bit chilly. I wanted something warming but not too heavy. I wanted green things still, but warm green things.
I came up with this white and green chili recipe. I started with pretty basic idea of white chili. I ended up using turkey breast because turkey is everywhere here. I would have used chicken thighs in heartbeat but those are less abundant and are usually bone-in thigh and legs. But turkey breast is what we had so turkey it was.
I really didn’t want to over cook it since turkey white meat gets dry so damn fast so I browned the cubed turkey (~3/4-1” cubes) first. I just browned it. I didn’t cook it all the way through, then I set them aside to return to the pot at the end of cooking.
But I said white and green chili. This was not a tomatillo or green chile sort of chili…wow, I said chili too many times, but a green with veggies chili. I went for green with green bell pepper, zucchini, a green chile, and spinach. I would have added 2x as much spinach but I didn’t have any more, boo. You could just as easily use fresh. Finally, small white beans, white runner beans and chick peas gave me the white base.
I was a fan. I will be making this again.
White and Green Chili
Makes: ~6 – 2 cup servings
2 Tbs olive oil
1 green chili pepper, minced
2 medium onions, diced
1 green pepper, diced
2 medium carrots, diced
250 g zucchini, diced
729g turkey breast, 1/2 – 1 inch cubes
1.5 cups (1 can) chick peas, drained and rinsed
3 cups (2 cans) white beans of any kind, drained and rinsed
130 g spinach, roughly chopped
1 tbs cumin
2 tsp oregano
1/2 tsp salt
1 tsp coriander
2 cup vegetable broth
3 cups water
Drain and rinse 3 cans of beans. Set aside ~1.5-2 cups of beans.
Heat 1 tbs oilve oil in large pot or dutch oven over medium heat. Sautee onions for 2-3 minutes. Add in carrots and chili pepper and cook until onions are soft and browning, about 5-7 additional minutes.
Removed vegetable to bowl and set aside.
Heat remaining tablespoon of olive oil in pot. Brown turkey in hot oil (in batches if needed to avoid crowding in the pan). Just brown the pieces do not cook through or they will dry out! Add browned pieces to bowl with cooked vegetables.