WHITE CHILI
Yield: 12 Servings
Requirements:
- ½ cup butter
- 2 cups chopped onion
- 2 cups peeled, cubed turnips
- 1½ cups diced red bell pepper
- ½ cup diced orange or yellow bell pepper
- 1 (3-ounce) can diced green chiles
- 4 garlic cloves, minced
- 2 pounds ground chicken
- 5 cups chicken broth
- 2 teaspoons chili powder (or to taste)
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 16 ounces sour cream
- 2 cups shredded Cheddar cheese
Directions:
- Melt the butter in a large stockpot over medium-high heat and add the onion. Gently heat for 8 to 10 minutes, stirring occasionally.
- Put in the turnips, red bell pepper, orange bell pepper, green chiles, and garlic. Sauté for 5 to 6 minutes.
- Put in the ground chicken and stir to break up the meat, browning on all sides for 6 to 8 minutes.
- Pour in the chicken broth and stir to combine.
- Put in the chili powder, cumin, oregano, and cayenne pepper. Bring to a boil. Turn the heat to low.
- Cook the chili for 6 to 8 hours, until reduced and thickened. Add salt and black pepper to taste.
- Serve with the sour cream and Cheddar cheese.
Nutritional Info Per Serving
| |
Fats
|
28.3g
|
Carbs
|
8.4g
|
Fiber
|
1.6g
|
Protein
|
30.6g
|
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