Description

Like traditional chili, there are as many white chili recipes as there are chefs. White chili referes to a chili recipe that isn't tomato based and as a result has a white color rather than a dark brown or reddish color. White chili recipes usually contain chicken or turkey, but could also be made with fish. A vegetarian chili can be made by using only white beans and leaving out the meat.

A perfect cold weather food, some white chili is soupy and creamy, and full of chunky chicken or turkey. Other white chili is vegetarian, bean-centered magic, with plenty of flavor to spare. Anyway you make it, its simple, warm, hearty, and filling. White chili is great by itself for lunch or dinner. And, you can serve it over an omlette if you want to have it for breakfast.

This recipe makes a fragrant white chili dish that is a electic twist on the traditional tomato-based chili recipes. You can serve it lime wedges, a spoonful of sour cream or a sprinkling of cheese. If you're having company, pop it up a notch with a bit of garnish. It will turn your simple, hearty white chili into a gourmet masterpiece. Sprinkle with paprika and then toss on some cilantro leaves.

Whether you make white chili with chicken, white chili with turkey, white chili with fish or vegetarian white chili, any way you serve it, it will be an unusual, delicious alternative to the chili dishes you're used to. I love white chili. And after you try this recipe, you'll love it too.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 5 cloves garlic, chopped
• 1 tablespoon kosher salt
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 tablespoon tomato paste
• 1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
• 1 pound ground turkey
• 1 (12-ounce) Mexican lager-style beer
• 1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
• 1 (15 1/2-ounce) can kidney beans, rinsed and drained
• Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips, for garnish, optional

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.