Allow 1 1/2 hours to prepare unless you’re a supper chopper!
Makes about 6 large servings
* 1 large onion, chopped
* 5 cloves garlic, minced
* 2 jalapeno peppers, chopped
* 1 tomatillo pepper, chopped
* 1 1/2 point of turkey breasts, chopped or turkey hamburger
* 2 4 ounce cans of chopped green chile peppers
* 3 tablespoons ground cumin
* 2 tablespoons ground coriander
* 1 tablespoon dried oregano
* 1 tablespoon dried cilantro
* dash of bay leaves
* 1/4 teaspoon ground cayenne pepper (or to taste)
* 1/4 teaspoon ground white pepper (or to taste)
* 4 cans great northern beans, drained and rinsed
* 2-3 cups of chicken broth (add as needed if the chili is too thick or there isn’t enough fluid)
* shredded Monterey Jack cheese (topper)
Directions for the crock pot
Have the crock pot out. In medium size frying pan, saute onion until soft and carmelizing. Add jalapeno, tomatillo, and garlic and saute a few minutes. Transfer to crock pot. Add a little oil to the pan, add turkey, cumin, coriander, white pepper, and cayenne and saute until the turkey turns white. Add the rest of the spices and canned chile peppers and saute a couple of minutes.
Transfer to the the crock pot.
Remove the pan from the burner and take one can of drained and rinsed beans and add it to the pan. Smash up the beans soaking up the oils and spices. Add to the crock pot. Add the rest of the beans to the crock pot and then add the broth until it’s about 1″ below the ingredients. Stir it all around until well mixed.
Cover and heat on low for 8 hours or high for 4 hours.