Lunch / Dinner
White Chili with avocado
Our White Chili is creamy and smoky (thanks to the roasted chiles). Chicken is typically the go-to meat in white chilies, but we opted for ground turkey because, while it’s light in color, it provides way more flavor than ground chicken or chicken breasts since it includes some dark meat in the mixture. Adding some corn tortillas to the chili gives it a different texture and taste. As the tortillas cook and break down, they perfectly thicken the chili. And toasting them in a dry skillet beforehand brings out their corn flavor.
Removing Chile Skins
Broiling the chiles until charred, then steaming them, makes it easier to remove the skins — but it can be difficult to remove the skins even after roasting. If that’s the case, it’s OK to chop them without skinning them.
Preheat broiler to high with rack 6–8 inches from element.
Toast tortillas in a dry skillet over medium-high heat until slightly crisp; crumble into large pieces.
Heat oil in a pot over medium until shimmering. Add onions, garlic, and jalapeño; sweat, partially covered, 5 minutes. Add turkey, chili powder, cumin, and oregano; cook, partially covered, until turkey browned, 7–8 minutes. Crush turkey with a potato masher until fine.
Add broth and bring to a simmer. Stir in tortillas, chopped chiles, and beans. Reduce heat to low, cover, and simmer chili, 20 minutes, stirring occasionally.
Off heat, stir in half-and-half and ½ cup cilantro; season with lime juice, salt, and black pepper. Top servings with avocado and cilantro.
% Daily Value*
Total Fat 13g 20%
Saturated Fat 1g 5%
Cholesterol 68mg 22%
Sodium 578mg 24%
Carbs 53g 17%
*Percent Daily Values are based on a 2,000 calorie diet.