White Chili

Posted January 31, 2010 by Marc Gottlieb
Many of the white chili recipes lacked the body that I was looking for in a tomato-based chili. I included eggplant and it brought back the meatiness that the tomatoes gave to the more classic version.

Posted in :, Cuisines :
  • Prep Time : 20 min
  • Cook Time : 100 min
  • Ready Time : 2 hour, 0 min

Servings

7 cups

Ingredients

  • 1/2 135 divided
  • 3 1380s minced
  • 500 1451s minced
  • 500 1451s ground turkey
  • 500 1451s diced
  • 2 135s
  • 1 135
  • 1 1468 light green pepper diced
  • 2 1468s
  • 1 1/2 1467s onion powder
  • 1 1467
  • 1 1467 dried
  • 1 1467
  • 1/2 1467
  • 1/2 1467
  • 1/4 1467
  • 1/4 1467

Directions

1) Place diced eggplant in a colander. Salt and allow liquid to drain.
2) In a 4-quart pot, heat 1/4 cup oil. Add minced garlic and cook until garlic lightly browns.
3) Add onions and sweat for 10 minutes until golden.
4) Add ground turkey, 1/4 cup oil and stir. Saute on low for 20 minutes.
5) Wash off eggplant and add to pot. Stir to combine.
6) Add stock and chopped green pepper.
8) Add seasoning. Stir to combine thoroughly.
7) Lower heat and simmer for one hour.

Comments

comments

Comments

comments