It finally feels like fall here in central Texas! And I am as happy as can be!
I love sweater weather (not when it is freezing cold but cool autumn days).
I love going for a run in the morning and feeling the cold crisp air fill my lungs.
And I love the comfort food that accompanies these fall days. Casseroles, soups, and chilies are delightful when there is a bit of a nip in the air.
And I love how this hearty White Turkey Chili turned out. Lovely on a chilly day and a perfect way to use up that leftover Thanksgiving turkey.
by Heather of Kitchen Concoctions
1 small onion, chopped
2 garlic cloves, minced
1/3 cup flour
5 tablespoons butter
2 cups half and half
2 cups of chicken broth
1 can garbanzo beans, drained and rinsed
1 can navy beans, drained and rinsed
1 can great northern beans, drained and rinsed
1 cup frozen corn kernels
2 cups cooked, shredded turkey (or chicken)
2 teaspoons Tabasco sauce
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
Cook onion and garlic in 1 tablespoon of butter until soft, not brown, about 3 minutes. Set aside. Melt the remaining 4 tablespoons of butter and whisk in the 1/3 cup of flour to make a roux. Boil for 2 minutes stirring constantly. Add the cooked onion and garlic to the roux.
Note: I used leftover cooked Thanksgiving turkey in this recipe. However, if you don’t have leftover turkey, leftover chicken, such as from a Rotisserie chicken, would also taste great. Or if you don’t have leftover precooked chicken or turkey you can place 2 large chicken breasts in a pot of boiling water and boil until done, about 20 minutes. Remove from water and carefully shred cooked chicken with a fork. Continue with recipe as written.