Ground Turkey and Pinto Bean White Chili with Lime

Ingredients

• 1 onion, diced into small pieces
• 2 tsp. olive oil
• 2-3 tsp. minced garlic
• 1 can diced green Anaheim chiles with liquid
• 1 T dried cilantro, optional but recommended
• 1-2 tsp. ground cumin
• 1 tsp. Mexican oregano
• 1/2 tsp. ground Epazote, optional but recommended
• 2 cans pinto beans with liquid
• 1 quart homemade turkey stock or homemade chicken stock
• 1 cup water
• 2 cups diced leftover chicken or turkey or 1 lb. cooked ground turkey
• 3 T fresh squeezed lime juice
• Salt and fresh ground black pepper to taste
• Grated Monterey Jack cheese or Four Cheese Mexican Blend for serving, optional
• Fresh chopped cilantro or sliced green onions for serving, optional

Directions

1. Cut the onion into a small dice. Warm the olive oil in a heavy pot with enough room for the finished chili, stir in the onion, and cook over low heat for 3-4 minutes, until it begins to turn tender.
2. Stir in the minced garlic and canned green Anaheim chiles, then cook for about 2 minutes more. Add the dried cilantro, if you’re using it, along with the ground cumin, Mexican oregano, and Epazote, and cook for about 2 minutes more so the seasonings can wake up a bit.
3. If you’re making this with ground turkey, pour 2 tsp. olive oil into a separate skillet and cook the turkey until nicely browned while the onion, garlic, chiles, and herbs are cooking in the chili pot.
4. Pour in 2 cans pinto beans with liquid. The dried epazote is helpful with beans, and if you are skipping it, rinsing the beans would be a reasonable choice.
5. Add the turkey or chicken stock and the water, then keep the chili at a low simmer for about 30 minutes, giving it a stir now and then.
6. For ground turkey, stir it into the pot and continue simmering for 15-30 minutes longer. For diced leftover turkey, add it and simmer just 5-10 minutes more, since longer cooking can make the pieces fall apart.
7. Just before serving, stir in the fresh lime juice, then taste and add salt and fresh ground black pepper as needed.
8. Ladle the chili into bowls while hot, with grated cheese melted over the top and fresh chopped cilantro or green onions added if you’d like.