Turkey Chili, the final chili recipe this week…I think

We had a guest at our little party that was not a big fan of chicken (or so I thought, but I had misremembered that part) so I made a turkey chili or something a little lighter to offer, and to give a very different flavor than the other two we had.  I usually make a great white chicken chili but I don’t use turkey all that often, and for no good reason.  So I got to work in the kitchen and it turned out really good. This is what I can up with.

19 oz lean ground turkey

8 oz fire roasted green chilies

2 tsp Better Than Bouillon Chicken flavored (Veggie would also work. Do they have a turkey? If so that would work.)

1 cup water

2 cans White Soy Beans, with liquid

1/2 cup liquid drained from diced tomatoes with green chilies (I used Rotel brand, this is what was drained off of 2 cans used in another recipe I will share tomorrow.)

2 tsp garlic powder

1/2 tsp white pepper

1 tsp cumin

And one of the many reasons I love a chili recipe.  You dump all ingredients into your stoneware, cover and turn your slowcooker on to high for 4-5 hours, or low for about 8.

Everyone really liked this one, even the folks who went back for a bowl of one of the other chilies and ended up with this one as those pots where scraped clean.  It was a big hit.  This one works really nicely with some sour cream, salsa verde and a few tortilla strips on top.

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