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I’m not usually a “chili” eater. Before I even continues, let me clarify that the chili I refer to over here is the American-style chili usually made of bean and some ground meat and some peppers like jalapeno. Not “hot” spicy, but usually spices like cumin, oregano, coriander seeds, etc are used. Okay, so, after I made this pork cheek chili, I’ve told myself that that was the best chili I’ve ever made and it is, try it and you’ll know what I mean. I saw the white bean chili recipe on the health magazine and decided to give it a try. It’s a “healthier” version, but it’s still flavorful and doesn’t taste “skinny” 🙂 The idea of one-pot meal and a bowl of warm white bean chili in a cold winter just really convenient and comforting.
Ingredients
Method
- Heat a 5 1/2 to 6 quart pot over medium high. Add turkey and pepper; cook until brown. Transfer to a bowl
- Heat oil in pot over medium. Add onion and garlic; cook until soft (10 minutes). Stir in chilies, cumin, and oregano; cook 1 minute. Add turkey, beans, and broth; cover the lid and cook for about 1 hour
- Whisk cornmeal into milk. Add to the pot. Garnish with some cilantro, jalapeno, cheddar cheese and serve immediately with some salad or some crusty bread if you like and tortilla chips on the side
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