Perfect for fall and football season, this easy recipe is a family favorite that’s quick to make and full of flavor.
– Yellow onion – Garlic – Green bell peppers – Unsalted butter – Chicken or leftover turkey – Navy beans – Rotel tomatoes – Stock or broth – Monterey Jack cheese – Sour cream – Fresh cilantro – Avocado – Lime juice
Ingredients
Sauté diced onion, garlic, and green bell pepper in butter until soft. Add drained beans, diced green chiles, broth, and spices. Boil, then simmer covered for 30 minutes.
Shred the turkey with two forks. Add the shredded meat back into the pot and give it a good stir.
Now, stir in some shredded Monterey Jack cheese until it melts right into the chili. If you like your chili thicker, just mash some of the beans in the pot to thicken it up.
Finally, serve up your chili in bowls and top it with whatever you love—extra cheese, sour cream, cilantro, avocado, lime juice, jalapeños, or even some crushed tortilla chips.
Cozy up this chili season with a delicious bowl of White Chili!