Gearing up for spring turkey season? You need some more wild turkey recipes in your recipe reserve.
There are not much easier, complete recipes than chili. Simmering or cooking in your slow cooker is easy because you literally just put a bunch of ingredients and meat and leave it simmering for a few hours.
Try this white chili to differentiate your chilis and add some wild turkey from your successful spring turkey hunt.
• ½ cup chopped onion
• 1 ½ tablespoons chopped garlic
• 4 teaspoons ground cumin
• 1 ½ pound uncooked wild turkey breast, cut into cubes
• 4 cups chicken stock
• 2 tablespoons chopped seeded jalapeño chilies
• 1 teaspoon dried marjoram
• 1 teaspoon dried savory
• 1 16-ounce can beans
• 1 16-ounce can navy beans
• 2 chopped potatoes
• Several dashes of hot pepper sauce (Tabasco)
• Chopped green onions
• Grated cheddar cheese
• Sour cream
Heat oil in a saucepan. Sauté garlic and onion until translucent. Add the turkey and cumin and cook until white.
Add chicken stock, jalapeños, marjoram and savory to turkey mixture. Add beans and potatoes to chili. Simmer covered until chili is thick, about 45 minutes. Season with hot pepper sauce, salt and pepper. If you have a slow cooker you can also add all these ingredients and leave it simmering for an hour or so.
Add green onions, cheese and sour cream for garnish.
Chili is always a staple, hearty meal. And it will taste even better when you’ve harvested the wild turkey yourself.
Recipe adapted from NWTF