Black & White Turkey Chili

White chili has always been something I've really loved, even when I was a super picky kid I often asked my mom to make it and was fascinated by the dried beans she used!  White chili (with dried beans) is one of my favorite things to make in the slow cooker, not sure why I haven't shared a recipe on here yet. 

There are some recipes that I'm very loyal to and particular about, but white chili is not one of them.  I've basically never met one that I've not thoroughly enjoyed, and this recipe is no exception!  It's been pretty cold here lately (-40 yesterday) and I spend a good amount of time outside, so I decided to make white chili and remembered an awesome looking one I saw recently on a blog called Kitchen Meets Girl.  Ashley adapted it from a recipe she found, and I slightly adapted her version of it by reducing the amount of chicken broth and using ground turkey instead of cooked chicken.  I was intrigued by the use of a jar of salsa verde and black beans.  Sure enough, the salsa verde made it quite zingy, and the toppings (we did sour cream, cheese, cilantro, and lime) made it even tastier.  It's not spicy, just very flavorful.  My husband is definitely not as fond of white chili as I am, but he liked this recipe so much that his exact words were "Holy smokes, this is amazing!" and then asked to take part of the leftovers to work for lunch instead of putting it in the freezer.  Sounds like a sign of endorsement to me!

Quick Note:  The brand of salsa you use really matters.  I picked Herdez Salsa Verde because I knew we really like the flavor.

Black & White Turkey Chili

1 tsp oil
1.25 lb ground turkey
1 tsp dried oregano
1 tsp ground coriander
1 tsp ground cumin
15 oz can black beans, drained
15 oz can white beans (like Great Northern beans), drained
16 oz can salsa verde (I used Herdez)
2 C chicken broth

Toppings:
sour cream
grated cheese
cilantro
diced avocado
thinly sliced green onion
lime wedges

Heat oil in a large nonstick skillet over medium-high and add ground turkey.  Break it up with a spatula and cook until meat is cooked through.  Add spices and stir around for another minute.  Add beans, salsa verde, and chicken broth, bring to a boil, then reduce heat to low and simmer while you prepare your toppings.  Divide chili among bowls and let people add whatever toppings they want to their bowls.

Yield: About 6 servings