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White Bean Bird Chili

This chili is the perfect source of winter bliss - don't miss out.


So basically daylight savings is ruining my life. Dramatic? maybe. But there's some truth here because I feel weird cooking dinner when its dark outside. Feeling like I spent all of daylight at work makes me SAD. But eating this chili today made me smile like from my tummy to my face. Does that make sense? I was literally smiling at my desk like such a happy little weirdo.


It's filling and warm but not heavy. Imagine the most content you've ever felt - now imagine that feeling in a bowl and BOOM you'll understand this chili (or at least how I feel about it).


My favorite part of chili? Toppings.


I liked to add the classics - sour cream, cheese, onion. I also added jalapenos, green onions, and red pepper flakes. Everyone has their own version of what they consider to be classics (fritos, cilantro, tobasco). In my family we also add a base of noodles which I love (naturally). I have a friend who eats it with chips like a dip! I love that.


This chili uses ground turkey breast and ground chicken. The first time I had turkey chili was in Deer Valley and now whenever I eat turkey chili it takes me back there. There's something about ski lodge food thats better than all other food. Kinda like eating after swimming all day.



I literally ate a bowl of this for breakfast because I was up early taking pics.


Chili has so many different sources of flavor and somehow they come together perfectly. It also brings people together. Family events, sporting events, chili cookoffs. My parents used to have a chili party the Saturday after Thanksgiving and a bunch of family friends would bring over crockpots with different chilis and soups and I hope to bring that tradition back some day when I have more space.




Okay I think I've made my point: I love this recipe so much. It's more than a bowl of beans.


Grocery list:

  • 2 lbs ground turkey/ chicken (either 1lb of each or whichever mix you prefer)

  • 1 can navy beans, drained

  • 1 can cannelloni beans, drained

  • 1 large yellow onion, diced

  • 1 tablespoon honey

  • 3-4 cloves garlic, minced

  • 2 tablespoons tomato paste

  • 1/3 cup dry white wine

  • 1 tablespoon chili powder

  • 1/2 cup greek yogurt

  • 2 (4oz) cans of diced green chilis (think rotel or hatch), I use one mild and one spicy

  • For toppings: sour cream, white cheddar, jalapenos, green onion, red pepper flakes


Instructions:

  1. Dice the onion fairly small and add nearly all of it to a large sauté pan. Save some for topping later. Sauté over medium high heat with olive oil, salt, pepper and honey until translucent. Then add garlic and sauté another 2 minutes or until fragrant.

  2. Add in the ground meat and separate into small crumbles as it cooks. Once the outsides are cooked, add tomato paste and chili powder and keep cooking until edges begin to brown. Add a splash of white wine and let cook another minute.

  3. Transfer contents to your crockpot. Add in the canned green chilis, bean, yogurt and stir to mix.

  4. Cook on high 1-2 hours or on low 3-4 hours.

  5. Separate into bowls. Pour over noodles if you're feeling extra cool. Top with all sorts of fun things but sour cream, cheese, jalapenos, green onion, and red pepper flakes are my favorites.


I really hope you all enjoy this one. Let me know if you make it! Love to hear from you @honeyibaked on instagram.


Stay hungry,

Anna


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