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Rancho Gordo White Bean Chili

January 26, 2010

You’re going to get sick about hearing about Rancho Gordo and seeing bean recipes here, but sorry, I’m still on a bean

turkey chili

kick.  While I love my mom’s white chili recipe, I wanted to give the Rancho Gordo one a go, and it’s an entirely different chili than other white bean ones I’ve had.  Because it has tomatillos and green chilies, it’s a lot like a chili verde, which is usually made with pork and without beans, because it has that tangy taste, and has a lot of cumin and coriander- I think lunch today will be even more tasty than last  night.  Serves 6-8.

Ingredients:

12 tomatillos, husks removed

1 T olive oil

2 lb ground turkey

1 medium onion, diced

3 cloves garlic, diced

2-3 Serrano peppers, seeded and thinly sliced

3 Poblano peppers, roasted, seeded and diced

3 t cumin seeds, toasted and ground (or equivalent ground cumin)

2 t coriander seeds, toasted and ground (or equivalent ground coriander)

1/2 t cayenne pepper (or more for more kick)

1 bay leaf

1 c chicken stock

3 c cooked cannelini beans in their broth (or 2 15 oz cans, undrained)

Cilantro and sour cream for serving

Directions:

Bring a small pot of water for the tomatillos to a boil.  Add tomatillos and boil for 5 minutes, then drain and rinse under cool water.  Dice tomatillos.

Meanwhile, heat olive oil over medium heat in a large pot.  Add turkey and cook until cooked through, breaking it up into small pieces.  Remove with a slotted spoon, and set aside.  Add onion and garlic to pot and cook until softened, abotu 10 minutes.  Add turkey, serrano, poblano, cumin, coriander, cayenne and bay leaf back into the pot and season with salt and pepper.  Add tomatillos and chicken stock and bring to a boil.  Reduce heat and simmer, covered, to let the flavors blend, for 30-45 minutes.  Add beans and broth, or whole cans of beans, to the chili and cook, covered, for 30 minutes to let the beans absorb the flavors.  Serve with chopped fresh cilantro and sour cream.

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