So, it’s officially the middle of October, and here in Southern California it is in the upper 80s/90s. I mean, seriously. I understand Indian Summers and what-not, but it’s the middle of October, for crying outloud.
I’m ready for my boots and scarves. I want to eat soup already! I’m not asking for much, here. Just some crisp, cool air. A fall breeze. Someday it’ll be here. Right?
Because I don’t want to wait any longer for “appropriate” weather, and in an effort to move Mother Nature along a little bit, I decided to go ahead with some Fall recipes anyway, starting with this chili.
It’s a well-known fact (that I may or may not have made up) that chili is quintessential Fall food. It is delicious, comforting, and you can make it a million different ways. I tend to just call this one White Bean Chili because sometimes I make it with chicken and sometimes I make it with turkey so since the meat changes (depending on what’s on sale), I just stick with the beans, which always stay the same.
2 tablespoons olive oil
½ an onion, diced
4-5 cloves garlic, minced
2 pounds ground turkey or chicken (whichever you prefer)
2 tablespoons cumin
1 teaspoon chili powder
2 cans white kidney beans, drained (you can use cannellini beans too, if you like the beans smaller)
2 12oz jars of salsa verde
2 cups low-sodium chicken broth
shredded Monterey jack cheese, for serving
sour cream or plain greek yogurt, for serving
In a pot over medium heat, add your olive oil, onion, and garlic. Cook until just starting to soften and the garlic becomes fragrant.
Secret kitchen confession: I LOVE these bags of frozen chopped onion. It saves so much time and they are inexpensive. I only use what I need and put the rest back in the freezer, eliminating food waste.
Back to the chili…
When the onion and garlic are soft, add the ground meat. Stir often to break up any large chunks. Let the meat cook over medium high heat until almost cooked through. It should be mostly white. If you see some pink still, that’s OK, it’ll finish cooking later.
Add the cumin, chili powder, beans, salsa verde, and chicken broth. Mix well. Bring to a boil, then reduce to a simmer for about 30-45 minutes uncovered.
Serve with cheese and a dollop of sour cream or greek yogurt.
This chili has a good flavor, but it is pretty mild. If you want, you can add a jalapeno or other pepper with the onion and garlic if you wanted to kick it up a little bit.
Also, this may seem like it makes a lot of chili, and that’s because it does. This chili freezes beautifully. Put as much as you want into a freezer-safe bag or container and just thaw it out before you reheat it on the stove.