The Fall chill is in the air, and therefore it's time for hearty soups and slow-cooked meals; but that doesn't mean you have to sacrafice the healthy for the hearty. Here's a favorite recipe that I found on Williams-Sonoma (which I think has some of the best recipes around). Since the only time I have a lot of turkey leftovers is Thanksgiving, I tweaked the recipe a tad, and use rotisserie chicken, found at most grocery stores (I love the all-natural Bell & Evans chickens at Russo's).
It's quick and easy:
Ingredients:
2 Tbs. olive oil
1 large yellow onion, diced
Salt and freshly ground pepper, to taste
2 tsp. toasted ground cumin
5 garlic cloves, minced
1 jalapeño, seeded and minced
1 lb. Anaheim chilies, roasted, peeled and diced, or 3 cans (each 7 oz.) whole fire-roasted
1 lb. diced cooked turkey (or chicken)
3 cans (each 15 oz.) cannellini beans, drained and rinsed, or 4 1/2 cups cooked white beans, drained
2 Tbs. minced fresh oregano
1/3 cup minced fresh cilantro
1/4 cup cornmeal
Shredded jack cheese, sour cream and lime wedges for serving
Directions
In a large sauté pan over medium heat, warm the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the cumin, garlic and jalapeño and cook, stirring, for 30 seconds. Stir in the chilies and 3 1/2 cups of the broth, then transfer to a slow cooker. Stir in the turkey (or chicken), beans, oregano and cilantro.
Put the cornmeal in a small bowl and slowly whisk in 1/2 cup of the broth. Stir the cornmeal mixture into the turkey (or chicken) mixture. Cover and cook on high for 3 hours according to the manufacturer's instructions. Thin the chili with more broth if needed.
Ladle the chili into warmed bowls. Serve with cheese, sour cream and lime wedges. Serves 6 to 8.
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