A Chili Thanksgiving

{Photo from the October issue of Southern Living}

I was so stressed out about Thanksgiving this year that I almost couldn't eat the meal. I wanted to experiment with some newer holiday inspired recipes. Knowing that 12 people were going to eat what I had made, before I even had the opportunity to sample it, was a bit daunting. So much so that I failed to take any pictures of the finished product. I had to mooch a photo from the mag I got the recipe from. I made a few changes in it, nothing new for me, and everyone loved it. The lesson here being, trust your gut and keep your photography device always at the ready...

The recipe calls for 

2 lb lean turkey breast (I doubled the recipe for 12)

olive oil

1 jalapeno pepper

2 large poblano peppers

48 oz chicken broth

2 cans great northern beans

2 cans black beans

1 bottle beer

1 cup barley

2 medium onions chopped (see above)

5 garlic cloves minced

3 tsp cumin

2 tsp dried oregano

Cook the lean turkey in a bit of olive oil and then add to the pot.

Char the peppers until the skins are black. I did this in the oven and turned them once half way through. 

Once they're done you can peel off the skin and chop the pepper to add to the chili.

Once you have combined everything in a LARGE stockpot simmer it for 6 hours. Serve warm. Top with chopped red peppers as you see above or cheddar cheese and sour cream. 

This is the first white chili I have ever had, and I have to say it was really great. It would work with whatever left over turkey you have from Thanksgiving as well.