Fresh Flavor For Old Favorites: White Bean Chili with Fresh Cilantro and Tomatillos

Serves 6

As flavorsome as traditional chili, this one is delightfully different both in its light color and in its use of tomatillos, cilantro, lemon, and lime.

  • 1 pound white beans, soaked and cooked according to package directions
  • 1 1/2 tablespoons oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 pound ground turkey
  • 5 cups water
  • 2 18-ounce cans tomatillos, drained and chopped
  • 2 tablespoons diced canned green chiles
  • 1/2 teaspoon celery seed
  • 1/8 teaspoon cayenne (optional)
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon chopped fresh oregano
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon freshly squeezed lime juice
  • 6 tablespoons sour cream
  • 6 tablespoons chopped fresh cilantro for garnish
  1. Drain the beans and set aside.
  2. In a large heavy pot, heat the oil and sauté the onion and garlic 5 to 10 minutes, or until golden. Add the turkey and cook about 10 minutes, or until no longer pink. Add the beans and the remaining ingredients except the garnishes and bring to a boil.
  3. Reduce the heat and simmer, uncovered, for 2 hours.
  4. Top each serving with a tablespoon of sour cream and sprinkle with a tablespoon of cilantro.

Terri Wuerthner is an herb lover and food developer in Palo Alto, California.

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