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Tonight I’m making a “white” chili for dinner, a heresy to those who grew up in the southwestern US and Texas.  And yes, I’m putting beans in it, great northerns, to add another slap in the face of tradition.  It truly is delicious, though, otherwise I wouldn’t bother at all.  You’ll need a pound of lean ground turkey, garlic, onion, green pepper, a can of some sort of white bean (drained), a large can of chopped tomatoes with juice,  chicken broth, salt, cayenne pepper, cumin, coriander, brown sugar, olive oil, and flour.

Chop the onion, pepper, and garlic.  Saute them until soft in medium-hot olive oil.  Season with the salt, spices, and sugar according to your tastes.  Zip the heat up to high and add the turkey, browning the meat and breaking it up.  When the meat is browned , sprinkle a couple of tablespoons of flour into the pot, stir well for a few minutes.  Pour in a cup and a half of broth slowly, stirring to evenly thicken the mixture.  Add the drained beans and the tomatoes with their juice.  Bring to a simmer, put on a lid, lower the heat, and let it hang out on low for a couple hours, stirring occasionally.  It really is yummy, but lighter than traditional chilis.  I serve it with some grated cheddar and sour cream.  I’m also planning on making a bacon and jalapeno cornbread and a green salad to go with it.  Such a gringa, I am.