Good Eats: White Bean Chili

Yesterday, Jim and I once again joined Matt, Kerri, Eric, and Megan in cheering on the Wisconsin Badgers at Camp Randall in Madison. Before the game against Michigan, we attended the 2009 Chili Kick-off sponsored by Chilli Man chili in the Field House. Much like the Badger Blast tailgate event that we participated in a few weeks ago, the Chili Kick-off offers music, food, and drinks to those fans in attendance. And as the name implies, the Chili Kick-off provides guests with bowls of chili topped with cheese and crackers if they so choose to partake in eating chili at 9:30 a.m.

We enjoyed ourselves at yesterday's kick-off event. We got our money's worth in food and beverage once again. The dancing mustard made an appearance, as did former athletic director Pat Richter. The Field House was more crowded yesterday than it had been for the Badger Blast a few weeks ago; we had fun watching the people in the crowd.

Today's Good Eats recipe is for a more mild alternative to the traditional chili that we were served yesterday morning. My sister passed this recipe on to me after she served it for dinner at her house. She makes an awesome salsa verde to top the chili with; I cheat and use store-bought salsa. I pulled this recipe out today so that I could make the chili sometime this week. Enjoy!

Recipe for: White Bean Chili
From: Sue

Ingredients:
3/4 lb. ground turkey
1/2 cup chopped onion
1 clove garlic, minced
3 cups water
1 can (15 oz.) great northern or canneloni beans, rinsed and drained
1 can (4 oz.) diced green chiles
2 teaspoons instant chicken bouillon granules
1 teaspoon cumin
1/4 teaspoon ground pepper
1/4 cup water
2 tablespoons flour
Monterey Jack cheese

Salsa Verde Ingredients/Directions:
5-6 tomatillos, husks removed and finely chopped
2 tablespoons finely chopped onion
2 jalapenos, seeded and finely chopped
1 to 2 tablespoons cilantro, chopped
1 teaspoon finely shredded lime peel
1/2 teaspoon sugar

Stir together, cover, and chill.

Directions:
1. In a large saucepan, cook turkey, onion, and garlic until turkey is no longer pink and the onion is tender; drain.
2. Stir in 3 cups water, beans, undrained chiles, chicken granules, cumin, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 30 minutes.
3. In small bowl, stir together the 1/4 cup water and flour. Add flour mixture to chili. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Top each serving with the cheese and salsa verde. Makes 4 servings, but I DOUBLE ALL INGREDIENTS FOR A DOUBLE BATCH!