Roasted Garlic Turkey Chili #OurFamilyTable

This white chili is loaded with layers of flavor from roasted chile peppers and a whole bulb of garlic.  It is one of the best bowls of chili I have eaten.

The From Our Dinner Table Group are sharing Game Day Chili Recipes........

Game Day Chili Recipes

• 6 Can Chili by Our Good Life
• Chili Con Carne with Chocolate by That Recipe
• Classic Chili with Beans by Sweet Beginnings
• Easy Book Club Chili by Art of Natural Living
• One-Pot Chili Mac by Cheese Curd In Paradise
• Roasted Garlic Turkey Chili by A Day in the Life on the Farm
• Slow Cooker Turkey Chili by Karen's Kitchen Stories

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

What makes this chili so special is taking the time to roast the onion, two different types of chiles and a whole head of garlic.  It takes a little bit of extra time and effort but the results are well worth it!!

And this is coming from a chili fanatic.  I love chili and we eat it quite often during the cold winter months.  I have shared numerous versions like this 13 Bean Chili and this Mexican Beer Chili made with pork.  

I have made chili with beef, like this family favorite that was one of the first recipes I shared when starting this blog.  Sometimes I use venison.  We love White Chicken Chili and Mediterranean Chili. During the summer I make use of all the fresh produce with this Summer Veggie Chili.  

I love them all but I am telling you this Roasted Garlic Turkey Chili is my new all time favorite.  I knew, as soon as I saw this recipe in a Cuisine at Home magazine that I had to make it.  I mean, a whole head of roasted garlic?  Why, yes please.

This recipe takes a little longer but most of the time is hands off so it won't take you away from the game for too long.  These Cheese Quesadillas go great with this Chili and also come together very quickly.

#soup, #chili, #chiles, #turkey, #roastedvegetables, #garlic,

Soup, One Pot Meals, Turkey, Poultry

Mexican fusion

Yield: 6 servings

Author: Wendy Klik

Roasted Garlic Turkey Chili

prep time: 30 Mcook time: 1 H & 30 Mtotal time: 1 H & 60 M

This white chili is loaded with layers of flavor from roasted chile peppers and a whole bulb of garlic. It is one of the best bowls of chili I have eaten.

ingredients:

• 1 lg. sweet onion, chopped
• 2 T. olive oil, divided
• 2 poblano chiles. halved and seeded
• 2 jalapeno chiles, halved and seeded
• 1 bulb of garlic
• 1 lb. ground turkey
• 2 garlic cloves, minced
• 2 t. chili powder
• 2 t. cumin
• 2 t. oregano
• dash of cayenne pepper
• salt and pepper, to taste
• 1/3 c. flour
• 6 c. chicken stock
• 3 (15 oz) cans white beans, drained and rinsed
• 1/2 c. heavy cream
• juice of 1 lime
• Shredded Mexican Cheese Blend, if desired

instructions:

How to cook Roasted Garlic Turkey Chili

1. Toss the onions and chiles with 1 Tablespoon of the olive oil.  Place onto a baking sheet.  Slice the top of the garlic bulb off exposing the cloves.  Place on a piece of heavy duty foil, drizzle with the remaining Tablespoon of oil and seal. Place onto the baking pan with the onions and chiles.  Place into a preheated 425* oven for about an hour, until the peppers are blackened, the onions are tender with some char and the garlic is soft.  Stir the onions, once during the roasting process.
2. Remove the chiles to a plastic bag, seal and set aside to steam for a few minutes. 
3. Place a large soup pot or dutch oven over medium high heat. Add the turkey, season with the minced garlic, cumin, chili powder, oregano, salt, pepper and cayenne.  Cook and stir until cooked through and crumbled.  Add the flour and stir to coat.  Stir in the broth and bring to a simmer.
4. Place one can of the beans into a food processor.  Squeeze the cloves from the roasted garlic into the food processor.  Puree until smooth.  Stir this mixture into the soup along with the roasted onions.  Remove the chiles from the bag and remove the skin.  Chop the chiles and add to the soup.  Let soup come to a boil, reduce heat and simmer for about half an hour.  
5. When soup has thickened, stir in the remaining beans along with the cream and lime juice.  Taste and season with additional salt and pepper, as needed.  
6. Serve garnished with shredded cheese, if desired.

NOTES:

Adapted from a recipe found in Cuisine at Home, Issue #119

Calories
671.54

Fat (grams)
30.14

Sat. Fat (grams)
10.43

Carbs (grams)
59.55

Fiber (grams)
11.20

Net carbs
48.36

Sugar (grams)
9.41

Protein (grams)
42.88

Sodium (milligrams)
952.94

Cholesterol (grams)
114.25

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