Is there anything like a bowl of hot chili to warm you up on a cold winter evening? We love chili in our home, and this is one of my family's favorite recipes.
This recipe started out as an attempt for a new style of white chili. Since it turned out more golden in color, we call this our Golden Chili.
You can easily make this recipe vegetarian, just omit the turkey sausage and add to extra cans of beans, and be sure to use vegetable broth in place of the chicken broth.
1 tablespoon olive oil
2 onions, chopped
4 cloves of garlic, chopped
2 jalepenos, deseeded and minced
2 teaspoons ground cumin
1 tablespoon ancho chili powder (regular is fine too)
2 teaspoons chili powder
1/2 teaspoon ground oregano
1 1/4 pounds (one package) of Turkey Italian Sausage
2 cups chicken broth
2 - 15 oz cans chickpeas
1 -15 oz can pinto beans
1 - 15 oz can creamed corn
In a large stock pot, heat the oil to medium heat and add the onion. Cook until carmelized, about 10 minutes.
Add the garlic, jalepeno, cumin, chili powder and oregano, cook for another 2-3 minutes. Add the sausage, breaking it up with the spoon into small pieces (make sure you remove the casing first to make this easier).
Once the sausage is browned and no longer pink inside, deglaze the pan (basically, just pour the broth into the hot pan) and scrape the pan to get all those yummy bits off the bottom.
Add 1 can of the chickpeas and the pinto beans.
In a blender, puree the 2nd can of chickpeas and creamed corn*. Add the mixture to the chili. Simmer for about 15 minutes, or until the chili is the desired consistency. The great thing about chili, if it gets too thick, just add some chicken broth or even a beer to thin it out.
Top with shredded cheese, sour cream and green onion.
*Pureeing the chickpeas and corn gives the chili a thicker consistency. You may certainly add them without this extra step!