White Chili with Avocado Cream

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Diced chicken, ground pork, corn, beans, a punch of lime, and a big dollop of avocado cream make this one flavorful white chili! Perfect for chilly late winter nights!

Ah, chili. A source of argument and competition among both regions and friends. I love a good old fashioned chili cook-off just so I can taste the numerous takes on a basic dish. Not to mention the playful bantering and competition! In Texas, a true chili does not contain beans and is typically pretty darn spicy. In Cincinnati, of course, it's a tad sweet (man, I love Cincinnati chili and spaghetti)! Most chili's, it seems, are tomato based in some way. While tasty, they sure seem heavy - though they are perfect for brutal winter nights!

A white chili, in my opinion, is a tad lighter. I can easily nosh on white chili into the spring months. The flavors tend to be a bit brighter - especially in this version! The avocado cream, lime juice, and white corn make this nearly a spring dish.

I'm not gonna lie - this chili isn't a quick weeknight meal. I will promise you that it's worth it and not near as complicated as it seems. It'd be a great Sunday night meal - and you'll have leftovers for lunch the next day!

White Chili with Avocado Cream
1 serrano chili
1 jalapeno pepper
1 medium onion, peeled and halved
4 cups unsalted chicken stock, divided
2 tablespoons flour
1 chipotle in adobo sauce (just 1 pepper - not the whole can)
2 (15-ounce) cans cannellini beans, rinsed, drained, and divided

8 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon ground oregano
3/4 teaspoon ground coriander
1 lb ground pork
2 tablespoons cornstarch
1/4 cup cold water
2 lbs boneless/skinless chicken breasts, cut into bite sized pieces
16 ounce bag frozen white corn
1 (15-ounce) can chickpeas, rinsed and drained
1 cup half-and-half
1/2 cup chopped cilantro
1/2 cup + 2 teaspoons lime juice
1 medium avocado
1/3 cup sour cream
Olive oil
Cooking spray
Salt and pepper, to taste

Preheat broiler to high.

Place the serrano, jalapeno, and onion halves on a foil lined baking sheet. Coat the vegetables with cooking spray and place the baking sheet in the oven. Broil for 15 minutes, turning occasionally, until charred on all sides. Remove from oven and wrap the serrano and jalapeno in foil; let stand 5 minutes. Peel the peppers then halve them, discarding the stems and seeds. 

Place the peppers, onion, 1/2 cup stock, flour, chipotle pepper, and 1 can cannellini beans in a food processor. Process until smooth.

Heat a large Dutch oven over medium-high heat. Add a couple tablespoons olive oil to the pan and swirl to coat. Add the garlic and saute 30 seconds. Add the cumin, oregano, and coriander; saute 30 seconds. Add the ground pork and cook 4 minutes, stirring to crumble. Add the pureed onion mixture and remaining 3.5 cups stock. Bring to a boil, reduce heat, and simmer 20 minutes, stirring frequently.

In a small bowl, whisk together the cornstarch and cold water until smooth; gradually pour into pot. Add the diced chicken and cook 5 minutes. Stir in the remaining can of cannellini beans, frozen corn, and chickpeas; cook 7 minutes. Reduce heat to medium-low then stir in half-and-half, cilantro, and 1/2 cup lime juice; cook 3 minutes. Add salt to taste.

In a small bowl, mash the avocado. Stir in sour cream, remaining 2 teaspoons lime juice, and salt to taste.

Top each serving with avocado cream.

Source: adapted from Cooking Light

One Pot Turkey Pumpkin Chili

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Ground turkey, beans, peppers, corn, and pumpkin are simmered together in this simple, healthy, and warm chili. Easy enough for a weeknight meal but tastes like it's been cooking all day!

I have to be honest; I hesitated even putting pumpkin in the title of the recipe because it scares some people off. Matter of fact, as I was working on the graphic my husband peeked over my shoulder and said "that had pumpkin in it?!" The pumpkin works beautifully in giving it a thick, nutty richness that also helps cut the calories and up the nutritional value but doesn't taste anything like pumpkin. If you don't care for pumpkin flavored things - like my husband - please don't overlook this recipe.

This recipe can be tweaked heavily and still taste delicious. If you like a lot of spice, throw in some cayenne or up the pepper count. Have some extra veggies on hand? Chop them up and toss them in!

Don't you love one pot meals?

Turkey Pumpkin Chili

2 tablespoons extra virgin olive oil

1 small yellow onion, chopped

6 baby bell peppers, cored, seeded, and chopped (use red, yellow, and green combo for color)

2 jalapenos, seeded and finely chopped

4 cloves garlic, finely chopped

1 pound ground turkey

1 (14.5 ounce) can diced tomatoes, with their liquid

1 (15 ounce) can pumpkin

1-2 cups water

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon salt

ground black pepper, to taste

1 (15 ounce) can kidney beans, drained and rinsed

1 (15 ounce) can black beans, drained and rinsed

1 cup frozen corn

sour cream, for topping

chopped cilantro, for topping

Heat oil in a large pot over medium high heat. Add the onion, bell peppers, jalapenos, and garlic. Cook, stirring often, until tender, about 5 minutes. Add the turkey and cook until browned.

Add the tomatoes, pumpkin, 1 cup water, chili powder, cumin, salt, and pepper and bring to a boil. Reduce heat to medium low and add the beans and corn. Cover and simmer, stirring occasionally, for 30 minutes, adding additional water if desired. 

Top with sour cream and cilantro before serving. 

Source: adapted from Whole Foods