White chili

Last Friday between the hours of 4:00 p.m. and 6:15 p.m., I was a wee bit stressed. A snow storm rolled into the city just as gobs of people headed home from work for the weekend. It took me an hour and fifteen minutes to pick the boys up from daycare and get home. This is something that usually takes me 25 minutes or less. My husband was out of town for the night. The roads were terrible. I had snow in my shoes. The heater in my car was not working. Sam was extra fussy due to a missed feeding. Once at home, he had to be in my arms or else he was wailing to the point of making my ears bleed. I wanted peace and warmth and sanity.

Putting on dry socks and getting Sammy fed and put to bed helped. A friend was able to find her way to our house in spite of the storm, thank goodness, because this is just what I needed. An evening with a girlfriend. And chili.

We prepared this most delicious recipe as we chatted about the week. It was nice. The chili rocked. I could not have asked for a better snowy evening.

Heat 3 tablespoons of olive oil in a large skillet on medium-high heat. Add two 16-oz. packages of ground turkey.

Cook meat until it is no longer pink.

Transfer the turkey to a bowl, leaving juices in the skillet. Add to the skillet:

1 medium onion, chopped

2 cloves garlic, crushed

Cook over medium heat for 5 minutes.


1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

Cook and stir for 1 minute.


One 16-oz. jar mild salsa verde

Two 15-oz. cans white kidney beans (cannellini), drained and rinsed

Two 14.5-oz. cans chicken broth

Cooked turkey

Heat to boiling over high heat and then reduce heat to medium. Cover and cook for 15 minutes. Garnish with fresh cilantro and inhale deeply. The aroma filling your home will make you go, Mmmmm. Eating the chili will provide the peace, warmth and sanity you may or may not have been looking for.

Click here for a printable recipe!