Chili Con Carne is a common go-to camp meal, that is an amazingly healthy, high protein recipe packed with flavor, with a lot of flexible ways to be served.
White Turkey Chili
One of the most enjoyable elements of Tiffany’s job is teaching cooking seminars. White Turkey Chili made with ground wild turkey or other upland game birds was developed for the O’Laughlin Camp Cooking Seminars in 2011.
Hundreds of seminar attendees and sport show vendors sampled this chili and the reviews were fantastic. The combination of turkey, beans, and potatoes is both hearty and delicious.
This is the perfect recipe to make right after Thanksgiving when you have leftover homemade turkey stock and mashed potatoes. Or, make it anytime of the year with store-bought broth and instant potatoes.
This recipe is from Tiffany’s book Cooking Game Birds. To buy this book, and many more, visit here.
1 cup diced onions
4 to 6 cloves garlic, minced
2 tablespoons olive oil
2 pounds turkey, ground or finely chopped
2 teaspoons oregano
2 teaspoons cumin
1/2 to 1 teaspoon red chili flakes
2 (7-ounce) cans diced green chilies
1 tablespoon green Tabasco sauce
6 cups turkey or chicken stock or broth
3 (15-ounce) cans cannellini or white beans
1 cup instant or real mashed potatoes
Salt and pepper, to taste
1 lime, juiced
In a large pot, sauté the onions and garlic in olive oil on medium heat for 2 to 3 minutes.
Add the turkey and seasonings, sautéing for an additional 5 minutes.
Add the remaining ingredients, except for the lime juice, and simmer for at least 30 minutes.
Remove from the heat, add the lime juice and serve.