Everything's Alright Now, Because Chili

Photo credit: Everyday Food

We’re starting to worry that winter is never going to end. It’s like we’re in the middle of some frigid “Game of Thrones”-ian alternate universe; winter is coming and it’s never going to leave.

It’s also Thursday, which isn’t Friday. And if you’re unlucky enough to be nursing a cold, well, your world is a whole bunch of blerg right now.

You need chili and you need it now. You need a meaty, white bean-y, steaming hot chili with a serrano pepper kick that fills you up and makes it all OK.

Shhh, it’s alright. Here, have some chili.

Turkey and White-Bean Chili

From Everyday Food

Ingredients:

• 1 large white onion, chopped

• 3 garlic cloves, minced

• 1 to 2 serrano chiles, seeded and minced

• 4 teaspoons chopped fresh rosemary leaves

• 1 1/2 teaspoons ground cumin

• 1 teaspoon dried oregano (preferably Mexican)

• 1/4 teaspoon cayenne pepper

• Coarse salt

• 1 pound ground white-meat turkey or chicken

• 5 cups low-sodium chicken broth

• 1 can (15.5 ounces) cannellini beans, rinsed and drained

• 1 can (15 ounces) white hominy, rinsed and drained

• 3 tablespoons cornmeal

Directions:

1. In a large Dutch oven or other heavy pot, heat oil over medium-high. Add onion; cook until softened, 8 minutes.

2. Add garlic, chiles, rosemary, cumin, oregano, and cayenne and cook until fragrant, 2 minutes; season with salt.

3. Add turkey and cook, breaking up meat with a wooden spoon, until cooked through, 5 minutes.

4. Add broth, beans, and hominy; bring to a boil over high. Partially cover, reduce heat, and simmer until chili is thickened slightly, 25 minutes.

5. Stir in cornmeal and cook 15 minutes. Season to taste with salt.