This creamy yet light “white” chili feels lighter and more stewlike than the common “red” con carne version containing tomatoes. A shaggy cornmeal crumble caps things off, adding the sweetness of chili’s unwavering partner, as does a pillowy dollop of full-fat sour cream. Up the ante by tossing on a handful of grated cheddar cheese before baking.
Vegetarians can substitute crumbled tempeh, tofu, or additional beans in place of the turkey, and vegetable stock in place of chicken stock.
For chili, in large high-sided ovenproof saucepan or large cast iron skillet, heat oil over medium. Add onion, bell pepper, garlic, coriander, and cinnamon. Sauteu0301 for 10 minutes. Add turkey and sauteu0301 until cooked through, about 5 minutes. Stir in beans, stock, kale, adobo sauce, and lime juice. Cook until kale is wilted. Smooth mixture into single, even layer in saucepan or skillet.
For crumble, in large bowl, mix cornmeal, oats, baking powder, and salt. In small saucepan, melt butter over medium heat and continue to cook until nutty in fragrance and light brown. Immediately pour into cornmeal mixture, including brown bits, and whisk in water. Let rest for 5 minutes. Scatter wet crumble mixture evenly yet rustically over top of chili.
Bake chili for 30 to 40 minutes, until bubbling on the outside and crumble is brown in bits. Serve hot with dollops of sour cream and additional lime.
This recipe is part of the A New Kind of Healthy collection.
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