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.
2 Tbsp (30 mL) extra-virgin olive oil
1 onion, diced
1 green bell pepper, seeded, diced
2 garlic cloves, minced
1 tsp (5 mL) ground coriander
1/4 tsp (1 mL) ground cinnamon
1 lb (450 g) boneless, skinless turkey breast, cut into small cubes
19 oz (540 mL) can white kidney or navy beans, drained and rinsed
2 cups (500 mL) low-sodium chicken stock
2 cups (500 mL) packed, de-stemmed shredded kale
1 Tbsp (15 mL) adobo sauce
2 Tbsp (30 mL) lime juice, plus more to serve
1/3 cup (80 mL) sour cream
1 cup (250 mL) quick-cooking (fine) cornmeal
1 cup (250 mL) quick-cooking rolled gluten-free oats
1 tsp (5 mL) baking powder
Salt, to taste
2 Tbsp (30 mL) unsalted butter
1 cup (250 mL) water
Preheat oven to 375 F (190 C).
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. Sauté for 10 minutes. Add turkey and sauté 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.