Chef's Recipe

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White Turkey and Bean Chili

Welcome to a cuisine scene unlike anything you’ve ever experienced. With a wide range of complimentary and specialty restaurants you have more dining options than days of your cruise. So unfold your napkin and enjoy experiences of gastronomic proportions.

Ingredients

  • Olive Oil: 2 tbsp
  • Garlic (peeled and fresh: 2 oz.
  • Jalapeno Peppers: 1 ½ oz. chopped fine
  • Yellow Onions: 12 oz. chopped
  • Yellow Bell Peppers: 5 oz. diced in 1 cm pieces
  • Cumin Seed: 1 tbsp. ground
  • Oregano: ½ tsp
  • Coriander: 2 ½ oz. ground
  • Chili Powder: 1 tbsp.
  • Cinnamon: 1 tsp ground
  • Black Pepper: 2/3 tsp ground
  • Bay Leaves: 2 whole
  • Turkey Breast: 2.2 lbs. with skin on minced
  • Navy Beans: 2.2 lbs.
  • Corona Extra or Modelo: 1 bottle
  • Chicken Stock: 28 oz.
  • Salt: 2 tsp

Preparation

  • Season the turkey meat with the salt and black pepper and sear nice and brown. Set aside.
  • Heat the olive oil and add the garlic and jalapeno and cook till the garlic is light brown.
  • Add the onions and yellow peppers and continue to sauté until the onion is soft and clear.
  • Add the bay leaf, cumin, coriander, chili powder, oregano and cinnamon. Sauté for one minute.
  • Add the cooked turkey once minced and 1 lb. on the navy beans.
  • Add the beer and the chicken stock.
  • Bring all to a boil and simmer, stirring often.
  • Puree balance of white beans adding some soup stock as necessary.
  • Add the bean puree to the soup and mix well.
  • Simmer 10 minutes and enjoy!

 

Out Destinations




J Brian Raymond
Out Destinations

1816 W Butler Dr
Phoenix, AZ 85021
623-349-4822

 855-949-1500 (Toll-free)
 brian@outdestinations.com
 www.outdestinations.com

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