I know I am not alone in this statement, but I am SOOOOO excited and ready for fall. Which in Texas, lasts about an entire week. The concept of fall is pretty much what I mean, cooler temperatures, boots, FOOTBALL (thank the Lord has already begun) and fall food. From pumpkin everything to soups, I love so much about fall foods. I have a go to turkey chili that I usually make during the colder months. While it’s a hit in my house, admittedly I am not a big tomato sauce fan. I’ve been in search of a good white chili for a long long time, just haven’t found one quite up my alley yet.
As you may remember last month, I was able to get in on a great group called the Secret Recipe Club. You are assigned a fellow blogger to go find and try out one of their recipes. This month, I got Nora at Natural Noshing. Her focus is on healthy and non-processed food. Almost every recipe is gluten free and has a vegan or dairy free option. I love that, because it’s completely what I should be eating! I try to go Gluten Free because of my Thyroid disease and she has so many wonderful recipes on her site. Some others I’ll be trying are Pumpkin Pancakes, Brussel Sprout Yam N Chicken Skillet, Caramelized Onion Butternut and Goat Cheese Pizza and the 5-Minute Cheesecake Mousse!
I also love that she appears to be a fellow mushroom lover! Which is why I chose this Turkey and white bean chili, it has mushrooms in it! To be honest, being from Texas, I had a hard time calling it a Chili rather than a stew because of the mushrooms lol. Whatever you call it, it’s delicious. I especially loved it as leftovers the next day! This is one of those recipes that you can let simmer for a long time to really let the flavors come together more if you have the time. If not, it’s still got a wonderful flavor and makes great lunch the next day! Plus, it’s healthy! You can’t beat that. Add this to your “must make this fall” list!! Enjoy!
Make sure to check out some of the other recipes from this months Secret Recipe Club too!
Recipe adapted from Natural Noshing
- 1 1/2 Tbsp olive oil, coconut oil or butter
- 1 1/4 lbs ground turkey (beef or chicken can be substituted)
- 1 medium sweet yellow onion, diced
- 4-5 garlic cloves, minced
- 1 poblano peppers, deveined, deseeded and diced
- 3 tsp ground cumin
- 1 1/2 tsp oregano
- 1 tsp chili powder
- 1 Tbsp fajita seasoning
- 2 Tbsp Gluten Free Flour (to keep the recipe gluten free)
- 3 cups Chicken Broth
- 4 oz diced green chilis (I used canned)
- 16 oz sliced white mushrooms
- 15 oz can of white navy or cannelini beans rinsed well and drained
- juice from 1 lime + more for serving
- 1/3 cup fresh cilantro, chopped
- 1-2 tsp hot sauce or 1/4-1/2 tsp ground cayenne pepper to taste (only if you prefer a little kick)
- sea salt and pepper to taste
- diced avocado or guacamole for serving
- shredded cheese
- In a large pot or Dutch oven, heat oil/butter over medium-high heat. Add the meat and cook for 5-7 minutes until starting to brown.
- Add onions, garlic, peppers and all of the seasonings to the turkey and cook 3-4 minutes until onions are translucent.
- Sprinkle the gluten free flour over mixture and stir to coat.
- Add all the chicken broth, mushrooms, beans and canned green chilis and stir occasionally for 5-7 minutes until mushrooms start to become soft.
- Cover pot and simmer on low for 30 minutes or longer.
- Stir in lime juice and cilantro and allow to cook for 2-3 minutes more. Season with salt and pepper to taste.
- Spoon into bowls and top with your choice of any or all toppings:
- - hot sauce/cayenne for a little kick.
- -Guacamole or diced avocado, with squeeze of lime
- -Shredded cheese
- -Fresh Cilantro
- Serves about 4-6