Turkey & White Bean Chili

I am from TEXAS!  We know how to make chili and it doesn't have turkey or beans in it.  But if you think of this as a super tasty soup and not chili, you can get past the traditional Texas-style chili standard that has been set before us.  In fact, Charlieman turned his nose up to this dinner.  I know, it's terrible that someone would smirk and let doubt wash over his face when you say what's for dinner.  Lucky for Charlieman, he was very surprised by how tasty this "soup" was and gobbled it right up and asked for seconds.  He might be an Aggie, but he's no fool!

A dollop of fat free sour cream and green onions add
a little wow factor to this great dish!

Turkey & White Bean Chili (Soup)

• Olive oil (just a swirl of the pan)
• 1 large sweet onion, chopped
• 3 large garlic cloves, minced
• 2 serano chiles, seeded and minced
• 4 tsp. chopped fresh rosemary leaves
• 1 1/2 tsp. ground cumin
• 1 tsp. dried oregano
• 1/4 tsp. cayenne pepper
• coarse salt
• 1 lb. 99% LEAN ground turkey breast
• 5 c. chicken stock
• 1 (15.5 oz.) can of cannellini beans, rinsed and drained
• 1 c.  frozen shoepeg corn, thawed
• 3 T. cornmeal

In a large non-stick skillet, cook the onion until softened, about 8 minutes.  Add garlic, serano chiles, rosemary, cumin, oregano and cayenne pepper and cook until fragrant, about 2 minutes.  Add to the slow cooker and season with salt.  In the same pan, brown the ground turkey breast until cooked through, about 5 minutes.  Add to slow cooker and mix with vegetables and seasonings.  Add chicken stock and stir to mix.  Cook on LOW for 4 to 5 hours.  30 minutes prior to serving, stir in beans and corn, and cook on HIGH for 30 miniutes.  Add cornmeal and cook for 15 minutes.  Season to taste with salt and pepper.