You can cook this chili literally however long you want, on the stove or in a slow cooker. It's pretty healthy if you keep the garnishes light, and very filling. Best of all, this is a great recipe for using up stuff you have lying around in your fridge and canned goods area. Cooking big meals then using up the leftovers in new meals is my favorite hobby, because I HATE eating leftovers. You can add in or substitute whatever you have around - other kinds of beans, other vegetables, other spices, etc. The only thing that you really shouldn't skip or change is the green salsa - that's what makes it delicioso and different from regular red chili.
1 15 oz. can cannelini beans, rinsed and drained
1 15 oz. can "small white" beans, rinsed and drained
1 small can diced green chiles, with juice from can
1/2 jar tomatillo (green) salsa
1 can diced tomatoes, with juice from can
1 can creamed corn
1 can chicken broth
1.3 lb ground turkey (lean)
2 chicken sausages, chopped
~1/2 cup tomatoes, chopped
1 white onion, chopped
3 cloves garlic, minced
2 tbsp. cilantro
1 tsp. chili powder
1 tsp. salt
pinch black pepper
pinch cumin
pinch oregano
* I don't really measure any of these spices so I tried to estimate. You should taste as you go and see if it's spicy enough for your taste.
Garnish:
red onion, chopped
sour cream
fresh cilantro, chopped
shredded "Mexican" cheese
lime wedges
Heat some olive oil in dutch oven, brown turkey one minute on high heat, then add onions. Continue cooking, crumbling the turkey up and moving it around until there isn't much pink left. Turn down heat to medium and add chicken broth, beans, tomatoes (canned and fresh), garlic, chiles, salsa and corn. If necessary, add some water and/or salsa to bring liquid level up to cover the other ingredients.
Bring to a boil, stir, and reduce heat to a simmer. Add spices and chicken sausage, stir again, and simmer uncovered for 30 minutes to 2 hours, 3 hours, etc. I have made this in a slow cooker and left it going for 6 or 8 hours. It will thicken as it cooks, so if you plan to leave it cooking for a long time you may have to add liquid. Before you serve it, taste it and re-season if necessary.
I serve this with the garnishes I listed, plus cornbread or corn muffins and salad. It's especially dope with an over-easy egg on top.
