It's always fun when you make up your own recipes and they don't fail, especially when you don't do it on purpose. :-) Last week I went to make chili. Originally the recipe was for a white turkey chili but as you'll see the results were nowhere near that haha. I had chicken instead of turkey, no big deal. Never cook after a really hard spinning class if you want the recipe to come out exact.
In my post workout daze I grabbed curry powder instead of chili powder....yeah opps. It ended up like a curry chicken soup and we loved it! Below is the recipe and I hope you can enjoy as well.
Prep Time: 15 Min
Cook Time: 30 Min
Ready In: 45 Min
1 onion, chopped
2 cloves garlic, minced
about 5 chicken breasts chopped
1 (4 ounce) can canned green chile peppers chopped
1 tablespoon ground curry powder
1 tablespoon dried oregano
1 teaspoon ground cinnamon
ground cayenne pepper to taste
ground white pepper to taste
3 (15 ounce) cans cannellini beans
5 cups chicken broth
2 cups shredded Monterey Jack cheese
In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, curry powder, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.
Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.