Yesterday project was the annual "turkey leave overs disposal big pot" (a/k/a stopping myself from munching on the leftover turkey) and this year's is white turkey chili.
After rinsing, picking and soaking a pound of great northern beans and half a pound of garbonzoes overnight, they were cooked at simmer until al dente and then drained in a collander. Mixed up an appropriate batch of Emeril's Southwestern Essence sans salt and pepper, which I tend to add individually at different cooking stages. The SW Essence was spiked with dry chipotle, dried habernero, cinnamon, cloves, and nutmeg. Two big sweet yellow onions got sauteed with two seeded jallapenoes and one hot red pepper in my deep 5 qt sautee pan until soft and then added minced garlic for a couple of minutes before introducing 3.75# of fresh ground turkey and the SW Essence with a good shot of worchestershire sauce and stirring until just browned before adding the 2# of chunk leftover white and dark meat turkey.
You don't need to deglaze a nonstick skillet, but I did anyway with several ounces of vintage balsamic vinegar before transferring all to my twelve quart stock pot. Added three quarts of organic chicken stock, seven cans of Ro-Tel minced tomatoes and peppers undrained, two small cans of minced green peppers undrained, and a cup of fresh chopped cilantro stems to get about the right ratio and texture. Brought to a boil and simmered for half and hour before adding the cooked beans and garbonzoes and half a cup of fresh chopped cilantro leaf. After fifteen minutes, added a pint of heavy cream and it was pretty much ready to serve and garnish. The served plate:
Garnish is a dollop of non-fat sour cream and some rough chopped cilantro leaf. Too short on time to make accompanying cornbread: next time (as there are eight quarts to freeze). Glass of cab on the side. SWMBO had two bowls. Spaniels scored some leftover turkey during prep, but no chili due to the Rose's food allergies. They had to be content doing the floor patrol.