My friend, Margaret Wallace, served this “chili” to our vestry. I saw several people going back for seconds. Thank you, Margaret, for sharing this recipe.
2 # ground turkey (Originally called for beef. Margaret also suggests buffalo.)
Large onion, chopped
2 cloves garlic, minced
1 can great white beans with liquid
1 can white corn with liquid
1 can saurkraut WITHOUT the liquid
1 small can tomato sauce (or a good homemade spaghetti sauce)
1 canned chipotle in abodo sauce (add at the end)
Margaret didn’t provide instructions, but I’m guessing it would go like this. Brown the ground turkey and set aside. Cook the onion and garlic until softened. Add the tomato sauce, beans, corn and sour kraut; then simmer for a while. Add browned turkey and blend well. Add the chipotle, and simmer a few more minutes.
Cook the day before to allow the flavors to marry. I suggest serving with tortillas, sour cream, cilantro, a green salad, and a cold Mexican beer.
Thank you, Margaret. I hope I got the instructions close to right.
I don’t drain the sour kraut; plus I make sure to use the “Bavarian Style” with caraway seeds. Also, I cut back on the meat to 1.5 pounds. Plus, I’ve used a can of diced tomatoes instead of tomato sauce. This is tasty and easy to prepare.