CEimB: White Chili

by Joanne on December 30, 2010

This week, Lesley of Lethally Delicious chose our recipe: White Turkey Chili. Ted had turkey burn out so I decided to use Tuna instead of Turkey. Tuna probably came to mind due to the “T” in “Tuna” and “T” in “Turkey”, not so surprising. If tuna isn’t a popular option in your family and you also have turkey “burn out”, simply make a white bean chili – Vegan Style. It would be just as good and just as nutritious.

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Ellie’s recipe can be found HERE.

White Bean with Tuna Chili

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped (about 1 1/2 cups)
  • 2 stalks celery, diced (about 1/2 cup)
  • 1 (7 oz) can chopped chili peppers
  • 1 tsp minced garlic
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper, more to taste
  • 10 oz canned tuna (2 x 5 oz cans)
  • 1 (15.5-ounce) can Butter beans, drained and rinsed
  • 2 cups vegetable broth
  • 3/4 teaspoon dried oregano
  • 1 (15.5-ounce) can Mexican Style Corn (as opposed to Hominy – corn that has gone through several processes to earn the name of “hominy”. If interested, read about it HERE
  • Salt
  • 1/4 cup nonfat plain Greek-style yogurt (optional).

Directions

Heat the oil in large pot over moderate heat. Add the onion, celery, chilies, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.

Add the tuna, the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 15 minutes.

Add the corn and salt and more cayenne pepper if needed. Continue to cook, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving with 1 tablespoon of yogurt. 

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A robust, satisfying bowl of chili. Heaps of flavor. Chunky bits of tuna, spiced ever so lightly with cayenne pepper. This is a great dish to take with you in front of a warm  fire, hunker down and get warm.  

Good pick Lesley!  I’ll make this one again WITH tuna Open-mouthed smile

Joanne

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5 Comments

  • At 2010.12.30 07:54, Sarah said:

    I never thought of using tuna in the chili, sounds like a tasty change.

    • At 2010.12.30 10:08, Jasmine said:

      Oh this looks delicious. I will definately have to try this at home! My girls love tuna, and we need a healthier sub for chili. Chili is big at our house! Thanks for sharing!

      • At 2010.12.30 11:04, Amanda @bakingwithoutabox said:

        I love the alliteration approach to substitutions in cooking. That’s awesome.

        • At 2010.12.30 19:34, Kayte said:

          Yours looks prettier! We really loved this recipe, it’s a definite repeat around here. Hope you and Ted have a wonderful New Year! See you in 2011!

          • At 2010.12.31 22:49, Leslie said:

            This looks yummy! I love that you made it with tuna! I think it would totally work as a vegan dish, either with tofu or just extra beans. Thanks for cooking with me this week!

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