White and Green Chili

I was going to make salmon melts today, but I don't have any salmon! So much for efficient menu planning!

Since Katie at Kitchen Stewardship is holding an October Fest Carnival of Super Foods, I decided to try to throw together something quick, tasty, and nutritious for tonight's dinner. This is an even more nutrition-packed twist on your basic White Chili, and I think it is pretty delicious. It was a really quick meal for me  because I already had cooked chicken and homemade chicken broth in the freezer, and I had just cooked a huge batch of white beans to replenish my freezer stash.

I am entering this recipe in the October Fest Carnival of Super Foods: SUPER FOODS Fest.

White and Green Chili

Servings: about 8

Ingredients:

1 TB coconut oil, palm fruit oil, or butter
1-2 medium onions, chopped
2 cloves garlic, minced
1/2 to 1 small jalapeno, finely chopped
3-4 cups cooked, cubed turkey or chicken (or about 1 lb ground turkey, browned)
3-4 cups cooked white beans
2 tsp ground cumin
1 tsp oregano
1 tsp white pepper (you can use black)
3-4 cups homemade chicken broth
1-2 medium tomatoes, chopped (you can substitute canned)
1 tsp sea salt
2 cups Swiss chard, kale or spinach (or more - I just keep adding it until it looks "right")

Directions:

1.  Heat oil on medium and add onions, garlic, and jalapeno. Sauté until onion is translucent.
2.  Add meat, beans, and spices, and cook until fragrant.
3.  Add chicken broth and tomatoes and simmer until heated through, then salt to taste.
4.  Add Swiss chard (or dark green of your choice) and cook until wilted.
5.  Serve with optional plain yogurt, shredded cheese, and mashed avocado.

Super Foods: 6-7 (6 if you use chicken, 7 if you use turkey)
Honorable Mentions: 1-2 (2 if you serve with avocado)

This is a pretty forgiving recipe: If you don't have some of the vegetables, you can easily leave them out and still have a yummy soup. You could also add other vegetables.