Friday, July 11, 2008

Gluten-Free White Chili

I am re-posting my white chili recipe, because I have changed it some since going gluten-free and to participate in The Nourishing Gourmet's food carnival. I usually double the following for future meals.


1 # ground turkey (I have substituted leftover chicken at times.)
1 c. chopped onion
2 T. minced garlic

Mix in Stockpot:

Browned meat
2/3 c. quinoa
2 16 oz. cans Northern beans, drained and rinsed
1 - 2 T. ground cumin
1 T. minced canned jalapenos or 1 4 oz. can diced green chili peppers
1 tsp. marjoram
6 c. chicken broth

Bring the chili to a boil; reduce heat, cover, and simmer for 15-20 minutes. Those who can eat dairy in our family top their serving with shredded Monterrey Jack cheese, but the chili tastes good without cheese. I serve the chili with a green salad. This makes an easy, fast and delicious meal!


Kimi Harris said...

Thanks for being part of the carnival. Your recipe is going to be bookmarked because it sounds great! I love how you use quinoa in it. Thanks for sharing it!

Michele said...

What a great option for using quinoa. Thanks! :)
It sounds delicious.


Teresa said...

This sounds really good! I love trying new chili recipes!