Last Friday we hosted a staff Erev Shabbat meal at our home. We had 22 people. It was a simple meal this time. I made two kinds of chili–regular and white chili–cornbread, Asian salad, queso and chips, and ice cream and cookies.
The best part of the evening was that we all gathered around the piano, and a friend led us in worship. Then we had a prayer time for our country and the election. It was sweet.
The white chili was a hit. Here’s the recipe.
1 lb ground turkey
1 lg. onion, diced
1 red bell pepper, diced
1/2 cup fresh cilantro, chopped
1 can corn
2 cloves garlic, minced
3 cans white navy beans, drained and rinsed
1 large can hot Rotel
2 cans chicken stock
1 cup milk
8-16 oz water
1 tsp cumin
cayenne powder, salt and pepper
Brown ground turkey and onion together until meat is cooked through. Add chopped red bell and garlic, cook until bell is tender. Add corn, beans, Rotel, chicken stock, water, cumin, cayenne and salt and pepper. Determine water amount by how soupy you like your chili. Add cayenne according to how spicy you like it. Remember the Rotel will add a lot of spice. Bring to a boil, then reduce to simmer and add milk. Stir and simmer for 15 more minutes. Garnish with a dollop of sour cream, chopped scallions and cilantro. Serves 8.