Turkey and White Bean Green Chile Stew
A lighter twist on the classic pork and green chile stew that we all love, this dish also uses white beans instead of pinto beans, although you could certainly go the other way, too. The beauty of this recipe is that you can put it together in a short time and it cooks quickly. A great belly warmer on a fall or winter evening that is also tasty in warmer weather. If you prefer, you may also make it with ground beef or pork in place of the turkey. I usually serve this stew with a cheese quesadilla alongside but it goes equally well with sopapillas, corn muffins or simply warm flour or corn tortillas. Serve it unadorned or top it with a little sour cream or shredded cheese and some chopped cilantro to dress it up.

Serves 4 to 6
• 1 lb ground turkey
• 1 medium white onion, chopped
• 3 to 4 cloves garlic, peeled and sliced
• 2 cups, roasted, peeled and diced green chile, the choice is yours, hot or mild
• 3 cups cooked small white, cannelloni or great northern beans
• 3⁄4 cup diced tomato
• 2 cups sliced mushrooms, about 3 oz
• 1 or 2 carrots, peeled and sliced
• 3 cups chicken broth or water
• 1⁄2 tsp cumin seed, toasted and ground
• 1⁄2 tsp coriander seed, toasted and ground, optional
• 1 tsp ground black pepper
• 11⁄2 tsp salt
• 2 tbsp vegetable oil

1. Heat the oil in a heavy skillet, Dutch oven or pot.

2. Add the onion and sauté until a little color develops; add the turkey, and the garlic along with the salt, pepper and spices.

3. When the turkey is half cooked, add the mushrooms and continue sautéing until well browned. Add the chiles, carrots, beans and liquid, bring to a boil, cover and reduce to simmer.

4. Cook for about 20 minutes, stirring occasionally, or until the carrots have begun to soften, then add the tomatoes. Simmer another 10 minutes and serve.

Chef Daniel Hoyer teaches recreational cooking classes, leads culinary tours to Mexico and Southeast Asia and is the author of Culinary Mexico and Fiesta on the Grill. His next book, Culinary Vietnam is forthcoming. You can learn more about Hoyer’s culinary adventure tours at at www.welleatenpath.com.