Turkey White Bean Chili

Meat/Meat Alternative, Vegetables, Main, Plant-Forward, Gluten-Free

Yield: 100 Servings

One serving provides:

Meat/meat alternate: 2 oz. eq.

Vegetable: ¼ cup

Ingredients

1 lb. Celery, diced 

1 lb. Onion, diced 

1 lb. Green pepper, diced (may use a variety) 

0.5 cup Cumin 

2 Tbsp. Dried oregano 

2 Tbsp. Dried thyme 

2 Tbsp. White pepper  

2 Tbsp. Green chiles, diced, canned 

12.5 lbs. Cooked turkey thigh, thawed 

2 ea. #10 cansGreat Northern Beans (low sodium, drained) 

2 ea. #10 cansStock, vegetable or chicken 

 

Method

  1. This recipe can be prepared in one pot or pan or tilt skillet. For the tilt skillet or large stockpot place oil in pot. Add diced vegetables, celery, onions, and peppers. Sauté the vegetables until they become soft and translucent. 

  2. To cook in the oven, spray two 20-by 12-by 4-inch steam table pans. Add vegetables, dividing equally between the two pans. Cook vegetables in preheated 400°F oven for 12 to 15 minutes until soft and translucent. 

  3. While vegetables are cooking, open the turkey including broth place in a large mixing bowl. With gloves on pull turkey apart into bite-size pieces. 

  4. After vegetables are cooked add the spices and green chiles to the mixture. Add turkey, beans, and stock stir mixture. Cover with aluminum foil or proper lid. Place in oven cook on 400°F for one hour. Stir mixture and hold on 140°F. 

 

Source: Jeremy West, Greeley-Evans Weld County School District 6