It is supposed to be the warmest day of the year, 37 degrees! I am still using up the turkey I cooked Sunday and thought a batch of white chili would be a good way to finish it off.
I found a white chili seasoning mix at the grocery, made by a company whose regular chili mix I like, so I am trying that today. I added a pound of great northern beans, and the rest of the turkey, chopped (about 2 cups). Pour in about 6 cups of water and 2 chicken bullion cubes and turn the crock pot on low. In 8-10 hours I will have supper. This is very good garnished with cheese and sour cream.
I think Mexican cornbread will go with this well, so I will mix 2 cups of self rising corn meal, 1/2 cup self rising flour, 1/2 cup sugar, 2 T oil, 1/2 c sour cream, 1 egg, a can of creamed corn, 2 jalapeno peppers, finely chopped, and enough milk to make a thick batter. Preheat the oven to 425, oil a cast iron skillet and let it preheat in the oven. When the oven is hot, pour 1/2 the batter into the pan, sprinkle 1 cup shredded cheese on the batter, then top with the remaining batter. Bake for about 25 minutes, until very brown. Enjoy.
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