Game Day Recipe Week 3: Halftime White Turkey Chili

Because what is Sunday Night Football without a Sunday night feast? As always, courtesy my father, Steve Saver, of He'll take over from here:

Halftime White Turkey Chili
Nothing better than the fall. It brings sweatshirt weather and football, not to mention the trees start to put on a show of their own. I grew up in the music department at Norwood high and spent 4 years at every football game marching, first with those high topped hats then in our Norwood blue blazers and white bucks, ahhh white bucks. My most favorite memory is the one parade where they stuck us behind the cows or horses, I had it better than most I played the trombone, was in the first row and could see it coming.

I also like squash soups, butternut being my favorite fall treat.

We love Wholefoods and found this recipe on their site for a chili with a different twist from the red Chili we all picture in our minds eye. It makes for perfect halftime eating on a crisp autumn day.

Go Pats!


· 1 1/2 tablespoon olive oil, divided
· 2 pounds ground turkey breast
· 1 green bell pepper, cored, seeded and chopped
· 1 medium yellow onion, chopped
· 1 tsp. ground coriander
· 2 Tbsp. ground cumin
· 1 tsp. dried oregano
· 1/2 tsp. salt
· 1 bay leaf
· 1 can tomatillos, drained and chopped
· 1 can diced green chiles, drained
· 1 small jalapeƱo, seeded and finely sliced
· 2 cups low-sodium chicken broth
· 3 cups cooked Great Northern beans, drained
· Chopped cilantro, for garnish (optional)
· 7 tsps. grated Monterey Jack cheese, for garnish (optional)
· 7 tsps. sour cream, for garnish (optional)

Heat 1/2 tablespoon of the oil in a large pot over medium high heat. Add turkey and cook, stirring often, until browned. Transfer to a bowl and return pot to heat. Add remaining 1 tablespoon oil, bell pepper and onion and cook until softened and golden brown. Return turkey to pot and add coriander, cumin, oregano and salt. Stir well to combine. Add bay leaf, tomatillos, chiles, jalapeƱos and broth, reduce heat and simmer, uncovered, 45 to 50 minutes. Gently stir in beans and cook for 30 minutes more. Stir in cilantro, ladle chili into bowls and garnish with cheese and sour cream and Beer, if you like.