White Chili

This lighter chili is a welcome change from (and cooks more quickly than) the traditional version. Be sure to pass lots of accompaniments to that diners can garnish it to their own taste.

Yield: about 12 cups.

1 tablespoon olive oil
2 Spanish onions, chopped
5 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons red pepper flakes
3 pounds (about 2 packages) ground turkey or chicken
4 16-ounce cans cannellini beans, drained and rinsed
2 cups water or chicken stock
½ cup heavy cream
Kosher salt (optional)

Lemon or lime quarters
Fresh cilantro leaves
Grated cheddar cheese
Sour cream

1. Place a large heavy-bottomed soup pot over medium heat and when it is hot, add the oil. Add the onions and garlic and cook until they are lightly golden, about 5 to 7 minutes. Add the chile powder, cumin, oregano, red pepper flakes, and cook for 2 minutes. Add the turkey and cook, breaking it up the back of a wooden spoon, until white, about 4 to 5 minutes. Add the beans, water, and cream, and cook for 5 minutes. Lower the heat to low and cook until the chili comes together, about 20 minutes. Add salt, if necessary.

2. Serve immediately, garnished with lemon wedges, if desired; pass any other garnishes. Or cover and refrigerate up to 5 days or freeze up to 1 month.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)