Country@Heart
Dinner Diaries

Recipe courtesy of Will Primos

Yields: 5 (1-cup) Servings

Ingredients:

• 1/2 cup diced onion

• 1/2 cup diced celery

• 1 tbsp olive oil

• 1 1/2 cup cooked, chopped chicken or wild turkey

• 1/2 cup chicken broth

• 2 (15-ounce) cans cannellini beans (do not drain)

• 1 1/2 tsp oregano

• 1/2 cup salsa

• Salt, to taste

• Black pepper, to taste

• 1 1/2 cup shredded mozzarella, divided

Directions:

In a 2-quart pot, sauté onions and celery in olive oil until translucent. Add chopped chicken or wild turkey, mixing thoroughly. Add broth, beans, oregano and salsa. Simmer 10 minutes, stirring gently. Just before serving, stir in 1 cup of the cheese. Serve in bowls topped with remaining cheese.

Enjoy with your favorite hot sauce, tortilla chips or cornbread.

Will's Backstrap Variation:

I've put my own spin on this recipe using red meat from wild game. I've found substituting deer or elk for chicken works great. Although it won't be white chili anymore, you can use backstraps for a wonderful variation. Slice the backstrap as thinly as possible, then pound with a mallet to make it even thinner. Soak the meat in milk for a couple of hours, then pat it dry and season with smoked salt and smoked pepper (I prefer Smokehouse Salt Company). In a hot skillet, brown the meat in a little olive oil, then chop into bite-size pieces before adding to the chili.
— Will Primos

Editor's note: This recipe yields enough to feed a family of four. If serving more than four, I recommend doubling the ingredients. You can always freeze the remainder for later use.
— Tim H. Martin