lobsterbisque_: Although it’s white chili, and this would probably ruin the color, I really am a fan of a bit of a smoky flavor in chilis. Chipotles in adobo sauce are a godsend for that.
Wakagoshi: Mealthy is really striking out lately. This sad leftover turkey chili recipe is no exception. If you can’t get upvotes with avocado, then something is very wrong. This recipe would be a lot better if you spiralized the turkey. Just sayin.
Professor-B83: I need to try this. Looks delicious.
DRHdez: Want some chili with your cumin?
Dispari_Scuro: Similar recipe to one I do pretty often that I like, which is a slow-cooker white chicken chili.
https://www.budgetbytes.com/2015/01/slow-cooker-white-chicken-chili/
Great for dipping tortilla chips in like a chunky salsa.
EvesyE: This is more of a stew than a chili from where I am from.
HouseOfYum: [Original Mealthy.com Recipe] (https://mealthy.com/recipes/1489)
**Ingredients:**
2 tablespoons grapeseed oil, or more to taste
1 small yellow onion, cut into ½-inch dice
2 garlic cloves, minced
2 (4 ounce) cans diced green chiles
2½ tablespoons ground cumin
2 teaspoons salt
½ teaspoon black pepper
4 cups low-sodium chicken broth
2 (14 ounce) cans cannellini beans, drained and rinsed
1 pound leftover turkey, shredded
2 limes, juiced
½ cup chopped fresh cilantro
2 avocados, thinly sliced for garnish
1½ cups shredded white Cheddar cheese
2 cups lightly crushed blue corn chips
**Preparation:**
Preheat oven to 375°.
Place the spaghetti squash halves face up on a sheet pan. Drizzle the inside of each half with 1 tablespoon of olive oil then season each with ½ teaspoon of salt and ¼ teaspoon of black pepper. Flip the squash over, cut-side down, and roast in the oven for about 30 minutes, until the squash is tender to the touch.
Remove the squash from the oven and let it cool slightly until it’s safe enough to handle. Using a fork, scrape the flesh away from the skin into spaghetti-like strands. Set the strands aside.
Place the salmon on a separate parchment-lined sheet pan and paint generously with the barbeque sauce. Roast in the oven for 15-20 minutes, until cooked through or to desired doneness.
Heat the remaining 2 tablespoons of olive oil in a sauté pan over medium heat. Add the red onion, red pepper and poblano pepper. Sauté for 2-3 minutes, until al dente. Add the garlic, scallion and parsley. Sauté an additional minute, until garlic is fragrant. Add the spaghetti squash and toss several times to combine. Season to taste with salt and pepper.
Serve each portion of salmon with a scoop of the spaghetti squash sauté.
Hands: Megan
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