2 (15.5 oz) cans BUSH’S White Chili Beans in a Mild Chili Sauce
5 C turkey stock (chicken or vegetable stock work too)
2 (14.5 oz) cans diced tomatoes, drained
3 - 4 C Thanksgiving turkey, shredded
2 C green cabbage, shredded
flat leaf parsley, chopped
1 loaf sourdough bread, cut into thick slices
2 C sharp white cheddar, shredded
Heat the olive in a large saucepan or dutch oven, over medium-high heat. Add the onion, pancetta and garlic and sauté for 5 - 8 minutes.
Add the BUSH’S White Chili Beans in a Mild Chili Sauce, stock and diced tomatoes. Bring to a boil. Reduce heat to low, cover and simmer for 30 minutes.
Add the cabbage and shredded turkey. Season to taste with sea salt and cracked pepper. Cook for another 8 - 10 minutes or until the cabbage has wilted.
Place the sourdough slices on a baking tray and place in the oven under the broiler for 1 minute or until brown. Flip the bread, top with shredded cheese and broil for another minute or until the cheese is melted and golden.
Ladle the chili into bowls, garnish with chopped parsley and serve with toasty sourdough slices.
To Be Noted
This recipe was created in partnership with BUSH’S Beans.