I got this recipe from my sister, who positively raved about it--said it was one of the most delicious things she'd discovered in her stake's Relief Society cookbook. I was pretty excited to try it, both because she was so enthusiastic and because I could tell from reading the recipe that it was economical, nutritious, easy and different.
I've made it twice, and I'm a bit disappointed. Not that it's bad; it's yummy enough; it's just not yummy. Still, I'm sharing it here, because it's economical, nutritious, easy and different. Also, it's relevant at this time of year, because it's a decent way to use up some leftover turkey.
I've changed the name, however, and a few details. The name in the RS cookbook was "White Chili," to distinguish it from red or green chili, I assume. But those names refer to the color of the chili used in making the stew, not the color of the final dish. This chili uses green chili, and it isn't white; it's beigish. But "Beige Chili" doesn't sound at all appealing, and "Earth Tone Chili" has, at least to me, a certain charm. So here it is.