Monday, May 2, 2011


Black & White Turkey and Chicken Chili

Recipe from elian1 on


2 Tablespoons Olive Oil

1 whole Onion, Chopped

2 cloves Garlic, Minced

1 pound Chicken Breasts (I used 4 chicken tenders.)

½ pounds Ground Turkey (I used a pound.)

1 can (16 Oz. Can) White Northern Beans, Drained And Rinsed (I didn't drain or rinse.)

1 can (16 Oz. Can) Black Beans, Drained And Rinsed (I used Pinto Beans and no draining or rinsing.)

1 can (8 Oz. Can) Salsa Verde

1 can (16 Oz. Can) Fire Roasted Tomatoes

1 can (8 Oz. Can) Diced Tomatoes With Chilies (I used Original Ro-tel, but go with mild if you don't like as much heat.)

1 can (8 Oz. Can) Mexican Niblet Corn

½ cups Fresh Cilantro, Chopped Fine

1 can (14 Oz. Can) Chicken Broth

1 can (4 Oz. Can) Diced Green Chiles

¼ teaspoons Ground Cumin

½ teaspoons Ground Coriander

½ teaspoons Dried Oregano

¼ teaspoons Chili Powder

1 teaspoon Lime Juice

2 dashes Salt To Taste

2 dashes Pepper To Taste

Preparation Instructions:

In a Dutch Oven, heat oil and brown the ground turkey. Remove and drain on paper towels. Next brown the cubed chicken on low heat for 15-20 minutes. Add the onions and garlic during the last 10 minutes. Cook until chicken is done. Remove and drain on paper towels.

Add the liquid ingredients to the Dutch Oven and bring to a boil, then simmer for 10 minutes.

Add corn, chicken, garlic, onions and beans and simmer for 5 minutes.

Add all the other ingredients and cook on low, uncovered, until chili cooks down to desired consistency, usually 1-2 hours. Stir occasionally.

If the chili needs thickening, add 2 tablespoons of cornstarch to 4 tablespoons of hot chili broth together in a separate cup. Stir until all lumps are gone, then add the mixture back to the chili. Stir until the chili thickens, usually 2-3 minutes.

This can be served alone, over rice or with shredded cheese, sliced avocados, and sour cream and tortilla chips.

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