Archive for January 2015

White Chicken Chili


3-4 chicken breasts (cut into bite size pieces)
1 onion (diced)
1 (14 oz) can of chicken broth
1 (14 oz) can of stewed tomatoes (don’t drain)
1 (14 oz) can diced tomatoes with green chilies (don’t drain)
1 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/2 teaspoon of red pepper flakes
1/4 teaspoon ground cumin
1 (15 oz) can white kidney beans (don?t drain)
1 (15 oz) can garbanzo beans (don?t drain)
Salt and fresh ground pepper to taste

Using a large slow cooker, add all ingredients and cook on high for 3 hours or on low for 8 hours.

Turkey Chili


1 1/2 pounds ground turkey
1 red pepper
1 green pepper
1 yellow onion
3 cloves garlic
1 tablespoon olive oil
3 cans reduced sodium tomato soup
1 can pink beans
2 1/2 tablespoons chili powder
2 tablespoons cayenne pepper
Salt and pepper to taste
Sour cream, cheddar cheese, green onions ? or other toppings of your choice

Finely dice peppers and onion. Add to a large pot with olive oil. Sauté until just cooked, about 6 minutes. Add turkey and brown completely. Drain off any excess fat. Add garlic and stir to combine. Next, add the soup, seasonings and beans along with 2 cans of water. Stir to combine completely. Simmer on low for 45 minutes with the cover on. Remove cover and cook an additional 20-30 minutes to thicken. Serve with cornbread and toppings of your choice.

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