Turkey Chili

Ingredients

• 2 pounds lean ground turkey
• 1 large onion, chopped
• 2 celery ribs, chopped
• 4 garlic cloves, minced
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 6 cans (5-1/2 ounces each) reduced-sodium V8 juice
• 1 cup reduced-sodium beef broth
• 1 can (6 ounces) tomato paste
• 3 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 2 bay leaves

Directions

• In a Dutch oven (I just use a skillet), cook the turkey, onion and celery over medium heat or until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the remaining ingredients. Bring to a boil.
• Reduce heat; simmer, uncovered, for 15 minutes to allow flavors to blend. Discard bay leaves. Yield: 8 servings (2-1/2 quarts).

Note: It's less expensive to buy the V8 juice in a 46 oz container.


Amanda

White Chicken Chili

We made one and a half times this recipe for tonight's dinner.  This is based on Kelsey's mom's recipe that we have altered slightly and actually added measurements to.  If you don't want it as spicy, use a mild salsa, and don't add the green chiles.

Ingredients

1 medium white onion

5 cloves garlic

3 chicken breasts (about 1.5 lbs.)

Chicken rub (instructions below in #2)

4 tbsp. butter

6 tbsp. flour

½ cup heavy whipping cream

1 cup milk

2- 15 oz. cans butter beans

2- 15 oz. cans navy beans

16 oz. salsa verde

4.5 oz. chopped green chiles

1 white chili flavoring packet (McCormick)

Monterrey Jack cheese

Cilantro

Sour Cream

Instructions

1. Sautee onion in enough butter and oil to coat bottom of pan over medium heat for 3 to 4 minutes, then add crushed garlic cloves, and continue to cook for another 5 minutes.  Transfer onions and garlic to soup pot, leaving behind as much oil/butter as possible.

2. Cut chicken into 1/2 inch cubes, and cover with chicken rub consisting of 2 tsp. salt and 1 tsp. of each of the following, black pepper, onion powder, garlic powder, coriander, cumin, and chili powder.  Cook chicken in remaining oil/butter.  Add to onions and garlic in soup pot.

3. Make a roux by melting 4 tbsp. butter and slowly adding 6 tbsp. of flour.  Once it is even, slowly add in cream and milk until it reaches an even consistency.  Transfer into soup pot and turn stove to medium heat.

4. Add in beans, salsa, chiles, and flavoring packet.  Mix together, and simmer for a few hours, or until you can’t resist.

5. Serve with shredded cheese, chopped cilantro and sour cream.