Turkey Chili

Turkey Chili

Ingredients:

1 pound lean ground turkey

1 medium green pepper, finely chopped

1 small red onion, finely chopped

2 garlic cloves, minced

1 can (28 ounces) diced tomatoes, undrained

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (14-1/2 ounces) reduced-sodium chicken broth

1-3/4 cups frozen corn, thawed

1 can (6 ounces) tomato paste

1 tablespoon chili powder

1/2 teaspoon pepper

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder


Directions:

In a large nonstick skillet, cook the turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

Transfer to a 4-qt. slow cooker. Stir in the tomatoes, kidney beans, black beans, broth, corn, tomato paste, chili powder, pepper, cumin and garlic powder.

Cover and cook on low for 4-5 hours or until heated through. Serve

Creamy White Chili

Creamy White Chili

Ingredients:

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes

1 medium onion, chopped

1-1/2 teaspoons garlic powder

1 tablespoon canola oil

2 cans (15-1/2 ounces each) great northern beans, rinsed and drained

1 can (14-1/2 ounces) chicken broth

2 cans (4 ounces each) chopped green chilies

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup (8 ounces) sour cream

1/2 cup heavy whipping cream

Directions:

In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for
30 minutes.

Remove from the heat; stir in sour cream and cream.

Serves 7