Three Bean Turkey Chicken Chili Recipes

Steps:

• Put 2 Tbl. oil in large soup pot and heat over medium high heat. Add turkey & chicken and cook, breaking up and stirring, until no pink remains. Pour into colander to drain oil.
• In the same pot, put remaining 2 Tbl. oil and heat over medium high heat. Add onions, garlic & green peppers and cook until soft, about 3 minutes. While vegetables are cooking, mix chili powder, pepper, salt, oregano & sugar in a small bowl to combine.
• Return drained meat to pot with onion mixture and reduce heat to medium. Stir spice mixture into pot and stir continuously over medium heat until spices are well mixed into the meat and vegetables, about 2 minutes.
• If using fresh diced carrots, microwave (covered) in a little water on high for about 2 minutes. Drain and stir into the pot. (If using canned carrots, don't add them until you add the corn.)
• Add all tomatoes & sauce, plus beer, and mix well. Stir in all rinsed and drained beans and mix well. Cook over medium heat, stirring occasionally, until chili is bubbling.
• Once chili is bubbling, reduce heat to low or medium low and cook for at least an hour, stirring occasionally. (I often cook for 1-1/2 to 2 hours.)
• Stir in corn (and diced, drained & rinsed canned carrots, if using) and continue cooking on low or medium low for at least another half hour, stirring occasionally.
• This chili is fabulous the next day, too - and it freezes well.

Steps:

• Heat the olive oil in a Dutch oven or large wide pot over medium-high heat. Add the turkey, 1 teaspoon salt and a few grinds of pepper and cook, breaking up any clumps with a wooden spoon, until brown, about 8 minutes. Remove the turkey and set aside. Add the garlic, celery, onion and 1/4 teaspoon salt to the pot and cook, stirring occasionally, until the vegetables have softened, about 8 minutes. Add the chile powder and tomato paste and cook, stirring, 1 minute.
• Return the turkey to the pot and add the diced tomatoes, beans, green chiles and chicken broth. Increase the heat to medium-high and bring to a simmer, then reduce the heat and simmer until the vegetables are tender and the flavors have melded, about 30 minutes.
• Serve the chili topped with the cheese, sour cream and scallions.

Steps:

• Cook and stir the turkey and onion in a medium skillet over medium-high heat until the turkey is no longer pink.
• Drain and discard the fat.
• Transfer to the slow cooker.
• Add the remaining ingredients and mix well.
• Cover and cook on high for 6 to 8 hours or until done.

Steps:

• In a large stock pot, add oil, onion, and garlic. Saute until onions are clear, then add chunked chicken stirring often until cooked through.
• Add cream of chicken soup and chicken broth, all beans (drained and rinsed), corn (drained), and diced green chiles. Bring to a bubble, then reduce heat and simmer until chili begins to thicken - about 20 minutes - stirring occasionally.
• If you choose to add bacon, cook this now while the chili is simmering. After it is cooked, crumble it into the chili.
• Add roughly chopped oregano and lime juice and cook for 10 minutes more.
• Remove from heat and serve immediately, or allow to cool to room temperature, portion, and freeze.