Turkey Green Chili
Ingredients: 2 tablespoons olive oil 1 pound ground turkey salt and ground black pepper 2 stalks celery, diced 1 yellow onions, diced 1 yellow sweet bell pepper 3 garlic cloves, minced 1 1/2 teaspoons ground cumin 2 teaspoons chili powder 1 can white beans (such as cannellini beans) 2 cups white hominy 1 teaspoon dried oregano 1 cup chicken broth 2 cups green salsa (salsa verde) 1/4 cup home canned roasted green chiles 1 jalapeno, sliced *optional Directions
Recipe Adapted from Mary Berg's "Green Chili"
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Want a quick warm up on a cold day - try my ground chicken chili. It does have a 'kick' to it so, if you don't want it on the spicy side, omit the red pepper flakes and dial back the cayenne pepper...also use mild green chilies instead of hot. I am not a huge spicy food fan but, this has just the right amount of heat for us... ~Enjoy! Diane Chicken Chili *using ground chicken Ingredients: 1 large chopped yellow onion 1 tbs olive oil 1 clove minced garlic 1 lbs chicken, ground 1 sweet bell peppers, cored, seeded, and large-diced 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/8 teaspoon dried red pepper flakes, or to taste 1/8 teaspoon cayenne pepper, or to taste 1 teaspoon kosher salt, more if preferred Freshly ground black pepper to taste 1 (14-ounce) can fire roasted diced tomatoes, un-drained ** 1 (4-ounce) can diced green chilies, un-drained ** 1-1/2 cups chicken stock or broth ** 1 can white chili beans in chili sauce, un-drained Directions: In a large pot on your stove-top, add oil and chopped onions to cook down, about 7 minutes adding in the minced garlic and bell pepper, the final 2 minutes. Raise the heat and add in the ground chicken, all the spices and stir well to combine. Add in the remaining ingredients and bring to a medium boil, stir, reduce heat, cover and cook at a low simmer for a final 15 minutes, stir well and serve hot. ** Canning Note: Use your Home canned tomatoes, green chilies and broth/stock in this recipe. Garnish, optional: sour cream, black olives, lime-salted tortillas strips, shredded cheese, diced tomatoes, or green onion. Recipe & Photos by: Diane Baker for Canning and Cooking at Home I created this recipe a few years back but, never thought about canning it. It's wonderful pressure canned!! I'm always happy when I can convert my home cooking to a pantry shelf stable product. I normally make this after the Thanksgiving holiday when we have leftover turkey but, in a pinch - ask your local deli for one-inch thick slices of pan roasted turkey and cut that up into chunks - works great too! I hope you try this one folks - it you want to make and serve instead of can this - that's fine - just **simmer about 15 minutes longer then my instructions below. ~Enjoy! Diane
Diane’s Roasted Turkey Chili Soup (Pressure Canned) Ingredients
Optional Serving Toppings:
Directions
Yield: approx. 5-6 Pints Recipe & Photos by: Diane Baker for Canning and Cooking at Home Honey Chili Roasted Peanuts
(a guest post) Ingredients: 4 cups Raw Peanuts 2 Tbsp Butter 2 Tbsp Honey Coating: 1/4 cup White Sugar 1/8 cup Brown Sugar 2 tsp Chili Powder 1/2 tsp Cayenne Powder (Optional) 1/2 tsp Celery Seed 1/2 tsp Paprika Directions: Preheat oven to 325F. Mix honey and butter to a large sauce pan, mix, and heat until melted and slightly bubbling. Add peanuts and stir well, to evenly coat all peanuts. Pour peanuts onto 2 foil-lined sheet pans, and spread evenly. Place in oven, stir every 10 minutes to make sure they cook evenly. Cooking peanuts 30-45 minutes, (depending on peanut's moisture content, until done ~ taste testing is the best way to determine doneness.) Mix all Coating ingredients together and set aside. Remove trays from oven, pour peanuts into a large heat resistant, glass or metal bowl. Pour the coating mix over peanuts and stir well, to assure all are well coated. Place coated peanuts back onto sheet pans and let completely cool. Store in an airtight container. Photo and Recipe by: JD Provence for Canning and Cooking at Home This chili is as easy as YOU want it to be... use all canned items if you prefer...throw in some cut up rotisserie chicken or cooked cubed chicken - whatever you want, We grilled chicken a few night before I made this so, I made sure to save enough for chili!! We love this as its got the right amount of spice and kick that warms you up on a cool Fall day! I do use my own home-canned products in this but, I understand that most folks won't have ALL the canned items that I make... My home canned chicken stock, and tomatoes are lower in sodium then the stores too...as well I make my own condensed soup as its quick and easy and I see what goes IN to my version! When it comes to the beans in this recipe - I do use Kuner's White Chili Beans (in chili sauce) you add those into the pot - undrained... White Chicken Chili seems to be popular these days but, has been around for a long long long time. I serve this chili with homemade cornbread and a side salad for Dinner. ~Enjoy! Diane White Chicken Chili INGREDIENTS: 2 cans Kuner's While Chili Beans (in chili sauce), undrained 1/2 Tbs olive oil 1 medium onion, finely chopped 1 can (10 oz) southwestern tomatoes with green chilies 2 cups chopped, cooked chicken breast 1 1/2 cups chicken broth 1 can cream of chicken soup, condensed Optional: 1 chopped jalapeño Shredded Monterey Jack cheese Sour cream Salsa Cilantro DIRECTIONS: In large pot, cook chopped onion in oil for 4 minutes or until transparent. Add 1 1/2 cans of beans, mash the remaining 1/2 can of the beans with a fork and add with all remaining ingredients to a large pot;, bring to a medium boil. Reduce heat; simmer for 20-30 minutes or until thickened and chicken is hot/heated through. Garnish with cheese, sour cream, salsa & cilantro if desired. |