Friday, January 06, 2012

Red and White Turkey Chili Recipe

January is Soup Month and January 6 is National Bean Day so I picked this Pillsbury recipe to post in their honor. I don't know is this soup... is this chili... or is this stew? Oh well I'm posting it anyway in honor of soup and beans. :) I actually made this the day after New Years. I love any recipe that includes great northern beans and I had a cup of left over black eyed peas from New Years so I added that to it as well. It was actually really good and the brown and tan color scheme seemed warming some how. lol!  We at it in front of a blazing fireplace and enjoyed every bite.

Red and White Turkey Chili Recipe 
Originally uploaded by Pillsbury.com
INGREDIENTS:

1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
2 teaspoons ground cumin
1/8 teaspoon ground red pepper (cayenne)
1 can (15.5 oz) great northern beans, drained
1 can (15 oz) Progresso® dark red kidney beans, drained
2 cans (4.5 oz each) Old El Paso® chopped green chiles, undrained
3 1/2 cups Progresso® chicken broth
2 lb turkey thighs, skin removed
1 cup Green Giant® frozen white shoepeg corn, thawed
2 tablespoons flour
1/4 cup water
1 lime, cut into wedges, if desired

DIRECTIONS:

1. Spray 4- to 5-quart slow cooker with cooking spray. Mix all ingredients except turkey, corn, flour, water and lime in cooker. Place turkey on bean mixture. Cover; cook on Low heat setting 8 to 10 hours.

2. Place turkey on cutting board. Remove meat from bones; discard bones. Cut turkey into bite-size pieces. Add turkey and corn to cooker. In small bowl, mix flour and water; stir into turkey mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until thoroughly heated and slightly thickened.

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