Recipe by Kevin J. Phillips
I'm a bonnified Chili lover, but sometimes I get a little bored with red chili. This receipe is also great for those Turkey leftovers after the holiday seasons.
Top Review by kat2
This was good! Everyone in my family really liked this chili even my 3 year old. I did use chicken instead of turkey, I added a can of diced tomatoes, and when I served it I put shredded cheese on top and served it with chips. I also only added a 1/2 teaspoon of cayenne pepper because I was afraid it would be too spicy for my kids. It had a wonderful Mexican flavor and the next day we put it in flour tortillas and made burritos out of it. Thanks for the recipe.
- 2 cups great northern beans, soaked overnight
- 1 cup water
- 2 cups chicken broth
- 2 tablespoons chili powder
- 1 (4 ounce) canchopped green chilies
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon oregano
- 1 teaspoon cayenne pepper
- 1⁄2 teaspoon garlic powder
- 1 lb turkey (breast and/or thigh)
- 1 medium onion
- 1 stalk celery
- 1 tablespoon molasses
- 1 teaspoon salt
- 1⁄4 cup fresh chopped cilantro
Directions See How It's Made
- Pick through and wash the beans with cold water.
- Put the beans in the crockpot then cover with cold water and soak the beans overnight (This makes for tender beans and better chili, however the raw beans cooked in the crock for eight hours also makes for a good chili).
- Drain and rinse the beans, then add 1 cup of fresh water.
- Set the cilantro aside and add all spices, herbs, seasonings, and meat to the crockpot.
- Simmer for eight hours.
- Top off with fresh cilantro before serving.
- Options: Use chicken or pork.
- Serve over totilla chips, spaghetti, or rice.