Cut chicken breasts into 1/2-inch cubes.
Toss chicken with 4 teaspoons olive oil.
Saute cubed chicken until cooked (5 minutes).
Combine chicken, white chili mix, chicken broth and beans into 4-quart pot.
Simmer for 1 hour.
Garnish with a selection of Monterey Jack cheese, chopped red bell pepper, avocado and black olives.
In a large pot over medium heat, combine the onion, garlic, jalapeno and ground turkey. Saute for 10 minutes or until turkey is well browned
Add chile peppers, cumin, oregano, cayenne, white pepper and saute for 5 more minutes.
Add beans, corn, salt, and chicken broth to the pot, mix well. Stir in the cheese and simmer for 10 additional minutes.
Grind turkey white meat into a large bowl; add Ricotta cheese, eggs and parsley flakes.
Mix together.
Spoon mixture onto squared noodle dough and pinch sides.
Drop into boiling water and cook approximately 15 minutes.
Serve with meatless spaghetti sauce. Makes approximately 100 ravioli.
edium-high heat, cook the turkey until no longer pink, breaking
live oil, cumin, paprika, ancho chili powder, granulated garlic, salt, and
he chili. Once it is to your liking, add onion and turkey
cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until
Saute the garlic and chopped onion briefly in the oil then add the raw ground turkey.
Cook until the turkey is cooked through and slightly browned.
Add the great northern beans, the broth (to your desired consistency), and the spices (to your taste).
Simmer for 15-30 minutes.
Saute onions, garlic and chili pepper in a heavy saucepan. Add chili powder, cumin, broth and turkey; simmer 1 hour.
Add cooked or canned beans and simmer 15 minutes.
Add shredded cheese until melted and blended.
Add sour cream just before serving. Makes 4 to 6 servings.
Heat oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until soft and translucent, 5 to 10 minutes.
Heat a large pot over medium-high heat. Cook and stir turkey and chili seasoning in hot pot until turkey is browned and crumbly, 5 to 10 minutes.
Stir onion-garlic mixture into turkey mixture. Add chili beans, corn, black beans, water, diced tomatoes, and tomato paste; stir. Bring to a simmer, reduce heat to low, and simmer until flavors blend, 1 hour.
Soak beans overnight in cold water.
Drain before preparing recipe.
Heat oil in large pot.
Saute onion until transparent. Stir in next six ingredients and saute three more minutes.
Add beans and 8 cups broth.
Bring to boil.
Reduce heat and cook until tender, 2 to 3 hours.
Add broth as needed.
Stir in turkey.
Brown the turkey, adding onions, garlic and celery about half way through. One by one add the remaining ingredients. Do not drain anything just dump it in! Heat to boiling and simmer for 30 minutes.
This recipe is very flexible - you can add more celery, stewed tomatoes, taco or ranch seasoning and cumin if you'd like to. Sometimes I like to puree the beans before putting them in to make it thicker.
This freezes well and just gets better the longer it sits.
nd add Chipoltle chili powder to taste, regular chili powder, and onions
Soak beans in water overnight.
In the morning, discard water and wash beans.
Put beans and 6 cups water in crock-pot.
Dice onion and garlic and add to crock-pot.
Add salt, pepper and green chili.
Cube turkey breast and put into pot.
(Use jalapenos for extra zip, if you dare.)
Cover and cook on high for six hours, watching to make sure the beans don't dry up.
Add water as needed. Cook beans for as long as it takes for them to get soft.
This is excellent the second day, too.
Serve with hot corn bread.
br>Add the ground turkey and cubed turkey and cook over moderate
live oil, and cook the turkey until no longer pink; sprinkle
Saute onions, green pepper and garlic in olive oil until soft.
Add ground meat and brown.
Combine spices together into a mixture, then add to ground meat.
Add red wine vinegar.
Add tomatoes and let simmer, until tomatoes cook down.
Add kidney beans and cook for a few more minutes.
Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.
nd discard skin from smoked turkey legs, remove and dice meat
In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.
Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.
In a large pan heat the olive oil over medium heat.
Add the onion, garlic, carrot and celery; saute for 10 minutes.
Stir in the rosemary, chili flakes and tomatoes; simmer 10 minutes.
Add the stock or broth, water, turkey meat, white beans, salt and pepper.
Simmer 20 minutes.
Cook the pasta according to package directions just until tender.
Drain and add to the soup; simmer 10 minutes.
Stir in parsley, if desired.
Garnish with Parmesan.