Yield: 4
SMF Kitchen
@smfchicken
00:40
Prep
00:30
Cook
01:10
Total Time
Ingredients & Directions
Directions
Chicken and Turkey Roasted Jalapeño Chili
Olive oil non-stick cooking spray
1 lb
Springer Mountain Farms 99% Fat Free Ground Chicken
1 lb
Ground turkey breast (ground without skin)
2
Jalapeños roasted, peeled, seeded and chopped
1/4 cup
Garlic, minced
2 cups
Yellow onion, diced
1 cup
Celery, diced
4
Bay leaves
1 teaspoon
Cumin, ground
1 teaspoon
Coriander, ground
1/2 teaspoon
Cayenne pepper, ground
1 quart
Chicken broth or stock
3 cups
Cooked, white cannellini beans or large butter beans
1 cup
Low-fat, grated cheddar/Colby-jack cheese
2 tablespoons
Green onion, chopped
- In a large non-stick Dutch oven, over medium-high heat, spray with olive oil non-stick spray, and cook ground chicken and turkey for about 7 minutes, stirring occasionally.
- Add jalapeños, garlic, onion and celery and stir, cooking for approximately 3 minutes or until translucent.
- Add cumin, coriander and cayenne pepper, stirring for an additional minute.
- Pour in chicken broth/stock, stirring until combined, cover with the lid and simmer on low for 10 minutes. (If mixture becomes too dry, add an additional 1/2 cup of broth or water.)
- In a medium mixing bowl, mash half of the beans with a potato masher or forks.
- Add mashed beans and remaining whole beans to the Dutch oven; stir until combined.
- Bring mixture to a boil, reduce heat to medium-low, cover and simmer for 10 minutes, or until beans are tender.
- Serve topped with grated cheese and chopped green onions.
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Chicken and Turkey Roasted Jalapeño Chili
SMF Kitchen
@smfchicken
Yield: 4
00:40
Prep
00:30
Cook
01:10 Total Time
Ingredients
Directions
Chicken and Turkey Roasted Jalapeño Chili
Olive oil non-stick cooking spray
1 lb
Springer Mountain Farms 99% Fat Free Ground Chicken
1 lb
Ground turkey breast (ground without skin)
2
Jalapeños roasted, peeled, seeded and chopped
1/4 cup
Garlic, minced
2 cups
Yellow onion, diced
1 cup
Celery, diced
4
Bay leaves
1 teaspoon
Cumin, ground
1 teaspoon
Coriander, ground
1/2 teaspoon
Cayenne pepper, ground
1 quart
Chicken broth or stock
3 cups
Cooked, white cannellini beans or large butter beans
1 cup
Low-fat, grated cheddar/Colby-jack cheese
2 tablespoons
Green onion, chopped
- In a large non-stick Dutch oven, over medium-high heat, spray with olive oil non-stick spray, and cook ground chicken and turkey for about 7 minutes, stirring occasionally.
- Add jalapeños, garlic, onion and celery and stir, cooking for approximately 3 minutes or until translucent.
- Add cumin, coriander and cayenne pepper, stirring for an additional minute.
- Pour in chicken broth/stock, stirring until combined, cover with the lid and simmer on low for 10 minutes. (If mixture becomes too dry, add an additional 1/2 cup of broth or water.)
- In a medium mixing bowl, mash half of the beans with a potato masher or forks.
- Add mashed beans and remaining whole beans to the Dutch oven; stir until combined.
- Bring mixture to a boil, reduce heat to medium-low, cover and simmer for 10 minutes, or until beans are tender.
- Serve topped with grated cheese and chopped green onions.
