Black & White Chicken Chili

1. 1

   In a Dutch Oven, heat oil and brown the ground chicken or turkey. Remove and drain on paper towels. Next brown the cubed chicken on low heat for 15-20 minutes. Add the onions and garlic during the last 10 minutes. Cook until chicken is done. Remove and drain on paper towels.

2. 2

   Add the liquid ingredients to the Dutch Oven and bring to a boil, then simmer for 10 minutes.

3. 3

   Add corn, chicken, garlic, onions and beans and simmer for 5 minutes.

4. 4

   Add all the other ingredients and cook on low, uncovered, until chili cooks down to desired consistency, usually 1-2 hours. Stir occasionally.

5. 5

   If the chili needs thickening, add 2 tablespoons of cornstarch to 4 tablespoons of hot chili broth together in a separate cup. Stir until all lumps are gone, then add the mixture back to the chili. Stir until the chili thickens, usually 2-3 minutes.

6. 6

   This can be served alone, over rice or with shredded cheese, sliced avocados, and sour cream and tortilla chips.

* Per serving · 4 servings · Values may vary.