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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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For a surefire way to add extra warmth to your holiday get-together, dish up Angela Biggin's delightfully different chili. It wins compliments whenever I serve it, she writes from her Lyons, Illinois kitchen. Be sure to garnish it with bright peppers or herbs —that makes it look really festive. Ingredients:
1 pound dried navy beans |
6 cups turkey or chicken broth |
1 cup chopped onion |
4 garlic cloves, minced |
1 teaspoon white pepper |
1/2 teaspoon crushed red pepper flakes |
1/4 to 1/2 teaspoon curry powder |
1/4 teaspoon ground cumin |
2 pounds turkey or chicken breast, cooked and cubed |
1 can (15-1/4 ounces) white sweet corn |
1 cup heavy whipping cream |
chopped green and sweet red peppers, optional |
Directions:
1. Place beans in a large saucepan or Dutch oven; cover with water. Bring to a boil and boil for 2 minutes. Remove from the heat and soak for 1-4 hours or until beans are softened. Drain and rinse beans; return to the pan. Add broth, onion, garlic and seasonings.
2. Cover and simmer for 1-1/2 hours or until beans are tender. Add turkey and corn; simmer for 15 minutes. Add cream just before serving; heat through. If desired, garnish individual servings with peppers. Yield: 12-14 servings (3 quarts).
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