- 1.5 lbs. ground turkey
- 1.5 lbs. boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 7 minced garlic cloves
- 2 cups water
- 2-4 cans diced tomatoes
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon cayenne
- 3, 6oz. cans tomato paste
- 2 teaspoons sugar
- 3 cups diced onions
- 1.5 cups diced yellow pepper
- 1.5 cups diced red pepper
- 1 can black beans (drained and rinsed)
- 1 can pinto beans (drained and rinsed)
- 1 package frozen corn
- 1 cup chopped cilantro
Sautee chicken breasts in pan till cooked through. Transfer to pot and cover with 2 cans diced tomatoes. Simmer till chicken pulls apart easily.
Preheat oven to 375°. Spray baking sheet with nonstick spray. Spread corn on sheet and salt & pepper as desired. Roast for about 10 minutes or until slightly browned and fragrant.
Heat olive oil in large pot. Sautee turkey till cooked. Add garlic and sautee another 2-3 minutes. Shred chicken with 2 forks and add it (along with the tomatoes it cooked in) to turkey and garlic. Add 2 cups water and bring to boil. Add cumin, chili powder, oregano, salt and cayenne. Reduce heat, cover, and simmer 10 minutes. Add tomato paste and sugar and simmer 5 minutes. Add another 1-2 cans tomatoes (depending on your taste and desired consistency), onions and peppers and simmer till vegetables are tender, about 35-40 minutes.
Add beans, corn and cilantro to pot and simmer for 10-15 minutes. Adjust salt & pepper to taste. Can be made 1-2 days ahead to let flavors meld. Serve with shredded cheese and cornbread.
