Chili- White Chicken Chili and Deer Meat Chili

It's not too late to make you last batch of chili for the season! If you've got it in you you must try these two yummy versions.
We served them up for a CrossFit get-together the other week.

White Chicken Chili
From J and I's good friend Robin, it's sooo tasty and has a nice kick to it. Thanks for sharing Robin!

Ingredients:
1 pound Northern beans (canned - rinse until foam is gone)
1 large onion chopped
1 teaspoon garlic, finely chopped
1 Tablespoon dried oregano
1 Tablespoon chopped jalapeno pepper
dash cayenne pepper
2 teaspoons ground cumin
pinch ground cloves
5 cups of chicken broth
1 can Rotel tomatoes
1/2 cup lime juice
3 cups cooked chicken, diced (I use HyVee Rotisserie chicken - usually makes 4 cups - but go ahead and add it all)
1/2 cup chopped fresh cilantro
1/3 cup Parmesan cheese
salt and pepper to taste

holding my chicken hostage

Instructions:
Briefly saute onions and garlic on stove until fragrant and onions are translucent. Add to beans along with oregano, jalapeno pepper, cayenne, cumin, cloves and chicken broth. Add 3 cups of water. Bring to a boil. Reduce heat and simmer 30 minutes. Add Rotel, lime juice and chicken. Cook 30 minutes, simmering. (Add more water if soup is too thick) Sprinkle with Parmesan cheese and fresh cilantro to serve.


Deer Meat Chili
thank you Jason (CFEpic coach) for the deer meat!
Ingredients:
1 can black beans
1 can garbanzo beans
1 can chili beans

1 can corn
RINSE ALL THESE
1-2 cans stewed tomatoes Italian flavor
1 can Rotell's
1 half jug Vegetable juice to add liquid (I add the whole things and let it simmer down)
1 lb browned ground turkey breast
1 lb browned and seasoned lean ground deer meat or ground beef
(we seasoned the deer meat with spices before adding to pot...Italian, chili powder, cumin, onion powder, garlic powder...whatever floats you boat)
1 green pepper, chopped
1/2 onion, chopped
SAUTE onion and pepper WITH THE MEAT and seasonings
Pour all into big pot, bring to boil, add a dash of chili powder and then simmer for half the day. I think it is best to make the day before you serve so the flavors can enhance!


To come: homemade hummus, fish from Seattle (scallops, salmon, halibut), and the recipe that will change your opinion forever of the white squared food known has tofu

Until next time...
look good, feel good, do good
http://www.sarabconsulting.com/