Olivia Funk, Staff

Fall is here and so is this classic fall dish, chili in two different ways. Both of these recipes are sure to get you in that fall mood. The white chicken chili is a spin on the classic while the turkey chili will remind you of mom’s cooking. Both chilies will get you feeling like fall and are perfect to enjoy while curling up to watch some football. These recipes can be changed based on your chili preferences but this is just how I like to make my chili. Hope you enjoy!

White Chicken Chili

1 tbsp. olive oil

1 medium yellow onion, chopped

1 jalapeno, seeded and chopped

2 cloves garlic, chopped

1 tsp. ground cumin

1 tsp. Paprika

Salt and Pepper to taste 

3 boneless, skinless chicken breasts, cut into thirds

5 cups chicken broth 

2 cans of green chiles

3 cans white beans, drained and rinsed

1 ½ cups of frozen white corn

½ cup of sour cream

Toppings: (optional)

1 avocado, thinly sliced

¼ cup fresh cilantro, chopped

¼ cup crushed tortilla chips

¼ cup shredded Monterey Jack 

¼ cup sour cream

Start by heating the oil in a large pot, add the onion and jalapeno until softened. Then add the garlic, cumin, paprika, salt and pepper. After one minute add the chicken, broth and green chilies. Bring to a boil and then reduce to a simmer until the chicken is cooked through. Once the chicken is cooked, take it out and shred it. Add two cans of beans to the pot, set one can aside, and smash up the beans with some chicken broth before adding. Add the corn and shredded chicken after everything is combined and cooked through add the sour cream. Now you are ready to serve, add whatever toppings you like and enjoy! 

Via Olivia Funk

Classic Turkey Chili

1 tbsp. olive oil 

2 pounds of ground turkey

2 cups yellow onion, chopped

2 cloves garlic, chopped

1 large green pepper, chopped

1 jalapeno, seeded and chopped

3 tablespoons chili powder

2 teaspoons ground cumin

Salt and pepper to taste

3 cups canned diced tomatoes

2 cups chicken broth

2 cans of kidney beans, drained

2 cans of black beans, drained

2 cans chickpeas, drained

Toppings: (optional)

¼ cup shredded cheddar

¼ cup sour cream

1 avocado, thinly sliced

¼ cup crushed tortilla chips

Start by heating the oil in a large pot and adding the turkey, cook until lightly browned. Then add onions, garlic, green pepper, jalapeno, chili powder, cumin, salt and pepper. Cook for five  minutes. Then add the tomatoes, and chicken broth and bring to a boil then reduce to a simmer stirring occasionally for 15 minutes. Add the drained kidney beans, black beans and chickpeas, stirring occasionally for 10 minutes. Then serve up with the toppings of your choice! 

Via Olivia Funk