Mexican

Garden Chili with Turkey and Chicken is for Soup.

Garden Chili with Turkey and Chicken takes 60 minutes to prepare.

Garden Chili with Turkey and Chicken takes 30 minutes to cook.

Garden Chili with Turkey and Chicken makes 24 servings.

The ingredients for Garden Chili with Turkey and Chicken are:

16oz Ground Turkey (93/7%)
24oz Boneless/Skinless Chicken Breast (1/2" Dice)
16oz (3 Med.) Zucchini (Diced)
14oz (3 Med.) Yellow Crookneck Squash (1/2" Dice)
1 Med Red Bell Pepper (Diced)
1 Med Green Bell Pepper (Diced)
4 Med Carrots (Diced)
4 Large Celery Stalks
4 Large Jalapenos (Seeded, stems removed & Diced)
2 Medium Yellow Onions (Chopped)
2 (32oz cartons) Low Sodium Swanson Chicken Broth
3 Tbsp. Garlic, Minced
3 Cups Frozen Whole Kernel Corn
3 (14.5oz) Green Beans
5 pods, Chili Pepper, Hatch Chile Colorado Entero (40gms)
Salt & Pepper to taste (watch the sodium though)

Here is how you make Garden Chili with Turkey and Chicken:

1. Remove stems & seeds from Dried Chili Peppers and cut into strips2. Cover Dried Chile Strips with boiling water and let steep for 30 minutes.3. Place Chile strips and water in blender and blend until smooth. 4. Pour Chile mixture through fine-meshed strainer reserving the liquid. Through out solids5. Spray Pam cooking spray in dutch oven and fry Turkey until brown.6. Add Chicken, Chicken Broth, and Chile Liquid and bring to a boil. Boil for 5 minutes or until chicken is cooked through.7. Add all other ingredients (except salt & pepper), bring to a boil then simmer for 1 hour to blend flavors.8. Salt and pepper to tasteServing Size: Makes 24 1 cup servingsNumber of Servings: 24Recipe submitted by SparkPeople user JSTEH1.

The nutritional information for Garden Chili with Turkey and Chicken is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 117.2

• Total Fat: 2.0 g
• Cholesterol: 28.8 mg
• Sodium: 527.9 mg
• Total Carbs: 13.0 g
• Dietary Fiber: 3.0 g
• Protein: 11.9 g

Garden Chili with Turkey and Chicken is Mexican cuisine.