INGREDIENTS 

  • 1 tbsp. chili powder
  • 1 tbsp. paprika
  • 1 cup cooked pinto beans
  • 1 cup cooked kidney beans
  • 3 cups canned Italian plum tomatoes
  • 1 cup chicken stock
  • 1 tbsp. Sriracha hot sauce
  • Kosher salt & pepper
  • Optional toppings: avocado, fresh cilantro, scallions, aged cheddar & sour cream
  • 1 lb. chicken breast, diced
  • 1 lb. ground turkey
  • 3 oz. chipotle adobe
  • 1 large onion
  • 2 roasted garlic cloves
  • 2 minced fresh garlic cloves
  • 1 tbsp. onion powder
  • 1 tbsp. garlic powder
  • 1 tbsp. chipotle powder

Method

  • Season the chicken breast and ground turkey with kosher salt and pepper.
  •  Heat olive oil in a large pot over high heat, add chicken and turkey and cook for 10 minutes, or until brown.
  • Drain off the excess oil and add dried seasonings. Remove the protein and set aside.
  • Cook the onions and garlic until tender, about 5 minutes. Transfer to a slow cooker.
  • Add the browned poultry, as well as all remaining ingredients.
  • Cook in a slow cooker for an hour. Taste and season with salt and pepper if needed.
  • Finish with sliced avocado, sour cream, sliced scallion, cilantro leaves, and shredded aged cheddar (optional).

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