The 2014 Teen Chili Challenge brought out some of the best chili recipes in the area. Picking the winners was no easy feat for our panel of judges. Congratulations to these winning recipes. Try them out with your family!

Eat Yourself Skinny Turkey Corn Chili
Child's Park Recreation Center

What You Need
1 tbsp. extra-virgin olive oil
1 med. onion chopped
1 lg. bell pepper, red or green, chopped
1 jalapeƱo pepper (seeded or chopped)
1 bay leaf (fresh or dried)
1 1/2 lbs. turkey meat (cooked)
1 1/2 or 2 tbsp. (a palm full) chili powder
1 1/2 or 2 tbsp. ( a palm full) ground cumin
1 tsp. to 2 tsp. cayenne pepper sauce
Coarse salt
2 cups frozen kernels
1 (32 oz.) can chunky style crushed tomatoes
2 cups of chicken broth
2 scallions, white and greens chopped

 What You Do

  • Heat a deep pot over medium high heat.
  • Add oil to your pot, 1turn of the pan and add vegetables as you chop them.
  • Add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if veggies start to stick.
  • Stir in diced turkey and season w/chili powder, cumin, and cayenne sauce. Season with a little salt.
  • Add corn, tomatoes, and broth.
  • Combine chili well, adjust seasonings.
  • Reduce heat to medium low, and simmer for 7 to 10 minutes.
  • Garnish chili with chopped scallions. Serve and Enjoy.

Grandma Yum-Yum's Super Yummy in Your Tummy Chili
Roberts Recreation Center

What You Need
1lb Ground Turkey
1lb Boneless Skinless Chicken Breasts
1 (15 oz.) Can Spicy Chili Beans, do not drain
1 (15 oz.) Can Dark Red Kidney Beans, drained
1 (15 oz.) Can Ro-Tel Diced Tomatoes and Green Chiles
1 Packet Chili Seasoning
3-6 T Jalapeno Juice (depending on level of spice desired)
Jalapeno Slices
1 (6 oz.) Can Tomato Sauce
1/2-3/4 (8oz-11oz) Can Corn
Frank's Red Hot

What You Do

  • Brown turkey in skillet, drain fat.
  • Boil chicken in water with Frank's Red Hot and jalapeno juice for 25 minutes
  • Remove and shred chicken
  • Put browned turkey, shredded chicken, beans, seasoning, jalapeno slices, corn, tomato sauce and Ro-Tel into skillet or pot. Cover, bring to a boil and let simmer for 15 minutes stirring often.

Fuller's Fiesta Chicken Chili
Walter Fuller Recreation Center

What You Need
6 large skinless, boneless chicken breast (1 1/2lbs)
1 Large red onion (1 cup)
2 cloves of garlic
1 can Progresso chicken broth (32oz can)
3 cans Campbell's cream of chicken soup
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. salt
2 tsp. black pepper
2 tablespoon chili powder
4 tsp. red pepper sauce (tobasco)
4 cans (15-16 oz. each) great northern beans, drained and rinsed (2 cans may be red kidney beans)
1 can (11oz) green giant niblets white sweet corn, not drained
3 tablespoon lime juice *fresh limes NOT BOTTLED juice (approx. 2 limes)
3 tablespoon chopped fresh cilantro
1 cup minute brown rice (use the microwaveable bag) Uncle Ben's minute rice
2 cups whole milk
1 tsp. red pepper flakes
1 tsp. cayenne pepper

What You Do

  • Boil chicken until they are cooked then let soak in cold water for about 5 minutes. Once they are cooled shred the chicken.
  • In at least a quart pot mix in chicken broth and cream of chicken on medium heat until its mixed well with no lumps. At this point add in onion, garlic, cumin, oregano, salt, tobasco, lime, cilantro, chili powder, milk and brown rice. Stir and salt to taste if you like.
  • Now turn up the heat a bit and add in chicken, white beans, and corn
  • It will be thin until the beans break down if you are short on time add the flour and butter.
  • Cook or 30minutes or until the thickness you desire.

Note: prep time overall, approx. 30 minutes
Generally, simmering about an hour gives the beans enough time to cook down and thicken chili
*You may want to serve with sour cream and/or shredded cheddar cheese



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