Navalah's Chicken Chili

Havalah is a neighbor of ours that has fed us a wonderful Southwestern Chicken Chili on a number of occasions and this is my attempt to honor it - Navalah = Not Havalah.

Ingredients

• 3 halved, spiced, grilled chicken breasts, cubed
• 28 oz can of diced tomatoes separated into half; one part as is and the other part pureed
• 1 can corn pureed
• 2 tbsp chili powder
• 1 tbsp grapeseed oil
• 1 tbsp butter
• 1 diced red onion
• 1 diced white onion
• 2 jalapenos diced
• 2 poblano peppers diced
• 5 cloves garlic diced
• 1 4 - ounce can diced green chiles
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 1/2 cups chicken broth
• 2 cans 15 oz canellini beans rinsed and drained
• 1 can 15 oz black beans rinsed and drained
• 1/3 cup ketchup

Steps

1. Add oil and butter to pan and heat up. Cook onions, peppers, garlic and diced green chiles for 5 minutes.
2. Add chili powder, salt, sugar and stir.
3. Add chicken broth, black beans, navy beans, undrained tomatoes, pureed tomatoes and ketchup.
4. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.
5. In a food processor, cover and process 2 cups of the corn until pureed.
6. Add pureed corn, the remaining 1/2 cup whole corn, and turkey.
7. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes.