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.