MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Art's White Chili
 Categories: Crockpot, Turkey, Chili, Beans, Corn
      Yield: 6 Servings
 
      1 c  Navy beans; dried
      1 c  Pinto beans; dried
    1/2 c  Anasazi beans; dried
      1 lb Turkey; cooked
     12 oz Turkey breast slices;
           Smoked
  1 1/8 tb Cumin seed; ground
      8 oz Green chili peppers; diced
      4    Hungarian wax peppers
      4 tb Canola oil
    2/3 c  Onion; minced
      1 tb Garlic; minced
      2 cn Chicken broth
      2 tb Yellow corn meal
     14 oz Baby corn; canned
     11 oz Shoe peg corn; canned
 
  Pick over the beans, and soak in fresh water for four hours. Saute
  the ground turkey in the oil until browned, then transfer to
  slow-cooker. Add beans, onion and garlic and simmer for an hour.
  Core and seed the hungarian wax peppers (they should be 4 inches
  long), and cut into slivers or bits. Add this and the diced canned
  chilies to the cooker, adjust flavor with salt and pepper, and cook
  another hour or until the beans are just tender. Add the shoe-peg
  corn and the drained baby ears. Slice the smoked turkey breast
  into pieces about 1 inch by 1/8 inch, and add these to the
  crock. If desired, add a final 1/8 teaspoon of cumin, and then add
  the cornmeal to thicken the liquid. Allow to cook another 10-15
  minutes.
  
  Serve with a garnish platter of sliced radishes, chopped cilantro,
  chopped parsley, minced red onion, slivers of Hungarian wax
  pepper, or minced jalapenos. Also provide a shaker of ground chilies
  japones, and maybe some habanero sauce like Melinda's. Each guest
  can heat up and flavor his chili to his own taste and heat
  tolerance level.
  
  Recipe by: Art Simon
  
  From: Art Simon
 
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