Upcoming banquets in SOUTH CAROLINA:

• ½ cup minced onion
• 1-½ tablespoons minced garlic
• 4 teaspoons ground cumin • 1-½ pound uncooked wild turkey breast, cut into cubes (or leftover pre-cooked meat)
• 4 cups chicken stock or canned low-salt broth
• 2 tablespoons chopped seeded jalapeño chilies
• 1 teaspoon dried marjoram
• 1 teaspoon dried savory
• 1 16-ounce can Great Northern beans, rinsed, drained
• 1 16-ounce can navy beans
• 2 medium-sized potatoes, pealed and diced
• Several dashes of hot pepper sauce (such as Tabasco)
• Chopped green onions
• Grated cheddar cheese
• Sour cream

Preparation

Heat vegetable oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender. Add cumin and stir about 30 seconds. Add turkey breast. Sauté until about 4 to 5 minutes, or until no longer pink. Add chicken stock, jalapeños, marjoram and savory to turkey mixture. Add beans and potatoes to chili. Simmer covered until chili is thick, about 45 minutes. Season with hot pepper sauce, salt and pepper. Add green onions, cheese and sour cream separately as desired.

Serves 4

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OUR MISSION

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