White Chicken Chili - Adapted from the Group Recipes website

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• 1 1/2 lb. boneless, skinned chicken breasts
• 2 tbsp. olive oil
• 3 cloves garlic, finely chopped
• 1 lg. onion, chopped
• 2 tsp. ground cumin
• 1/2 tsp. ground coriander
• one large can green enchilada sauce
• 1 1/2 c. frozen white corn kernels, thawed
• 2 or 3 cans (15 oz or so) white beans beans, rinsed and drained
• 1 can (4 oz.) chopped green chilies, undrained
• 1 tbsp or so jalapenos, canned or fresh - or skip these for a more mild chili
• 3 tbsp. lime juice
• 1/2 tsp. ground white pepper
• 4 oz. cream cheese
• grated cheese, cilantro, sour cream, crushed tortilla chips for topping

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• Heat the oil in a large pot over medium heat and add the onion and garlic. Add the cumin and coriander. Cut the chicken into bite size pieces and add to the pan, stirring frequently so the chicken cooks on all sides. Add the enchilada sauce beans, chilies, lime juice, and white pepper. Simmer to combine the flavors. Cut the cream cheese into chunks and add it gradually to the pot, stirring until it’s melted into the chili. Add the corn and heat through. Top with grated cheese, cilantro, sour cream, crushed tortilla chips.

River Rock Triathlon Chili

1 lb. bacon
1 lb. ground turkey
1/2 lb. smoked-style sausage (like chicken/apple or Polska Kielbasa)
1 onion, diced
2-3 habanero pepper, seeded and minced

Cook the above together until the meat is browned and the onion is soft. Then add the following:

3 cans pork and beans, undrained
1 can butter beans, drained
1 can kidney beans, drained
1 can black beans, drained
1 1/2 cups water
1 cup ketchup
3/4 cup brown sugar
1/3 cup apple cider vinegar
1 tablespoon liquid smoke

Mix together and bake in 350 degree oven for 1 1/2 hours. Reheat on stove top when ready to eat, or keep warm on low in a crock pot.