Craig's White Chili II

• 1 cube butter
• 1 garlic clove
• 1 sweet onion
• 1 red bell pepper
• 1 14 lbs lean ground turkey
• 1 14 lbs lean ground chicken
• 2 pasilla bell peppers
• 2 tomatillos
• 2 ears sweet white corn
• 2 (10 1/2 ounce) cans cream of chicken soup
• 21 ounces milk
• 12 lb carrot
• 12 teaspoon ground black pepper
• 12 teaspoon ground white pepper
• 14 teaspoon cayenne pepper
• 14 teaspoon rubbed sage
• 14 teaspoon bay leaf powder
• 3 (14 ounce) cans cannellini beans, drained
• 1 (14 ounce) can garbanzo beans, drained
• 1 (14 ounce) canwhite chili beans

1. fire roast onion, pasilla peppers, corn, and tomatillos.
2. sate garlic clove in 2 teaspoons butter.
3. add chicken and turkey, cook until browned.
4. dice fire roasted vegetables and add to cooked poultry.
5. add chicken soup and milk.
6. drain canned beans and add to mixture.
7. season.
8. simmer for an hour.

butter, garlic, sweet onion, red bell pepper, lean ground turkey, lean ground chicken, bell peppers, corn, cream of chicken soup, milk, carrot, ground black pepper, ground white pepper, cayenne pepper, sage, bay leaf powder, cannellini beans, garbanzo beans, canwhite chili beans

Taken from www.food.com/recipe/craigs-white-chili-ii-522556 (may not work)