TURKEY CHILI
Rather than browning the meat first, which doesn't do much for lean ground turkey and can actually make it tough, this recipe prioritizes cooking down the vegetables first. Onions and canned tomatoes fried in olive oil provide an umami-rich flavor base for turkey's blank canvas, and the adobo sauce from canned chipotle peppers does a lot of this dish's heavy lifting. Optional toppings like shredded cheese and sour cream help cool down the spice. One of the best ways to enjoy this simple but powerful chili is over French fries with melted cheese, or tossed with some cooked spaghetti. It's so great on its own, as well.
Provided by Eric Kim
Categories dinner, easy, soups and stews, main course
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent and starting to brown at the edges, 5 to 7 minutes.
- Use a fork to fish the tomatoes out of the can and add them to the pot, leaving behind the juice for now. Season with salt and cook the tomatoes, breaking them up with the wooden spoon and stirring occasionally, until jammy and their liquid has reduced significantly, 5 to 7 minutes.
- Stir in the chili powder and cook until fragrant, just a few seconds. Add the ground turkey, season with salt and stir to combine, breaking up the meat with the spoon. (Don't worry about browning or cooking it through here, as it will do so when it simmers.) Stir in the reserved liquid from the tomato can.
- Use the fork to fish out as many chipotle peppers from the can as you would like, starting with two or three, and add to the pot, breaking them up with the wooden spoon, along with all of the adobo sauce. The more peppers you use, the spicier your final chili will be; if you like spice, just add the entire can. (Store any peppers you don't use in an airtight container in the refrigerator for up to a week and in the freezer for up to 2 months.) Fill the empty chipotle can with cold tap water, swish it around and add to the pot. Stir to combine.
- Bring the chili to a simmer over medium-high heat - you should see occasional small bubbles breaking the surface of the mixture - then cover the pot and reduce the heat to continue simmering over medium-low, stirring occasionally, until the liquid has reduced and the tomatoes have broken down, about 20 minutes. The chili should look thick and shiny, but not too thick that you couldn't ladle it into a bowl. (If it's too watery, then simmer with the lid off for another 5 minutes, stirring occasionally.) Taste and add more salt if desired. Serve with cheese, sour cream and cilantro, if using.
TERRIFIC TURKEY CHILI
Using some fresh and some canned ingredients, this chili is a snap to throw together and will keep you craving it for days. Chunky zucchini, fresh green onion, sour cream, and - what the heck - shredded Cheddar cheese, are sure to make this your favorite chili recipe. If you like beans in your chili, garbanzos right out of the can are great in this.
Provided by big surprise
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h10m
Yield 6
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
- Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
- While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
- In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
- Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.
Nutrition Facts : Calories 506.4 calories, Carbohydrate 24.1 g, Cholesterol 124.8 mg, Fat 31.9 g, Fiber 5.5 g, Protein 34.7 g, SaturatedFat 13.3 g, Sodium 1521.4 mg, Sugar 7.5 g
TURKEY CHILI
You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be ready in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.
Provided by Pierre Franey
Categories weeknight, project, main course, side dish
Time 35m
Yield 6 servings or more
Number Of Ingredients 18
Steps:
- Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
- Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
- Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
- Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.
Nutrition Facts : @context http, Calories 680, UnsaturatedFat 15 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 14 grams, Protein 55 grams, SaturatedFat 11 grams, Sodium 1496 milligrams, Sugar 14 grams, TransFat 1 gram
V8 7-INGREDIENT CHILI
Make and share this V8 7-Ingredient Chili recipe from Food.com.
Provided by Chef mariajane
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the turkey, onion, chili powder and cumin in a 4-quart saucepan over medium-high heat until the turkey is well browned, stirring often.
- Add the vegetable juice, pepper and beans to the saucepan and heat to boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender.
- SERVING SUGGESTION: Serve baked potatoes with sour cream and chives. For dessert serve fresh apple slices.
Nutrition Facts : Calories 424.6, Fat 12.8, SaturatedFat 3.2, Cholesterol 104.4, Sodium 136, Carbohydrate 36.6, Fiber 12.1, Sugar 2, Protein 42.8
THE BEST TURKEY CHILI
This is just the best tasting chili. My family prefers it over beef chili. I like to put out toppings such as chopped onion, cilantro, chopped bell pepper, cheese, and sour cream and let everyone serve themselves.
Provided by Valerie Brunmeier
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 2h30m
Yield 14
Number Of Ingredients 16
Steps:
- Cook and stir the ground turkey in a large pot over medium heat until crumbly and no longer pink, about 5 minutes. Stir in the crushed tomatoes, tomato sauce, kidney beans, pinto beans, black beans, onion, garlic, and red wine. Season with chili powder, cumin, parsley, oregano, black pepper, red pepper flakes, and bay leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 2 hours. Stir the chili occasionally as it simmers. Remove and discard bay leaves before serving.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 22.2 g, Cholesterol 47.9 mg, Fat 5.8 g, Fiber 7.7 g, Protein 19.6 g, SaturatedFat 1.4 g, Sodium 561.9 mg, Sugar 1.6 g
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HEALTHY TURKEY CHILI - WELL PLATED BY ERIN
From wellplated.com
4.9/5 (120)Calories 227 per servingCategory Main Course, Soup
- Heat the oil in a Dutch oven or large soup pot over medium heat. Add the garlic, onions, bell peppers, carrots, celery, and sweet potato. Sauté for 5 to 7 minutes, until soft.
- Once the meat is browned, add 1 1/2 cups water, tomato sauce, diced tomatoes in their juices, chili powder, cumin, paprika, cayenne, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce to a moderate bubble. Let cook, uncovered, until the chili thickens, about 45 minutes, stirring every so often so that the chili does not stick to the bottom. If the chili becomes too thick, add a little water to reach your desired consistency.
- Toward the end of the cooking time, taste and adjust the seasonings as desired. Add more cayenne pepper for an extra kick and more salt and pepper as needed. Serve hot with desired toppings.
BEST TURKEY CHILI RECIPE (SIMPLE AND SAUCY!) - THE KITCHEN …
From thekitchengirl.com
Ratings 30Calories 111 per servingCategory Dinner Recipes, Entree, Soup
- Place 10” skillet on medium high flame; add OLIVE OIL and heat until shimmering (about 2 minutes).
- Store chili in an airtight container up to 5 days in the refrigerator and up to 3 months in the freezer.To thaw, transfer frozen chili from freezer to refrigerator 48 hours before reheating and serving.Reheat chili via microwave in a heat-safe container, or on the stove. Add a little water to the chili if it's too thick.
THE BEST TURKEY CHILI - QUICK AND EASY! | MOM ON TIMEOUT
From momontimeout.com
Ratings 16Calories 272 per servingCategory Main Dish, Soup
- In a large, deep skillet, dutch oven, or pot, add 1 to 2 tablespoons of olive oil and ground turkey. Brown the meat until it is no longer pink, about 4 to 6 minutes.
- Add the chopped onions and cook, stirring frequently, until translucent, about 3 to 4 minutes. Add garlic and cook one minute longer, stirring frequently.
- Add the chili powder, cumin, cinnamon, salt, pepper smoked paprika and stir to combine letting spices cook for a minute or so.
- Add crushed tomatoes, diced tomatoes, brown sugar, oregano, cayenne, bay leaf and chicken broth. Stir to combine, reduce heat to medium low and simmer for 15 minutes.
CLASSIC TURKEY CHILI - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, Tex-MexTotal Time 2 hrs 30 minsCategory DinnerCalories 466 per serving
- Roughly chop the onions, bell pepper, and garlic and place in the bowl of a food processor fitted with the steel blade. Pulse, scraping down the sides as necessary, until the vegetables are finely chopped. Do not over-process; the vegetables should not be puréed. (Alternatively, finely chop the onions, bell pepper, and garlic by hand.)
- Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped vegetables, chili powder, cumin, coriander, red pepper flakes, oregano, and cayenne pepper and cook, stirring often, until the vegetables are softened, about 10 minutes.
- Add about 1-1/4 pounds of the turkey, increase the heat to medium-high, and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes. Stir in the beans, diced tomatoes and their juice, crushed tomatoes, broth, and salt and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until the chili has begun to thicken, about 1 hour.
- Pat the remaining 3/4 pound turkey together into a ball, then pinch off teaspoon-size pieces of meat and stir into the chili. Continue to simmer, stirring occasionally, until turkey is tender and chili is slightly thickened, about 40 minutes. (If the chili begins to stick to the bottom of the pot or looks too thick, stir in extra broth as needed.) Taste and adjust seasoning, if necessary, and serve.
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