BBQ TURKEY CHILI
Experience this amazing BBQ Turkey Chili. Ground turkey and hot Italian turkey sausage give this BBQ Turkey Chili a double shot of great turkey flavor.
Provided by My Food and Family
Categories Soup Recipes
Time 8h30m
Yield 14 servings, 1 cup each
Number Of Ingredients 14
Steps:
- Heat oil in large skillet on medium heat. Add onions, peppers, garlic and seasonings; stir. Cook 10 min., stirring frequently.
- Add meat; mix well, using back of spoon to break sausage into smaller pieces. Cook 5 min. or until meat is done, stirring frequently. Add beer; stir to scrape any browned bits from bottom of skillet. Spoon into slow cooker sprayed with cooking spray.
- Stir in tomatoes, beans and barbecue sauce; cover with lid. Cook on LOW 8 hours (or on HIGH 5 hours.)
- Serve topped with cheese.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 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
TURKEY CHILI
A very easy and comforting meal. The original is a Rachael Ray recipe that I have added some tweaking to.
Provided by invictus
Categories Poultry
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, heat olive oil. Saute onion and bell peppers unti onions become translucent and peppers soften. Add the turkey and crumble. If there is excess fat, drain. Add chili powder, grill season, cumin, and Worcestershire. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add the tomato and barbecue sauces. Simmer for ten minutes. Spoon into bowls and top with cheese and other garnishes.
Nutrition Facts : Calories 400.6, Fat 19, SaturatedFat 3.9, Cholesterol 89.7, Sodium 1650.7, Carbohydrate 34.9, Fiber 8.2, Sugar 15.3, Protein 25.6
SIMPLE TURKEY CHILI
This is a very simple and hearty chili with plenty of flavor. It's even better the second day! I serve this with lowfat Cheddar cheese and lowfat sour cream. It's also delicious with crackers.
Provided by Amanda Ingraham
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
- Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
Nutrition Facts : Calories 185 calories, Carbohydrate 18.8 g, Cholesterol 41.8 mg, Fat 6.1 g, Fiber 6.4 g, Protein 16.4 g, SaturatedFat 1.3 g, Sodium 450.3 mg, Sugar 0.8 g
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
GARLIC-CHILE GRILLED TURKEY THIGHS
Provided by Kemp Minifie
Categories Garlic Poultry turkey Thanksgiving Backyard BBQ Dinner Grill Grill/Barbecue Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings as part of a larger Thanksgiving meal or 4 as a single main course
Number Of Ingredients 6
Steps:
- Pull off turkey skin and freeze in a small resealable plastic bag. (You can use the skin to make cracklings for our Shredded Kale Salad with Turkey Skin Cracklings. )
- Cut out the thigh bone from each thigh and save in another resealable plastic bag in the freezer for a future stock.
- Mash garlic to a paste with 2 teaspoons salt in a mortar and pestle or mince and mash to a paste with a heavy knife.
- Whisk together the paste with the chili powder, cumin, and olive oil and spread it all over the thighs in a baking dish. Cover the dish and marinate the thighs, chilled, at least 2 hours.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure, below.
- Oil grill rack, then grill thighs (cover only if using a gas grill), turning once or twice, until thermometer registers 170°F, 15 to 25 minutes. Transfer to a platter and let stand 5 to 10 minutes before slicing.
- Grilling Procedure:
- Charcoal Grilling Instructions: Open vents on bottom of grill. Light a large chimney starter full of charcoal (preferably hardwood).
- For Direct-Heat Instructions: When coals are lit, dump them out across bottom rack, leaving a space free of coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups.
- When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. It will be at the proper medium-hot temperature when you can hold your hand 5 inches above the grill rack (directly over the coals) for 3 to 4 seconds.
- Gas Grill Instructions: Preheat all burners on high, covered, 10 minutes, then adjust heat according to recipe.
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- Peel and chop the onion. Heat olive oil in a large pot on medium high. Add the onions and cook until they're tender, stirring occasionally.
- While the onions are cooking, rinse the red pepper and pat it dry. Cut out the stem, then cut the pepper in half to remove the seeds and membrane. Cut the red pepper into 3/4-inch pieces.
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