Bean And Turkey Chili Recipes

Steps:

• In a 6-qt. stockpot, cook and crumble turkey with green pepper and onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings; cook 1 minute., Stir in tomato sauce, beans, corn, tomato and water; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 10 minutes, stirring occasionally. If desired, serve with cheese. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Steps:

• Heat a Dutch oven (or other heavy 5-quart pot) over medium heat. Add bacon; cook until crisp and brown, 6 to 8 minutes. Raise heat to high; add turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes.
• Add onion, garlic, and jalapenos; cook until soft, stirring often, about 5 minutes. Stir in chili powder, cocoa powder, and cumin; cook, stirring, until fragrant, 1 minute.
• Break up tomatoes with a spoon or your hands, and stir them in along with the puree. Add molasses, 1 cup water, and 4 teaspoons salt; bring to a boil. Reduce heat to a simmer; cook, partially covered, 30 minutes.
• Add beans; continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 minutes more. Serve with desired toppings.

Steps:

• Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
• Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
• Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.

Steps:

• In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add turkey; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Add jalapeño chiles and garlic; cook 2 to 3 minutes, stirring occasionally.
• Stir in tomatoes, beans, water, corn, chile pepper powder, cumin and oregano. Heat to boiling. Reduce heat to low; simmer uncovered 25 to 30 minutes, stirring occasionally, until flavors are blended. Sprinkle individual servings with cilantro.

Steps:

• Heat a large nonstick pot over medium-high heat. Cook and stir ground turkey and onion in the hot skillet until browned and crumbly, 8 to 10 minutes. Drain and discard grease. Add bell pepper and garlic; cook for 1 to 2 minutes.
• Stir in kidney beans, black beans, corn, both cans of tomato sauce, diced tomatoes with juice, water, chili powder, salt, and hot pepper sauce; bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for 20 to 30 minutes.

Steps:

• Heat the olive oil in a Dutch oven or large wide pot over medium-high heat. Add the turkey, 1 teaspoon salt and a few grinds of pepper and cook, breaking up any clumps with a wooden spoon, until brown, about 8 minutes. Remove the turkey and set aside. Add the garlic, celery, onion and 1/4 teaspoon salt to the pot and cook, stirring occasionally, until the vegetables have softened, about 8 minutes. Add the chile powder and tomato paste and cook, stirring, 1 minute.
• Return the turkey to the pot and add the diced tomatoes, beans, green chiles and chicken broth. Increase the heat to medium-high and bring to a simmer, then reduce the heat and simmer until the vegetables are tender and the flavors have melded, about 30 minutes.
• Serve the chili topped with the cheese, sour cream and scallions.

Steps:

• Cook turkey, onion, and green pepper in a large soup pot or Dutch oven over medium heat until turkey is no longer pink, about 10 minutes, stirring often; rain excess grease. Stir stewed tomatoes, chili beans, kidney beans, pinto beans, black beans, jalapeno pepper, garlic, chili powder, molasses, cumin, bouillon cube, oregano, salt, and cayenne pepper into turkey mixture.
• Bring chili to a boil, reduce heat to low, and cover pot. Simmer until vegetables are tender and flavors have blended, about 20 minutes.

Steps:

• Heat ghee in a Dutch oven over medium heat. Add turkey, onion, garlic, and black pepper. Cook and stir until turkey is browned, about 6 minutes. Drain and discard fat.
• Stir tomatoes, tomato paste, celery, chili powder, Worcestershire sauce, cumin, oregano, garlic powder, onion powder, and salt into the turkey mixture. Add broth, black beans, and kidney beans; stir to combine. Add quinoa; bring to a boil. Reduce heat to low and simmer until quinoa is tender, about 40 minutes.

Steps:

• Combine diced tomatoes with green chiles, chili beans, salsa, dark and light red kidney beans, black beans, onions, garlic, chili powder, red pepper flakes, black pepper, cumin, taco seasoning mix, and hot sauce in a large soup pot. Bring to a boil, reduce heat to low, and cover pot. Simmer until soup is heated and onions are translucent, about 20 minutes.
• Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, about 10 minutes; drain and discard grease. Stir crumbled turkey into chili.
• Cover pot and simmer chili until flavors have blended, about 1 hour.