Ground Turkey White Chili Recipes

Steps:

• In a large saucepan, combine the first 10 ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, covered, 25-30 minutes or until heated through. Top servings with sour cream.

Steps:

• In a medium saucepan, heat oil over medium heat. Add onion, jalapeno, garlic, oregano, and cumin; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, 3 to 4 minutes.
• Add turkey and cook, breaking up with a spoon, until no longer pink, 2 to 3 minutes. Add beans and 3/4 cup water. Bring to a boil, while mashing some of the beans against side of pan to release starch. Reduce heat to medium and simmer until thickened, 5 to 10 minutes.
• Season with salt and pepper; garnish as desired.

Steps:

• In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.
• Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.

Steps:

• In a large saucepan or Dutch oven, heat canola oil over medium heat. Add onion; saute until tender, about 5 minutes. Add garlic, and cook 1 minute longer. Stir in cumin; cook 5 minutes. Add cubed and ground turkey; cook until no longer pink, breaking ground turkey into crumbles. Add broth, beans, jalapeno, marjoram and savory. Bring to a boil. Reduce heat; simmer, covered, for 45 minutes, stirring occasionally. , Uncover; cook 15 minutes more. Dissolve cornstarch in water; stir into chili. Bring to a boil. Cook and stir 2 minutes. If desired, serve with cheese and sliced red onion.

Steps:

• Saute the garlic and chopped onion briefly in the oil then add the raw ground turkey.
• Cook until the turkey is cooked through and slightly browned.
• Add the great northern beans, the broth (to your desired consistency), and the spices (to your taste).
• Simmer for 15-30 minutes.

Steps:

• Heat canola oil in a dutch oven or deep skillet over medium high heat.
• Add ground turkey and season with salt and pepper.
• Cook until browned, stirring to break up turkey.
• Add chopped onion and minced jalapeno and cook until soft, about 3 minutes.
• Stir in ground cumin and tomato sauce and cook for 2 more minutes.
• Add the cannellini beans, the broth and the water.
• Bring to a boil.
• Reduce heat and simmer until thicker, about 20 minutes.
• Ladle into bowls and place a dollop of light sour cream and a sprinkling of chopped cilantro on top of each serving.

Steps:

• In a large pot over medium heat saute the onion, garlic and ground turkey until turkey is browned.
• Add tomatoes, pepper, cumin, chili powder, oregano, cinnamon, brown sugar and cayenne pepper.
• Saute for 5 more minutes.
• Add black beans, corn and chicken broth to the pot.
• Puree cannellini beans in a blender or food processor.
• Add puree to the pot.
• Stir well and simmer for 10 minutes.
• If the turkey mixture seems dry when browning, add a splash of olive oil.
• The spice measurements are approximate.
• If you want more or less heat, adjust the cayenne and the hot sauce.
• If desired, garnish with sour cream, shredded cheese or green onions.

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.

Steps:

• Heat olive oil in a large skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion, green and red bell peppers, and jalapeno peppers. Cook and stir until the onion is softened and translucent, about 8 minutes. Add the garlic, cumin, chili powder, sugar, salt, black pepper, and thyme. Continue to cook until fragrant, about 8 more minutes, stirring occasionally.
• Stir in the beef broth, pinto beans, red beans, diced tomatoes, tomato sauce, and tomato paste. Bring to a boil, then reduce heat to low. Simmer until thickened, about 45 minutes, stirring occasionally. For a thinner chili, cover the pot when simmering.

Steps:

• In a large pot over medium heat, combine the onion, garlic, jalapeno and ground turkey. Saute for 10 minutes or until turkey is well browned
• Add chile peppers, cumin, oregano, cayenne, white pepper and saute for 5 more minutes.
• Add beans, corn, salt, and chicken broth to the pot, mix well. Stir in the cheese and simmer for 10 additional minutes.

Steps:

• Heat oil in large pot over medium heat. Add onions, celery, garlic saute until onions are tender.
• Add chicken and cook until no longer pink. Stir in spices for 1 minute.
• Add broth and green chilis. Bring to a boil.
• Reduce heat to low and stir in beans. Simmer 20-30 minutes.
• Serves 6 (appx. 1 1/2 cup servings) Can substitute ground turkey for the ground chicken. This is pretty spicy--reduce the cayenne, if you don't like spicy.