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
TURKEY CON CHILLI
Try to think of this recipe as a principle, rather than something you have to follow really strictly. I want you to embrace your own leftovers so adjust the recipe accordingly. If you need to swap out some of the vegetables that's fine, and different tinned or jarred beans will all work well too. I've given you a weight of turkey here, but you can use whatever you've got left over. It's all about building up layers of flavour with the sweet vegetable base then turning whatever you add to it into a beautiful meal with great spice and attitude. It's brilliant with steamed rice, or rolled up in warmed tortillas.
Provided by Jamie Oliver
Time 2h40m
Yield Serves 4 to 6
Number Of Ingredients 26
Steps:
- Preheat the oven to 350 degrees F/ 180 degrees C/ Gas 4. Heat a few lugs of olive oil in a large casserole-type pan on a medium heat. Add the onions, carrot, leek, red pepper, yellow pepper and chiles, and cook, stirring occasionally, for about 5 minutes. Add the coriander (cilantro) stalks, cumin and paprika, and cook for another 10 minutes or so, stirring frequently until soft and delicious. Sometimes I like to add some honey and white wine vinegar at this point and let it cook for a couple of minutes. I find this adds a wonderful sheen and enhances the natural sweetness of the vegetables. While that's happening, shred the turkey meat off your carcass and roughly chop it. Add a good pinch of salt and pepper to the pan of vegetables, then add the turkey and take the pan off the heat. Add the tomatoes and chickpeas or butter beans and stir everything together. Pop it in the hot oven to blip away for 2 hours. Check on it after an hour, and add a splash of water if it looks a bit dry. For the guacamole: While that's cooking, make your guacamole by blitzing one of your avocados in a food processor with the tomatoes, onion, garlic, chile and coriander (cilantro). Use a fork to mash the other avocado in a bowl so it's nice and chunky. Taste the mixture in the food processor and add salt and squeezes of lime juice until the taste is just right for you. Whiz up one more time then tip into the bowl with your chunky avocado and mix together. Take the chilli out of the oven and scrape all the gnarly bits from the edge of the pan back into the chilli for added flavour. Squeeze in some lime juice, and stir through most of the coriander leaves. Have a taste to check the seasoning then serve with steamed basmati rice or tortillas, and a good dollop of sour cream and guacamole on top. Scatter over your remaining coriander leaves (cilantro) and some finely sliced fresh chile if you fancy then get everyone to tuck in.;
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.
TURKEY CHILI
Steps:
- In a large skillet, cook and crumble turkey with celery, onion and pepper over medium-high heat until turkey is no longer pink, 6-8 minutes. Transfer to a 5-qt. slow cooker. Stir in seasonings, tomatoes, pasta sauce, chili beans, water and corn., Cook, covered, on high 1 hour. Reduce setting to low; cook, covered, until flavors are blended, 5-6 hours., Stir in kidney and pinto beans; cook, covered, on low 30 minutes longer. If desired, serve with sour cream, avocado and jalapeno.
Nutrition Facts : Calories 200 calories, Fat 4g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 535mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges
LORI'S FLEXIBLE CHILI
I got this mild chili recipe from my mom, and its changed even since then! I seem to make it a little different every time. The only rule was to always use at least 3 cans of beans, with the one staple being chili beans for flavor. You can also add in anything else you want: corn, garbanzo beans, etc. Here is how I (usually) make mine! Please note that the seasonings are an estimate.
Provided by Michigander Shawna
Categories One Dish Meal
Time 35m
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a 2 qt sauce pan, combine meat and onions.
- Brown meat.
- Add in green pepper, half of chili powder and half of black pepper. Cook for additional 2 minutes on high.
- Add in all beans and tomatoes. Stir together.
- Add in Worcestershire sauce, chipotle chili powder, rest of chili powder, and rest of black pepper.
- Bring to a boil, cover and reduce heat to low.
- Cook for 20 minutes.
- Serve with any garnishments you choose. (Mine are corn chips, shredded cheese and sour cream!).
Nutrition Facts : Calories 488.4, Fat 13.5, SaturatedFat 4.9, Cholesterol 51.4, Sodium 459.6, Carbohydrate 61.7, Fiber 17.9, Sugar 4.7, Protein 33.5
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
LORI'S TURKEY CHILI
Steps:
- In a large skillet, saute onions, garlic and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey and cook until browned. Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for 1 hour, stirring occasionally.
More about "loris turkey chili recipes"
AWARD WINNING TURKEY CHILI - HOUSE OF YUMM
From houseofyumm.com
Ratings 591Calories 119 per servingCategory Chili
- Add the ground turkey, and onion to a medium size skillet. Cook over medium heat until the onion is soft and the turkey is completely cooked. Add the garlic and cook an additional 30 seconds.
THE BEST TURKEY CHILI RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (5)Calories 275 per servingCategory Main Course, Soup
IRRESISTIBLE TURKEY CHILI - INSPIRED TASTE
From inspiredtaste.net
THE BEST HEALTHY TURKEY CHILI - AMBITIOUS KITCHEN
From ambitiouskitchen.com
TURKEY CHILI RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
THE BEST TURKEY CHILI RECIPE - KRISTINE'S KITCHEN
From kristineskitchenblog.com
TURKEY CHILI RECIPES
From allrecipes.com
HEALTHY TURKEY CHILI - WELL PLATED BY ERIN
From wellplated.com
CLASSIC TURKEY CHILI - ONCE UPON A CHEF
From onceuponachef.com
LORIS TURKEY CHILI - BIGOVEN
From bigoven.com
THICK & HEARTY TURKEY CHILI RECIPE - MOM'S DINNER
From momsdinner.net
LORI'S TURKEY CHILI - COMPLETERECIPES.COM
From completerecipes.com
WHITE TURKEY CHILI RECIPE - TASTING TABLE
From tastingtable.com
SLOW COOKER TURKEY CHILI - THE PIONEER WOMAN
From thepioneerwoman.com
THE BEST TURKEY CHILI - QUICK AND EASY! | MOM ON TIMEOUT
From momontimeout.com
VEGGIE LOADED TURKEY CHILI - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
You'll also love