Spicy Turkey Mixed Bean Chili Recipes

Steps:

• In a slow cooker, combine turkey, beans, tomatoes, chili seasoning, chile peppers, tomato sauce, onion and water. Cook on low 3 to 4 hours. Serve hot.

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.

Steps:

• In a Dutch oven or soup kettle, cook the turkey, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. , Bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Steps:

• Heat vegetable oil in heavy large pot over medium-high heat. Add ground turkey and saute until brown, about 7 minutes. Add diced onion, green bell pepper, celery, and garlic; saute until onion is translucent, about 5 minutes. Add chicken broth, all beans, tomatoes with juices, green chilies, chili powder, jalapenos, and ground cumin to turkey mixture. Bring chili to boil; reduce heat to low and simmer 30 minutes. Season chili to taste with salt and pepper. (Can be prepared 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.) Mix in chopped fresh cilantro and serve.

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:

• Soak the beans overnight.
• Boil the beans in enough water, stock cube, diced tomatoes, puree and spices together for around 1 hour on medium heat until cooked. Towards the end the sauce will thicken up, make sure it doesn't dry up though by adding some water. Add enough water to produce a thick sauce to your own preference.
• Taste before adding more salt or chili.

Steps:

• Soak the dried beans overnight.
• heap a little oil in a large pan. Add onion and garlic and cook for about 5 minutes, until softened.
• Stir in cumin and chilli powder and cook, stirring, for about 1-2 minutes.
• Add the drained beans and stock and bring to the boil. Boil vigorously for about 10 minutes.
• Trnasfer the mixture to the crockpot. Cover and cook on low for 10 hours, until the beans are tender.
• About 20 minutes before serving, add the chopped yellow pepper and stir.
• Season with salt and pepper and stir in the sugar.
• Serve immediately.