Turkey Taco Chili Recipes

Steps:

• In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 8-10 minutes. Using a slotted spoon, transfer beef to a 5-qt. slow cooker., Rinse and drain beans and hominy. Add to beef, along with canned tomatoes and green chilies, tomato sauce, onion, the dressing and seasoning mixes and pepper. Puree green chilies and remaining diced tomatoes in a covered blender until smooth; stir into beef mixture., Cook, covered, on low until flavors are blended, 6-8 hours. Serve with toppings as desired., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Steps:

• Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
• Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
• While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
• In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
• Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

Steps:

• In a large skillet, cook the turkey, onion and red pepper over medium heat until meat is no longer pink; drain. , Stir in the beer, chili sauce, chilies, chili powder, Worcestershire sauce, garlic, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until heated through., Spoon turkey mixture into taco shells; top with lettuce and cheese.

Steps:

• Mix chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne together in a small bowl.
• Cook turkey in a large nonstick skillet over medium heat, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in chili powder mixture and water. Reduce heat and simmer, stirring occasionally, until most of the liquid has been absorbed, about 10 minutes.
• Stir cider vinegar and brown sugar into the skillet. Simmer until flavors combine, 3 to 4 minutes. Transfer to a serving bowl.