Turkey White Bean Chili Recipes

Steps:

• In a Dutch oven or large soup kettle, cook the turkey and onions over medium heat until meat is no longer pink; drain. Add oregano and cumin; cook and stir 1 minute longer. Stir in tomatoes, broth, tomato sauce, chili powder, cocoa, bay leaves, salt and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add beans; heat through. Discard bay leaves.

Steps:

• In a large kettle, soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with enough water to cover by 2 inches. Cook beans at a bare simmer until just tender, about 1 hour, and drain in a colander.
• In a skillet, heat the oil and saute the onion and jalapeno until soft and beginning to caramelize, 4 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the ground turkey, Southwest Essence, chili powder, salt, cumin, oregano, and bay leaf and cook, stirring occasionally, until turkey is browned and cooked through, 6 minutes. Add the cornmeal and cook, stirring, for 2 minutes. Add the chicken broth, canned tomatoes, canned chiles, and cilantro stems and stir to combine. Bring to a boil, reduce heat to a simmer, and cook, uncovered, for 45 minutes, stirring occasionally. After it has cooked for 30 minutes, add the cooked beans. Add the heavy cream and cilantro leaves and cook, stirring occasionally, for 15 minutes longer.
• Serve the chili in deep bowls, garnished with dollops of sour cream, grated Cheddar cheese, and green onions to taste.
• Combine all ingredients thoroughly.

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 a large, deep, skillet, heat oil over medium-high heat. Add ground turkey; season with salt and pepper. Cook, breaking up turkey with spoon, until browned, 9 minutes.
• Add onion and jalapenos; cook until soft, 3 minutes. Stir in cumin and tomato paste; cook 2 minutes.
• Add cannellini beans, chicken broth, and water; bring to boil. Reduce heat; simmer until thick, 15 to 20 minutes.
• Garnish with sour cream, cilantro, and radishes, if desired.

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:

• 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:

• 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.
• Notes: I usually decrease the chili powder slightly because my DH prefers things mild.
• We've always skipped the red onion and cilantro, but, it sounds interesting.
• I'm estimating the active and passive work times.

Steps:

• Heat a large heavy bottom pot over medium heat.
• Add oil after pot is hot.
• Cook onions until soft, about 5 minutes.
• Add the garlic and cook an additional 2 minutes.
• Add the spices and cook for another 2 minutes. (If using fresh sage, do not add until the very end.).
• Add the ground turkey and cook all the way through, until meat is white.
• Stir in the chicken stock and half and half.
• If you are using fresh sage, add it at this point.
• Lower the heat to low, and let the flavor incorporate, about 30 to 45 minutes, stirring occasionally.
• Serve with low fat cheddar or Mexican style cheese, low fat sour cream, chopped onion, and/or chopped fresh cilantro for garnish.

Steps:

• Saute the onions, garlic and bay leaf in oil for 5- minutes.
• Add turkey, all spices Cook turkey, breaking up meat as you must, until it begins to brown Add tomatoes, corn, broth Adjust seasoning with salt and fresh ground pepper Cook simmer hot for 10 minutes Add the beans and mustard Simmer on LOW for another 20 minutes.
• (on edit, 1 Tbls. tomato paste added to ingredients list)