White Turkey And Sausage Chili Recipes

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:

• 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:

• Heat olive oil in large soup pot.
• Cook onions until translucent.
• Add sausage and brown well.
• Add garlic, sage, parsely and celery.
• Deglaze pot with chicken broth until all sausage pieces are scraped from bottom of pot.
• Add remaining chicken broth and simmer.
• Add 1 can of northern beans and 1 can of cannelini beans. (Strained slightly in can. Leave some of the juice.).
• Take the remaining can of cannelini beans, strained slightly and pour into bowl. Use your hands and "mash the beans." It's messy but adds a some starchy thickness to the chili.
• Add smashed beans to the pot and stir well.
• Chop just the florets of the brocolli into small pieces and add to the pot.
• Simmer until ready to serve. (About 20 minutes.)
• You can substitute chopped spinich for the brocolli and/or add cheese when serving.

Steps:

• In a 5-quart crockpot combine canned tomatoes and beans, cover and turn on high while you prepare the rest of the ingredients.
• Brown the turkey and sausage together in the same skillet, seasoning with seasoned salt,regular salt, and pepper, drain and add to crockpot.
• (Note: If I have a 1-lb package of each, I usually cook all of it and freeze half for the next time I make chili.) Saute green pepper and onion in a little olive oil until tender and add to crockpot.
• Season to taste with chili powder, basil, oregano and garlic powder.
• NOTE: If you use pre-seasoned canned tomatoes, you may not need to add additional seasonings, or not as much.
• I usually add a small spoonful of sugar or a squirt of ketchup to take the acid edge off the tomatoes and sweeten it up just a bit.
• You'd be surprised at the difference this makes!
• Once everything is in the pot, add as much or as little of the tomato or V8 juice as you like to get the desired consistency.
• Cover and cook on high 4-5 hours, longer if you use low.
• Serve with Corn Bread.
• Variations: You can substitute chili hot beans or black beans for one of the cans of kidney beans, or use ground beef in place of the turkey.
• You can add a can of tomato paste to thicken it (just add a bit more sugar or ketchup).