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
ANYTIME TURKEY CHILI
I created this dish to grab the voters' attention at a chili contest we held in our backyard. With pumpkin, brown sugar and cooked turkey, it's like an entire Thanksgiving dinner in one bowl. -Brad Bailey of Cary, North Carolina
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 8 servings (2 quarts).
Number Of Ingredients 17
Steps:
- In a large saucepan, saute the onion, green pepper, oregano and cumin in oil until vegetables are tender. Add garlic; cook 1 minute longer. , Stir in the beans, pumpkin, tomatoes, broth, water, brown sugar, chili powder and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add turkey; heat through. If desired, top with cheddar cheese.
Nutrition Facts : Calories 241 calories, Fat 2g fat (0 saturated fat), Cholesterol 45mg cholesterol, Sodium 478mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 10g fiber), Protein 25g protein. Diabetic Exchanges
ANYTIME CHILI
Easy and Fast! Or, put in crockpot and let cook while you go hiking. It's great for when you are camping. Can substitute beef for the turkey if you wish.
Provided by Rick Young
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a skillet brown and drain the turkey.
- Add turkey and all other ingredients to a pan.
- Heat until hot.
Nutrition Facts : Calories 549.8, Fat 11.2, SaturatedFat 2.9, Cholesterol 90.2, Sodium 1957.2, Carbohydrate 73.1, Fiber 13.5, Sugar 6.5, Protein 41.2
BEST TURKEY CHILI FOR A CROWD
This is my family's favorite turkey chili for a crowd that we serve with freshly baked cornbread, sour cream, and shredded cheeses for a topping. The secret ingredient is the cinnamon that makes this special. We like spicy so be careful adding the cayenne pepper. This is even better the second day.
Provided by gate612
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h
Yield 16
Number Of Ingredients 18
Steps:
- Heat oil in a large pot over medium heat. Place turkey into the pot and cook evenly until browned, crumbly, and no longer pink, 5 to 7 minutes. Stir in onion and cook until tender, 5 to 7 minutes. Stir in jalapeno and garlic and cook for 1 minute. Pour broth and stock into the pot.
- Mix in tomatoes, kidney beans, chili powder, brown sugar, cinnamon, kosher salt, paprika, oregano, cumin, black pepper, and cayenne. Bring to a boil; reduce heat to low, cover, and let simmer for 30 minutes. Serve immediately.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 15.6 g, Cholesterol 43.4 mg, Fat 5.8 g, Fiber 3.9 g, Protein 14.4 g, SaturatedFat 1.3 g, Sodium 848 mg, Sugar 5.4 g
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.
ONE-POT TURKEY CHILI AND BISCUITS
In this streamlined recipe, turkey chili and buttery cornmeal biscuits are nestled together in the same skillet, and baked into a blissfully cozy one-pot meal. You can make the cornmeal batter and the chili several hours ahead - or even the night before - then bake them together right before serving, so the biscuits are at their most tender. A dollop of sour cream at the end isn't strictly necessary, but the cool milkiness is lovely with the spicy, meaty chili. Yogurt makes a fine substitute. And if you're looking to make this vegetarian, substitute faux meat or another can of beans for the turkey.
Provided by Melissa Clark
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Prepare the biscuits: In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, salt and baking soda.
- Using a pastry cutter or your hands, cut or rub in the butter until mixture resembles rolled oats. Fold in the buttermilk and scallion. Gently stir mixture until it comes together in a moist, sticky mass. Cover bowl and refrigerate until ready to use.
- Heat oven to 425 degrees.
- Start the chili: In a large ovenproof skillet, heat oil over high heat until it thins. Stir in turkey and cook, breaking up meat with a wooden spoon, until it's no longer pink with some browned bits, about 7 minutes.
- Reduce heat to medium-high, and add onion and jalapeño, and cook until translucent and tender, about 5 minutes. Stir in garlic, chili powder, 1 teaspoon salt, oregano, cumin and pepper, and cook until fragrant, about 1 minute longer.
- Using kitchen shears or your hands, break up tomatoes and add them, along with the juices, to the pan. Add beans and remaining 1/2 teaspoon salt, and scrape up any brown bits on the bottom of the pan. Reduce heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. If the mixture seems very dry, add a few tablespoons water. It should be juicy-looking but not wet. Remove from heat and stir in cilantro. Taste and add more salt, if needed.
- Divide biscuit dough into 6 equal balls. Use your palm to flatten each ball into a 3/4-inch-thick disk. Arrange on top of turkey chili. Brush biscuits lightly with milk, and sprinkle grated Parmesan on top. Transfer skillet to oven and cook until biscuits are golden at the edges, 25 to 30 minutes. Let cool for 10 minutes before serving. Serve with sour cream and pickled jalapeños, if you like, and more scallions.
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