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
BBQ TURKEY CHILI
Experience this amazing BBQ Turkey Chili. Ground turkey and hot Italian turkey sausage give this BBQ Turkey Chili a double shot of great turkey flavor.
Provided by My Food and Family
Categories Soup Recipes
Time 8h30m
Yield 14 servings, 1 cup each
Number Of Ingredients 14
Steps:
- Heat oil in large skillet on medium heat. Add onions, peppers, garlic and seasonings; stir. Cook 10 min., stirring frequently.
- Add meat; mix well, using back of spoon to break sausage into smaller pieces. Cook 5 min. or until meat is done, stirring frequently. Add beer; stir to scrape any browned bits from bottom of skillet. Spoon into slow cooker sprayed with cooking spray.
- Stir in tomatoes, beans and barbecue sauce; cover with lid. Cook on LOW 8 hours (or on HIGH 5 hours.)
- Serve topped with cheese.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g
TURKEY CHILI
You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be ready in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.
Provided by Pierre Franey
Categories weeknight, project, main course, side dish
Time 35m
Yield 6 servings or more
Number Of Ingredients 18
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.
Nutrition Facts : @context http, Calories 680, UnsaturatedFat 15 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 14 grams, Protein 55 grams, SaturatedFat 11 grams, Sodium 1496 milligrams, Sugar 14 grams, TransFat 1 gram
BIG-BATCH TURKEY CHILI
Pull out your biggest pot and get ready to make a mess of chili. All the effort and time will pay off, knowing that your freezer is filled with easy dinners that can be thawed and quickly reheated.
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large Dutch oven or pot over medium-high heat. Add the onions, garlic, chili powder, oregano and 4 teaspoons salt, and cook, stirring, until fragrant, about 4 minutes. Stir in the tomato paste and chipotle chiles and sauce, and cook 1 minute more. Add the turkey, breaking it up into bite-sized chunks with a wooden spoon, and cook until the meat loses its raw color, about 7 minutes. Add the beer, and simmer until reduced by about half, about 35 minutes. Add the tomatoes, crushing them with your fingers into the skillet, along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, 1 hour to 1 hour 10 minutes.
- Let the soup cool to room temperature, then divide among four 1-quart containers and freeze for up to 1 month.
- To reheat: Let the soup thaw in the refrigerator overnight. Bring it to a simmer over medium-low heat, stirring frequently, until heated through. Thin it with a little water if desired, and add salt to taste. Serve with optional garnishes.
CALIFORNIA TURKEY CHILI
Provided by Giada De Laurentiis
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.
- To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.
- Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.
- Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.
- Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.
- Mix the cilantro and pine nuts into the quinoa.
QUICK TURKEY CHILI
Fix a flavorful turkey chili in just 15 minutes. Bring together the ingredients for our Quick Turkey Chili and let the slow cooker do the rest of the work.
Provided by My Food and Family
Categories Beans
Time 3h15m
Yield 8 servings, 1-1/4 cups each
Number Of Ingredients 9
Steps:
- Cook turkey in large saucepan on medium heat 10 min. or until no longer pink, stirring occasionally.
- Add to slow cooker with all remaining ingredients except cheese; stir. Cover with lid.
- Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).
- Spoon into soup bowls; top with cheese.
Nutrition Facts : Calories 280, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 22 g
GARLIC-CHILE GRILLED TURKEY THIGHS
Provided by Kemp Minifie
Categories Garlic Poultry turkey Thanksgiving Backyard BBQ Dinner Grill Grill/Barbecue Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings as part of a larger Thanksgiving meal or 4 as a single main course
Number Of Ingredients 6
Steps:
- Pull off turkey skin and freeze in a small resealable plastic bag. (You can use the skin to make cracklings for our Shredded Kale Salad with Turkey Skin Cracklings. )
- Cut out the thigh bone from each thigh and save in another resealable plastic bag in the freezer for a future stock.
- Mash garlic to a paste with 2 teaspoons salt in a mortar and pestle or mince and mash to a paste with a heavy knife.
- Whisk together the paste with the chili powder, cumin, and olive oil and spread it all over the thighs in a baking dish. Cover the dish and marinate the thighs, chilled, at least 2 hours.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure, below.
- Oil grill rack, then grill thighs (cover only if using a gas grill), turning once or twice, until thermometer registers 170°F, 15 to 25 minutes. Transfer to a platter and let stand 5 to 10 minutes before slicing.
- Grilling Procedure:
- Charcoal Grilling Instructions: Open vents on bottom of grill. Light a large chimney starter full of charcoal (preferably hardwood).
- For Direct-Heat Instructions: When coals are lit, dump them out across bottom rack, leaving a space free of coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups.
- When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. It will be at the proper medium-hot temperature when you can hold your hand 5 inches above the grill rack (directly over the coals) for 3 to 4 seconds.
- Gas Grill Instructions: Preheat all burners on high, covered, 10 minutes, then adjust heat according to recipe.
BBQ TURKEY
This is a great BBQ Turkey recipe. We almost never have any leftovers. This recipe can be used with almost any size bird.
Provided by Julie G
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 5h45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat a gas grill for low heat.
- Rub some of the butter all over the turkey, inside and out, then rub all over with chicken base. Cut remaining butter into cubes and toss with onions, apples, and garlic in a large bowl. Stuff the bird with this mixture and place in a disposable aluminum roasting pan. Fold the turkey skin around the neck area to cover the hole and then turn the turkey over and pour wine into the opening at the other end until the turkey is full or the bottle is empty. Set the turkey breast side up.
- Place the roasting pan on the grill and cover loosely with aluminum foil. If you have a pop up timer or heat safe meat thermometer, insert it into the turkey breast. Close the lid.
- Roast until the temperature in the breast reads 170 degrees F (75 degrees C) and the temperature in the thickest part of the thigh reads 180 degrees C (80 degrees C), about 4 hours depending on the temperature of your grill. When the temperature is getting close, remove the aluminum foil covering the turkey and allow it to brown during the final minutes of cooking. If it starts to brown too much, just cover it back up. Allow the turkey to rest for at least 20 minutes before carving.
Nutrition Facts : Calories 1294.1 calories, Carbohydrate 16.2 g, Cholesterol 467.9 mg, Fat 76.7 g, Fiber 2.4 g, Protein 117.7 g, SaturatedFat 32.4 g, Sodium 1310.4 mg, Sugar 9.6 g
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