TURKEY AND WHITE BEAN CHILI
Provided by Food Network
Categories main-dish
Time 10h30m
Yield 4-6 servings
Number Of Ingredients 32
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.
TURKEY CHILI WITH CANNELLINI BEANS
Provided by Guy Fieri
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a blender or food processor, puree the roasted chiles and cilantro until smooth. Set aside.
- In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic and salt. Cook until the onion is translucent, 5 to 6 minutes. Add the turkey and cook until browned and cooked through, breaking it up with a wooden spoon, 7 to 8 minutes.
- Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the chicken stock and scraping up the browned bits from the bottom of the pot. Add the reserved pureed chiles and cilantro. Bring to a boil, then reduce the heat to a low simmer.
- Add the beans and simmer, partially covered, until the turkey is tender and the chili has thickened, about 1 hour. Remove from the heat, cover and keep warm until serving. Serve with toppings.
EASY TURKEY BEAN CHILI
This is a fantastic, quick and easy, turkey bean chili recipe. Serve topped with cheese and sour cream.
Provided by Christina
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Heat a large nonstick pot over medium-high heat. Cook and stir ground turkey and onion in the hot skillet until browned and crumbly, 8 to 10 minutes. Drain and discard grease. Add bell pepper and garlic; cook for 1 to 2 minutes.
- Stir in kidney beans, black beans, corn, both cans of tomato sauce, diced tomatoes with juice, water, chili powder, salt, and hot pepper sauce; bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for 20 to 30 minutes.
Nutrition Facts : Calories 272.6 calories, Carbohydrate 37.7 g, Cholesterol 41.9 mg, Fat 5.7 g, Fiber 11.1 g, Protein 21.1 g, SaturatedFat 1.3 g, Sodium 1339 mg, Sugar 7.4 g
THREE BEAN TURKEY CHILI
Provided by Valerie Bertinelli
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil in a Dutch oven or large wide pot over medium-high heat. Add the turkey, 1 teaspoon salt and a few grinds of pepper and cook, breaking up any clumps with a wooden spoon, until brown, about 8 minutes. Remove the turkey and set aside. Add the garlic, celery, onion and 1/4 teaspoon salt to the pot and cook, stirring occasionally, until the vegetables have softened, about 8 minutes. Add the chile powder and tomato paste and cook, stirring, 1 minute.
- Return the turkey to the pot and add the diced tomatoes, beans, green chiles and chicken broth. Increase the heat to medium-high and bring to a simmer, then reduce the heat and simmer until the vegetables are tender and the flavors have melded, about 30 minutes.
- Serve the chili topped with the cheese, sour cream and scallions.
CHILI WITH TURKEY AND BEANS
Ground turkey, stewed tomatoes, and four kinds of beans make this chili quick, light, and flavorful. It's great served in bowls and sprinkled with cheese for a fall lunch or supper.
Provided by The Lullaby League
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h
Yield 15
Number Of Ingredients 17
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.
Nutrition Facts : Calories 226.6 calories, Carbohydrate 27.8 g, Cholesterol 44.8 mg, Fat 5.6 g, Fiber 8 g, Protein 19.3 g, SaturatedFat 1.3 g, Sodium 805.1 mg, Sugar 6.4 g
TURKEY AND WHITE BEAN CHILI
Make and share this Turkey and White Bean Chili recipe from Food.com.
Provided by nemokitty
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and garlic. Add turkey, chili powder and cumin.
- Add beans, tomatoes with juice and chicken broth. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Add salt and pepper.
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
CHILI WITH BEANS AND GROUND TURKEY
Similar to "Mom's Chili-Crockpot Version" this chili replaces ground beef with ground turkey, tomato paste with diced tomatoes, and is a lower fat alternative. Great with grated low fat cheese and fat free sour cream on top. Also, hot chili sauce to taste can be stirred into the crockpot to make this recipe hotter.
Provided by JulieMouse83
Categories Poultry
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook beans, oregano, onion, garlic and 1 Tbs. chili powder in six cups water for 2 hours. Salt to taste after 1 hour.
- Toward end of bean cooking time, brown meat and garlic powder. Drain. Return to pan. Sprinkle with flour. (If flour sticks to pan, use a little water from beans to scrape sides.) Brown till combined.
- Set aside.
- Add tomato sauce, diced tomatoes (don't drain), chili powder, basil, and oregano to crock pot and stir till blended.
- Add meat/flour mixture to crock pot.
- Add beans to crock pot. (Reserve water).
- Combine.
- Heat on "high" for one hour, then reduce to low and cook for at least one hour more. Add water from beans to chili if mixture becomes too thick.
- Prep time does not include soaking beans, but does include bean cooking time.
Nutrition Facts : Calories 213.2, Fat 7.8, SaturatedFat 2, Cholesterol 59.8, Sodium 650.2, Carbohydrate 20.4, Fiber 4.2, Sugar 7, Protein 19.2
TURKEY CHILI WITH WHITE BEANS
Make and share this Turkey Chili With White Beans recipe from Food.com.
Provided by LA286570
Categories Poultry
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 17
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.
TURKEY, BEAN AND QUINOA CHILI WITH CRISPY TORTILLA STRIPS
This recipe is sponsored by Target. Ground turkey gets a boost from chickpeas and quinoa in this comforting chili. A combination of ground cumin and chili powder gives it classic flavor and aroma. Topped with finely grated Parmesan, sliced jalapeño and crispy homemade tortilla strips, this dish is sure to be a winner.
Provided by Justin Chapple
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees F. Bring a medium saucepan filled two-thirds full of water to a boil. Stir in the quinoa and a small handful of salt. Adjust the heat and simmer 10 minutes. Drain and return the quinoa to the saucepan.
- Meanwhile, in a large saucepan, heat 1/4 cup of the oil until shimmering. Add the turkey and a generous pinch each of salt and pepper. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the turkey is almost cooked through and starts to brown, 5 to 7 minutes. Add the onion, bell pepper, minced jalapeño, garlic and a pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes; reduce the heat if the ingredients brown too quickly.
- Meanwhile, toss the tortilla strips with the remaining 1 1/2 tablespoons oil on a large rimmed baking sheet. Spread the strips in an even layer and bake until browned and crisp, about 8 minutes. Sprinkle with salt and let cool.
- Add the chili powder and cumin to the saucepan with the turkey and continue to cook, stirring, until fragrant, about 1 minute. Add the tomatoes and broth and bring to a simmer, scraping up any brown bits from the bottom of the pan. Add the chickpeas and cooked quinoa and simmer until thickened slightly, 3 to 5 minutes. Taste the chili and season with salt and pepper.
- Ladle the chili into bowls and top with the crispy tortilla strips, sliced jalapeño, Parmesan and cilantro.
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