THE BEST TURKEY CHILI EVER!
This is seriously the best turkey chili recipe you will ever make! Hearty but lean, a bowl of this chili will warm you up without piling on the calories. Make a big batch and freeze some so you can have chili whenever you need a soul-soothing meal!
Provided by Olivia Mesquita
Categories Main Courses
Time 1h15m
Number Of Ingredients 21
Steps:
- In a large Dutch oven or heavy bottomed pot, heat the olive oil, over medium high heat, until shimmering. Add the ground turkey and cook, breaking it apart with a wooden spoon, until browned, about 8 minutes. Remove with a slottled spoon and reserve.
- Add more olive oil if needed and add the onions and garlic. Saute until softened and fragrant, about 2 minutes. Add the peppers and cook until softened, 2 more minutes.
- Return the browned turkey to the pot and add the remaining ingredients. Stir until combined and bring to a boil.
- Once the chili is boiling, lower the heat to a simmer and cook, uncovered, for 45 to 60 minutes or until it thickens. Taste and adjust seasonings, as needed.
- Serve immediately, garnished with your desired toppings!
Nutrition Facts : Calories 481 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 154 milligrams cholesterol, Fat 23 grams fat, Fiber 7 grams fiber, Protein 45 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 782 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
THE BEST TURKEY CHILI
This is just the best tasting chili. My family prefers it over beef chili. I like to put out toppings such as chopped onion, cilantro, chopped bell pepper, cheese, and sour cream and let everyone serve themselves.
Provided by Valerie Brunmeier
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 2h30m
Yield 14
Number Of Ingredients 16
Steps:
- Cook and stir the ground turkey in a large pot over medium heat until crumbly and no longer pink, about 5 minutes. Stir in the crushed tomatoes, tomato sauce, kidney beans, pinto beans, black beans, onion, garlic, and red wine. Season with chili powder, cumin, parsley, oregano, black pepper, red pepper flakes, and bay leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 2 hours. Stir the chili occasionally as it simmers. Remove and discard bay leaves before serving.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 22.2 g, Cholesterol 47.9 mg, Fat 5.8 g, Fiber 7.7 g, Protein 19.6 g, SaturatedFat 1.4 g, Sodium 561.9 mg, Sugar 1.6 g
AL'S BIG BATCH CHILI
Make and share this Al's Big Batch Chili recipe from Food.com.
Provided by dianeporto
Categories One Dish Meal
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef in a skillet, drain fat off.
- In a 5 quart pot, saute onion, celery, and green pepper until tender.
- Add ground beef back in pot and add tomatoes with puree. Add water.
- Add seasonings chili pepper and garlic power, onion power, salt and pepper.
- Cook 2 hours until heated though.
- Add mushrooms and kidney beans the last 30 minutes of cooking and heat though. Serve.
- Notes: You can add hot peppers to the chili if you want to, he does. You can also add crushed tomatoes without puree, it will be more like a soup. My husband just uses crushed tomatoes with juice. This above is more thicker but still good.
RUDY'S FAVORITE TURKEY CHILI
Freezes nicely, but doesn't last long. We buy the large packages of ground turkey at a warehouse club and make up a big batch, to save time and money. Garlic is thought to help boost the immune system, so don't be shy with it. The cloves should be fresh and firm, and when mashed (with the side of the knife) and chopped they should smell sweet and not too pungent.
Provided by Amy Suzanne Martin
Categories Poultry
Time 40m
Yield 4 quarts, 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large soup pot on medium heat. Add oil, making sure the pot is not so hot that the oil smokes. Saute the onions and peppers for a minute or two, then add the minced garlic. Soften the garlic but don't let it burn.
- Add ground turkey to the pot. Stir frequently to brown the turkey throughout. When the meat is no longer pink, carefully ladle off as much of the fat as possible. Dispose of the discarded fat by placing it in an unwanted container (such as an empty can) and freeze it - don't pour it down the drain.
- Add tomatoes with their juices. Add remaining ingredients and stir gently. Simmer, uncovered, at least 20 minutes. Taste for seasonings, and adjust if necessary. Serve with a dollop of sour cream and a sprig of fresh cilantro.
- If your family prefers a mildly spiced chili, omit the chipotle. For a spicier chili, add your favorite chili sauce (Tabasco, Cholula, etc.) at the table.
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