Black Bean Turkey Chili Food

BLACK BEAN TURKEY CHILI

Steps:

• In a 6-qt. stockpot, cook and crumble turkey with green pepper and onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings; cook 1 minute., Stir in tomato sauce, beans, corn, tomato and water; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 10 minutes, stirring occasionally. If desired, serve with cheese. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

TURKEY BLACK BEAN CHILI

Steps:

• Heat oil in a dutch oven over medium high heat; add turkey, onion& garlic and cook, stirring to break up the lumps, for about 5- 7 minutes or until turkey is no longer pink.
• Add seasonings, stir& cook for another 2 minutes.
• Drain off any excess fat.
• Add chilies, tomatoes & beans and combine thoroughly.
• Heat to boiling, stirring often.
• Reduce heat to low & simmer, stirring occasionally, for 30 minutes.
• Stir in lime juice & remove from heat.
• Serve topped with green onions & cheddar cheese.

BLACK BEAN TURKEY CHILI

Steps:

• Heat the safflower oil over medium heat in a 6-quart saucepan.
• Add the onions and garlic and sauté until softened, about 5 minutes.
• Stir in the peppers, chilies, chili powder, and cumin.
• Add the chicken broth and cook 25 to 30 minutes.
• Add turkey, corn, and black beans to the broth.
• Stir in salt, pepper, and cornmeal and simmer 10 to 15 minutes.
• Serve with bowls of garnish arid warm corn tortillas or corn muffins.
• 4-6 grams fat; 250-275 calories.

THREE BEAN TURKEY CHILI

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.

FANTASTIC BLACK BEAN CHILI

Steps:

• Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

BLACK BEAN TURKEY CHILI

Steps:

• In a deep, 12-inch nonstick frying pan or 4- to 5-quart pan, combine onion, olive oil, chili powder, cumin, and salt and pepper to taste over medium-high heat.
• Stir often until onion begins to soften and spices are fragrant, 3-4 minutes.
• Add turkey and garlic to pan.
• Cook, stirring often and crumbling meat, until turkey is lightly browned, about 4 minutes.
• Add beans and broth.
• Bring to a boil over high heat, then reduce heat and simmer just until heated through,2-3 minutes.
• Spoon chili into serving bowls.
• Offer cheese, sour cream, and green onions to add to taste.

EFFORTLESS BLACK BEAN CHILI

Steps:

• In a large skillet, cook and crumble turkey with onion over medium-high heat until no longer pink, 5-7 minutes. Transfer to a 4-qt. slow cooker., Stir in all remaining ingredients except toppings. Cook, covered, on low until flavors are blended, 6-8 hours. Top as desired.

TURKEY CHILI

Steps:

• In a large skillet, saute onions, garlic and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey and cook until browned.
• Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for 1 hour, stirring occasionally.

PUMPKIN BLACK BEAN TURKEY CHILI

Steps:

• Add the oil to a large cast iron pot, such as a Le Creuset Round French Oven, and heat over medium heat.
• Add the onions to the pan and sauté for approximately 5-7 minutes, until they are translucent.
• Add the poblano, red bell pepper, and garlic and sauté an additional 2-3 minutes.
• Add all of the seasonings (chili powder through smoked paprika) to the onion mixture. Cook and stir for 3 minutes.
• Add the ground turkey, oregano, thyme, salt and pepper, and cook, breaking the meat using a spoon or spatula into small pieces.
• Cook until the meat is completely cooked through.
• Deglaze the pan with the beef broth, stir in the pumpkin puree, tomatoes, tomato paste, and all of the beans.
• Bring to a boil and reduce the head to low.
• Simmer for at least an hour, stirring periodically so it doesn't stick to the bottom.
• Season with additional salt and pepper, if desired. Stir in cilantro. Serve.

BLACK BEAN TURKEY CHILI

Steps:

• In a 3-qt. saucepan, combine turkey, onion, red pepper, garlic, jalapeno pepper, chili powder, cumin, coriander, oregano, marjoram, red pepper flakes and cinnamon. Cook mixture over medium-high heat, stirring occasionally, until turkey is no longer pink. Stir in tomatoes and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Stir in beans and cilantro. Continue cooking for an additional 15 minutes. Serve topped with cheese.