CHEF JOHN'S TURKEY CHILI
I served mine with some beautifully ripe slices of avocado that gives the final bowl another layer of silky richness. By the way, don't let the cocoa powder in our chili spice mixture throw you off! It's only a small amount and it really works. My chili was garnished with sour cream, diced jalapeno, cilantro and avocado.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h50m
Yield 6
Number Of Ingredients 17
Steps:
- Mix the ancho chile powder, paprika, cumin, salt, chipotle pepper, oregano, cocoa powder, black pepper, cayenne pepper, and cinnamon in a bowl; set aside.
- Heat the olive oil in a large heavy pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the ground turkey and garlic. Cook and stir until turkey is no longer pink, breaking up any large chunks, 7 to 8 minutes. Stir in the spice mixture. Cook until fragrant, 3 to 4 minutes.
- Stir in the tomato puree and water. Bring to a simmer, then reduce heat to low. Cook until the turkey meat is broken down, about 1 hour. Stir in the beans, and continue to simmer until flavors have blended, 20 to 30 more minutes.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 27.9 g, Cholesterol 139.7 mg, Fat 18.9 g, Fiber 9.1 g, Protein 45.1 g, SaturatedFat 4.4 g, Sodium 1635.3 mg, Sugar 3.6 g
TURKEY CHILI MAC
There are two things that make for a great Thanksgiving leftovers recipe. The first one is, it shouldn't remind you of the original meal. Plus, and just as important, it should be super easy and simple to make. Not only does this turkey chili mac satisfy those two requirements, it also happens to be incredibly delicious and pretty nice to look at. Garnish with grated cheese, onions, sour cream, and cilantro if desired.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h10m
Yield 6
Number Of Ingredients 18
Steps:
- Heat olive oil in a pot over medium-high heat. Add onion and 1 teaspoon salt; cook, stirring, until it starts to soften and turns translucent, about 5 minutes.
- While onion cooks, make the spice mixture by combining chili powder, chipotle pepper, cumin, black pepper, cocoa, cinnamon, and oregano in a small bowl.
- Add garlic and the spice mixture to the onion and cook, stirring, 1 to 2 minutes.
- Stir in 4 cups chicken broth, diced tomatoes with chiles, and tomato sauce. Raise the heat to high and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, for 15 minutes.
- Add the leftover turkey meat along with additional chicken broth if needed, and cook, stirring occasionally, for another 15 minutes.
- Taste for salt and other seasonings and adjust as needed. Raise the heat to high and bring to a boil. Stir in pinto beans and elbow macaroni and cover tightly with a lid. Cook, covered, until the pasta is just barely tender, about 5 minutes.
- Turn off the heat, remove the lid, and stir very well. Cover back up and let sit with the heat off for 5 minutes. Uncover, stir in Cheddar cheese, and serve immediately.
Nutrition Facts : Calories 372.9 calories, Carbohydrate 29.9 g, Cholesterol 73.6 mg, Fat 13.9 g, Fiber 5.5 g, Protein 32.2 g, SaturatedFat 4.6 g, Sodium 1864.5 mg, Sugar 4.1 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
FIREHOUSE CHILI
Steps:
- In a Dutch oven, heat canola oil over medium heat. Brown beef in batches, crumbling meat, until no longer pink; drain and set aside. Add onions and green pepper; cook until tender. Return meat to Dutch oven. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1-1/2 hours.
Nutrition Facts : Calories 354 calories, Fat 12g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 657mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 8g fiber), Protein 31g protein. Diabetic Exchanges
TURKEY CHILI
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 5 (1-cup) servings
Number Of Ingredients 15
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.
TEXAS TUFF CHILI
This is Texas style chili with beans. This is my own recipe and it comes from my website, Smoked 'n Grilled. I tweaked this until it's just the way I like it! If you want it mild, then leave out the cayenne, but leave the black pepper in, because black pepper is very healthy for you.
Provided by Curt Despres
Categories Lunch/Snacks
Time 1h45m
Yield 1 Gallon, 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large stock pot, brown the ground beef along with the onion and garlic. Add the rest of the ingredients and bring it to a boil.
- Once it boils, reduce the heat and simmer for an hour covered.
- Skim off any grease on the top.
Nutrition Facts : Calories 373.4, Fat 12.8, SaturatedFat 4.9, Cholesterol 73.7, Sodium 898, Carbohydrate 34, Fiber 11.1, Sugar 9.5, Protein 32.5
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