TERRIFIC TURKEY CHILI
Using some fresh and some canned ingredients, this chili is a snap to throw together and will keep you craving it for days. Chunky zucchini, fresh green onion, sour cream, and - what the heck - shredded Cheddar cheese, are sure to make this your favorite chili recipe. If you like beans in your chili, garbanzos right out of the can are great in this.
Provided by big surprise
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h10m
Yield 6
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
- Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
- While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
- In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
- Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.
Nutrition Facts : Calories 506.4 calories, Carbohydrate 24.1 g, Cholesterol 124.8 mg, Fat 31.9 g, Fiber 5.5 g, Protein 34.7 g, SaturatedFat 13.3 g, Sodium 1521.4 mg, Sugar 7.5 g
CHUNKY TURKEY VEGETABLE CHILI (CROCK POT)
This is a combination (and adaptation) of 2 kinds of chilis from Easy Home Cooking's All New Slow Cooker cookbook. It's not a very liquidy chili and it sticks to your ribs. The ground turkey helps make it a little more healthy too. This recipe is very forgiving, so you may adjust the heating time to high (for a shorter period) or a combination of high and low.
Provided by WI Cheesehead
Categories Low Cholesterol
Time 5h10m
Yield 4 1 1/2 cup
Number Of Ingredients 11
Steps:
- In a large skillet, brown together the ground turkey, onion, green pepper and garlic until ground turkey is browned and vegetables are tender; drain fat.
- Place ground turkey mixture and remaining ingredients in a crock pot. Cover and cook on low 5-6 hours.
- Serve with a dollop of sour cream and shredded cheese. Serve with bread and salad for a complete meal.
CHUNKY CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat the butter and olive oil in a large pot over medium-high heat. Add the salt and pepper to the flour in a bowl and mix. Sprinkle the meat with salt and pepper, then toss in the flour. When the butter has melted and the oil is hot, add the meat to the pot and brown on all sides, 2 to 3 minutes per side. Add the garlic and stir. Dump in the tomato sauce, chili powders, cumin and hot sauce and stir to combine. Add the beer, beans and 1 cup hot water. Allow to simmer and cook, stirring occasionally, until the meat is tender, 2 1/2 to 3 hours.
- Meanwhile, mix together the sour cream, chipotle peppers and adobo sauce in a small bowl until combined. Set aside.
- Taste the chili and adjust the seasoning as needed.
- Serve the chili topped with the chipotle cream. Garnish with the diced red onion and cilantro.
SLOW-COOKED CHUNKY CHILI
Pork sausage, ground beef and plenty of beans make this chili a marvelous meal. I keep serving-size containers of it in my freezer at all times so I can quickly warm up bowls on busy days. -Margie Shaw, Greenbrier, Arkansas
Provided by Taste of Home
Time 4h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. , Cover and cook on high for 4-5 hours or until vegetables are tender. If desired, serve with shredded cheese, chopped onion and sour cream. , Freeze option: Before adding toppings, cool chili. Freeze chili and toppings separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with toppings.
Nutrition Facts : Calories 329 calories, Fat 13g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 1158mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 9g fiber), Protein 21g protein.
TURKEY CHILI
Steps:
- In a large skillet, cook and crumble turkey with celery, onion and pepper over medium-high heat until turkey is no longer pink, 6-8 minutes. Transfer to a 5-qt. slow cooker. Stir in seasonings, tomatoes, pasta sauce, chili beans, water and corn., Cook, covered, on high 1 hour. Reduce setting to low; cook, covered, until flavors are blended, 5-6 hours., Stir in kidney and pinto beans; cook, covered, on low 30 minutes longer. If desired, serve with sour cream, avocado and jalapeno.
Nutrition Facts : Calories 200 calories, Fat 4g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 535mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges
BEST TURKEY CHILI FOR A CROWD
This is my family's favorite turkey chili for a crowd that we serve with freshly baked cornbread, sour cream, and shredded cheeses for a topping. The secret ingredient is the cinnamon that makes this special. We like spicy so be careful adding the cayenne pepper. This is even better the second day.
Provided by gate612
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h
Yield 16
Number Of Ingredients 18
Steps:
- Heat oil in a large pot over medium heat. Place turkey into the pot and cook evenly until browned, crumbly, and no longer pink, 5 to 7 minutes. Stir in onion and cook until tender, 5 to 7 minutes. Stir in jalapeno and garlic and cook for 1 minute. Pour broth and stock into the pot.
- Mix in tomatoes, kidney beans, chili powder, brown sugar, cinnamon, kosher salt, paprika, oregano, cumin, black pepper, and cayenne. Bring to a boil; reduce heat to low, cover, and let simmer for 30 minutes. Serve immediately.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 15.6 g, Cholesterol 43.4 mg, Fat 5.8 g, Fiber 3.9 g, Protein 14.4 g, SaturatedFat 1.3 g, Sodium 848 mg, Sugar 5.4 g
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- In a large soup pot, heat the olive oil. Add the onions, bell peppers and poblano pepper and cook over moderately high heat, stirring occasionally, until softened, about 10 minutes. Add the garlic and serrano and cook until softened, about 2 minutes.
- Add the turkey to the pot and cook, breaking up any lumps with a spoon, until the meat is white throughout, about 4 minutes. Stir in the chili powder, paprika, cumin, salt and pepper and cook until fragrant, about 2 minutes. Add the tomatoes and chickpeas and bring to a simmer, breaking up the tomatoes with the spoon.
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