LEAN TURKEY CHILI
Make and share this Lean Turkey Chili recipe from Food.com.
Provided by CandyTX
Categories Poultry
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Start with a large non-stick pot and carmelize the onions in the olive oil until golden brown. Add-in the peppers, green chiles, and ground turkey and stir continuously so that the turkey meat doesn't clump-up. Continue this until all of the meat is browned and has no clumps. Then add-in the canned tomatoes, kidney beans, cilantro, lime, spices, corn and cocoa powder. Stir occasionally and cook for about 30-40 minutes on simmer. Add in a little more salt to taste if needed.
- If you wish to substitute fresh tomatoes for the canned ones - go for it! If you can't find the Wick Fowler's spice kit, just use chili powder, oregano, cumin, salt, paprika, masa, and salt to taste. Wick Fowler also makes spicier versions of this kit. I get mine at Big Lots for $1.00/ea. Regarding the corn, it is best to use freshly roasted corn-on-the cob, but you can use canned or frozen corn instead. Also, Trader Joe's sells a roasted corn in the frozen section, which works well too - just don't use much, as this adds calories and carbs. As far as the turkey, I use either Jennie-O's or Foster Farmsand this is the standard "LEAN" type of ground turkey. They also make a ground turkey breast version which is fat free, but will provide a result which is a bit dry for my taste, thus the standard LEAN type seems to work best.
Nutrition Facts : Calories 817.3, Fat 27.7, SaturatedFat 6.7, Cholesterol 195.6, Sodium 1622.6, Carbohydrate 77.2, Fiber 20.8, Sugar 16.6, Protein 74.8
KICKIN' CHILI
This is a fantastic chili recipe if you like a little kick and a little spice. It's great right off the stove top and even better the next day. My husband can't get enough of it!
Provided by NolansMom
Categories Beans
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large, heavy pan brown meat well.
- Add garlic, celery, and onions and sauté for 10 minutes.
- Add tomatoes, tomato sauce, spices, seasonings, chili peppers, sugar, and the beans.
- Bring to a boil, then reduce heat and simmer, uncovered for 1 1/2 hours.
- Stir often to prevent sticking.
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.
CALIFORNIA TURKEY CHILI
Provided by Giada De Laurentiis
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.
- To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.
- Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.
- Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.
- Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.
- Mix the cilantro and pine nuts into the quinoa.
WHITE CHILI WITH A KICK
Store-bought rotisserie chicken makes this spicy chili easy, but you could also cook your own. We like it with various combinations of sour cream, green onions, cheese and salsa on top. -Emmajean Anderson, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute onion in butter. Stir in flour until blended; cook and stir until golden brown, about 3 minutes. Gradually add broth and cream. Bring to a boil; cook and stir until thickened, about 2 minutes., Add the chicken, beans, corn, chiles, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese until melted. , If desired, garnish each serving with salsa and green onions.
Nutrition Facts : Calories 424 calories, Fat 21g fat (11g saturated fat), Cholesterol 113mg cholesterol, Sodium 896mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein.
KICKIN' CHICKEN CHILI
My low-fat version of chili with a kick! Sometimes I use more chili powder and cumin - it just depends on the day! :) Feel free to modify to your tastes! Note: This recipe makes a lot, but it freezes well.
Provided by AnnieLynne
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Add water, garlic powder, parsley, and onion powder to large soup pot and bring to a boil.
- Add chicken breasts and cook (covered)on medium heat until cooked through (about 12 minutes).
- While chicken boils, chop onion and garlic.
- Heat olive oil in a souce pan on low heat. Add onions and garlic to olive oil. Cook on low until onions are translucent.
- Add jar of salsa to onion/garlic mixture, continue cooking on low, and stir occasionally.
- When chicken is cooked through, remove chicken breasts from soup pot. Keep remaining broth on medium heat.
- Add tomato soup, diced tomatoes (with juice), corn (frozen or canned), beans, chili powder, cumin, and the garlic/onion/salsa mixture to soup pot and stir to blend.
- When chicken is cool enough to handle, shred and return to soup pot.
- Simmer for 15-20 minutes, stirring occasionally. As with most chilis, the longer you let it simmer, the better the flavors!
- Serve with sour cream and shredded cheese.
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