Mens Journal Turkey Chili Food

TURKEY CHILI

Turkey Chili image

Provided by Food Network

Time 1h20m

Yield 5 (1-cup) servings

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 cup chopped sweet onions
1 tablespoon minced garlic
1/4 cup chopped yellow bell peppers
1 pound ground turkey
1 (28-ounce) can crushed organic tomatoes, undrained
1 (16-ounce) can red kidney beans, drained and rinsed
1 tablespoon chili powder
1 tablespoon sugar
2 cups low-sodium chicken stock
1/2 teaspoon garlic powder
1 teaspoon hot sauce (recommended: Tabasco)
11/2 teaspoons sea salt
1 teaspoon dried basil
1/2 teaspoon dried oregano

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.

TURKEY CHILLI

Turkey Chilli image

Healthy turkey chilli that can also be done in the slow cooker

Provided by cazzymoo87

Time 1h

Yield Serves 6

Number Of Ingredients 0

Ingredients

Steps:

Using a large pan, heat the oil of a medium heat. Add the onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently.
Add the minced turkey or chicken to the pan until cooked through and then add the chilli powder, cumin, oregano, cayenne pepper and salt, stirring well.
Add the tomatoes, stock, kidney beans and sweetcorn. Bring to the boil then reduce the heat and simmer for 30-45 minutes, or until the chilli thickens and the flavours come together. (Alternatively, add to a slow cooker and cook on low for 6 hours.)

MEN'S JOURNAL TURKEY CHILI

MEN'S JOURNAL TURKEY CHILI image

Number Of Ingredients 12

Ingredients

2 large yellow onions
Vegetable oil
3 lbs white meat ground turkey
2 poblano peppers, seeded and chopped
Chicken stock or water to cover
1 tbsp cumin
4 tbsp ground pasilla chile powder
4 garlic cloves, minced
Salt and pepper
One 28-oz can chopped tomatoes
Scallions
Cilantro

Steps:

Sauté the onions in vegetable oil in a heavy saucepan until they are slightly softened. Add the turkey and poblano peppers and stir until the turkey is broken up and crumbly. Cover pan's contents with defatted chicken stock or water and bring to a low boil. Add the cumin, the ground pasilla chile powder, and the minced garlic, as well as salt and pepper to taste. Add the can of tomatoes. Reduce the heat, partially cover with lid, and simmer for about 45 minutes. Skim any residual fat from surface, stir, and continue to cook for another eight to 10 minutes. Serve the chili topped with fresh chopped scallions and cilantro.

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