Shredded Turkey White Bean Chili Food

WHITE BEAN TURKEY CHILI

Steps:

• Heat olive oil in a large pot or Dutch oven over medium-high heat. Add turkey; cook and stir until lightly browned, breaking up into bite size pieces.
• Add onion, garlic, bell pepper, oregano, chili powder, cumin, chipotle chili powder, kosher salt, and cayenne (if using); cook and stir until onion is translucent, about 5 minutes.
• Add tomatoes with juice and chicken broth; bring to boil. Reduce heat and cover; simmer 10 minutes.
• Stir in beans; cover and simmer 5-10 minutes more. Season to taste with salt and pepper. Serve with desired toppings.

TURKEY AND WHITE BEAN CHILI

Steps:

• Heat the oil in a large pot or dutch oven over medium heat. When hot, add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes.
• Add the ground turkey, salt, and pepper and cook, breaking up the meat with the edge of a spoon into smaller pieces and the turkey is cooked through, or no longer pink, about 5 minutes.
• Add the cumin, coriander, chili powder, oregano, cayenne tossing until the spices are well combined with the meat. Cook, toasting the spices, for about 2 more minutes.
• Add the green chiles, beans, broth and bay leaves and bring the pot to a boil. Reduce the heat to a simmer and cook, lightly simmering, uncovered, and stirring occasionally to allow the flavors to meld and the chili to thicken, about 25 minutes.
• Ladle the chili into bowls and top with desired toppings! Enjoy!

TURKEY AND WHITE BEAN CHILI

Steps:

• In a large kettle, soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with enough water to cover by 2 inches. Cook beans at a bare simmer until just tender, about 1 hour, and drain in a colander.
• In a skillet, heat the oil and saute the onion and jalapeno until soft and beginning to caramelize, 4 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the ground turkey, Southwest Essence, chili powder, salt, cumin, oregano, and bay leaf and cook, stirring occasionally, until turkey is browned and cooked through, 6 minutes. Add the cornmeal and cook, stirring, for 2 minutes. Add the chicken broth, canned tomatoes, canned chiles, and cilantro stems and stir to combine. Bring to a boil, reduce heat to a simmer, and cook, uncovered, for 45 minutes, stirring occasionally. After it has cooked for 30 minutes, add the cooked beans. Add the heavy cream and cilantro leaves and cook, stirring occasionally, for 15 minutes longer.
• Serve the chili in deep bowls, garnished with dollops of sour cream, grated Cheddar cheese, and green onions to taste.
• Combine all ingredients thoroughly.

WHITE CHILI WITH GROUND TURKEY

Steps:

• In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.
• Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.

TURKEY CHILI WITH WHITE BEANS

Steps:

• Heat oil in large saucepan on medium-high heat. Add onions; cook and stir 4 to 5 min. or until crisp-tender, adding garlic for the last minute. Stir in chili powder and cumin.
• Add turkey; cook 5 min. or until done, stirring frequently.
• Stir in tomatoes, beans, chickpeas, corn and barbecue sauce; bring to boil. Cover partially; simmer on medium-low heat 20 min., stirring occasionally. Serve topped with cheese.

QUICK WHITE BEAN TURKEY CHILI

Steps:

• Cut turkey tenderloin lengthwise into quarters. In a skillet, cook the turkey, onion and garlic in butter until turkey is no longer pink and vegetables are crisp-tender. Remove turkey and let stand until cool enough to handle. Cut into cubes. Transfer vegetables to a saucepan. Add the turkey, broth, beans, tomatoes, salsa, parsley and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-16 minutes or until slightly thickened. Top each serving with cheese or sour cream if desired.

TURKEY CHILI WITH WHITE BEANS

Steps:

• Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes.
• Add oregano and cumin; stir 1 minute.
• Increase heat to medium-high.
• Add turkey; stir until no longer pink, breaking up with back of spoon.
• Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil.
• Reduce heat; simmer 45 minutes, stirring occasionally.
• Add beans to chili and simmer until flavors blend, about 10 minutes longer.
• Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.).
• Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.
• Notes: I usually decrease the chili powder slightly because my DH prefers things mild.
• We've always skipped the red onion and cilantro, but, it sounds interesting.
• I'm estimating the active and passive work times.

TURKEY WHITE CHILI

Steps:

• In a large saucepan or Dutch oven, heat canola oil over medium heat. Add onion; saute until tender, about 5 minutes. Add garlic, and cook 1 minute longer. Stir in cumin; cook 5 minutes. Add cubed and ground turkey; cook until no longer pink, breaking ground turkey into crumbles. Add broth, beans, jalapeno, marjoram and savory. Bring to a boil. Reduce heat; simmer, covered, for 45 minutes, stirring occasionally. , Uncover; cook 15 minutes more. Dissolve cornstarch in water; stir into chili. Bring to a boil. Cook and stir 2 minutes. If desired, serve with cheese and sliced red onion.