Thick Turkey Bean Chili Food

THICK TURKEY BEAN CHILI

Steps:

• In a large saucepan, brown the turkey until meat is no longer pink; drain. Stir in the beans, sloppy joe sauce, tomatoes, brown sugar and seasonings. Simmer, uncovered, for 30 minutes or until heated through. Serve with cheese, sour cream and tortilla chips if desired.

THREE BEAN TURKEY CHILI

Steps:

• Heat the olive oil in a Dutch oven or large wide pot over medium-high heat. Add the turkey, 1 teaspoon salt and a few grinds of pepper and cook, breaking up any clumps with a wooden spoon, until brown, about 8 minutes. Remove the turkey and set aside. Add the garlic, celery, onion and 1/4 teaspoon salt to the pot and cook, stirring occasionally, until the vegetables have softened, about 8 minutes. Add the chile powder and tomato paste and cook, stirring, 1 minute.
• Return the turkey to the pot and add the diced tomatoes, beans, green chiles and chicken broth. Increase the heat to medium-high and bring to a simmer, then reduce the heat and simmer until the vegetables are tender and the flavors have melded, about 30 minutes.
• Serve the chili topped with the cheese, sour cream and scallions.

TURKEY CHILI WITH CANNELLINI BEANS

Steps:

• In a blender or food processor, puree the roasted chiles and cilantro until smooth. Set aside.
• In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic and salt. Cook until the onion is translucent, 5 to 6 minutes. Add the turkey and cook until browned and cooked through, breaking it up with a wooden spoon, 7 to 8 minutes.
• Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the chicken stock and scraping up the browned bits from the bottom of the pot. Add the reserved pureed chiles and cilantro. Bring to a boil, then reduce the heat to a low simmer.
• Add the beans and simmer, partially covered, until the turkey is tender and the chili has thickened, about 1 hour. Remove from the heat, cover and keep warm until serving. Serve with toppings.

BIG-BATCH TURKEY CHILI

Steps:

• Heat the oil in a large Dutch oven or pot over medium-high heat. Add the onions, garlic, chili powder, oregano and 4 teaspoons salt, and cook, stirring, until fragrant, about 4 minutes. Stir in the tomato paste and chipotle chiles and sauce, and cook 1 minute more. Add the turkey, breaking it up into bite-sized chunks with a wooden spoon, and cook until the meat loses its raw color, about 7 minutes. Add the beer, and simmer until reduced by about half, about 35 minutes. Add the tomatoes, crushing them with your fingers into the skillet, along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, 1 hour to 1 hour 10 minutes.
• Let the soup cool to room temperature, then divide among four 1-quart containers and freeze for up to 1 month.
• To reheat: Let the soup thaw in the refrigerator overnight. Bring it to a simmer over medium-low heat, stirring frequently, until heated through. Thin it with a little water if desired, and add salt to taste. Serve with optional garnishes.

EASY TURKEY BEAN CHILI

Steps:

• Heat a large nonstick pot over medium-high heat. Cook and stir ground turkey and onion in the hot skillet until browned and crumbly, 8 to 10 minutes. Drain and discard grease. Add bell pepper and garlic; cook for 1 to 2 minutes.
• Stir in kidney beans, black beans, corn, both cans of tomato sauce, diced tomatoes with juice, water, chili powder, salt, and hot pepper sauce; bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for 20 to 30 minutes.

THICK GROUND TURKEY CHILI

Steps:

• Chop all vegetables into small pieces.
• In a large soup style pot saute all the vegetables in olive oil until soft. 15 minutes.
• Add ground turkey to sauteed vegetable and stir until well cooked.
• Stir in all seasonings; cumin, oregano, paprika, chili powder, black pepper, celery salt, kosher salt. Mix well to incorporate all the seasonings.
• Dump in tomato paste, Rotel tomatoes, and pinto beans.
• Mix all ingredients well.
• Reduce your heat to low and let simmer for 1 hour to meld all the flavors and thicken the chili. Stir often. Be sure to taste the mixture to see if it needs more salt, pepper or chili powder to your liking.
• Put chili into large bowls and garnish with shredded cheddar cheese (Tillamook), finely chopped jalapeno and fresh onion.
• Pair the chili with a local pale ale beer.
• Cheers!

TURKEY AND BEAN CHILI

Steps:

• Heat a Dutch oven (or other heavy 5-quart pot) over medium heat. Add bacon; cook until crisp and brown, 6 to 8 minutes. Raise heat to high; add turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes.
• Add onion, garlic, and jalapenos; cook until soft, stirring often, about 5 minutes. Stir in chili powder, cocoa powder, and cumin; cook, stirring, until fragrant, 1 minute.
• Break up tomatoes with a spoon or your hands, and stir them in along with the puree. Add molasses, 1 cup water, and 4 teaspoons salt; bring to a boil. Reduce heat to a simmer; cook, partially covered, 30 minutes.
• Add beans; continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 minutes more. Serve with desired toppings.

CHILI WITH BEANS AND GROUND TURKEY

Steps:

• Cook beans, oregano, onion, garlic and 1 Tbs. chili powder in six cups water for 2 hours. Salt to taste after 1 hour.
• Toward end of bean cooking time, brown meat and garlic powder. Drain. Return to pan. Sprinkle with flour. (If flour sticks to pan, use a little water from beans to scrape sides.) Brown till combined.
• Set aside.
• Add tomato sauce, diced tomatoes (don't drain), chili powder, basil, and oregano to crock pot and stir till blended.
• Add meat/flour mixture to crock pot.
• Add beans to crock pot. (Reserve water).
• Combine.
• Heat on "high" for one hour, then reduce to low and cook for at least one hour more. Add water from beans to chili if mixture becomes too thick.
• Prep time does not include soaking beans, but does include bean cooking time.

THICK, HEARTY CHILI

Steps:

• Pack a 1/4 cup measuring cup with jalepeno slices. Dump these on a cutting board, then finely dice them. Put them back into the measuring cup, and fill the cup the rest of the way with liquid from the jalepeno jar.
• In a medium sized bowl, combine the water and dehydrated onions. Set aside to allow them to reconstitute.
• Open the cans of black beans and kidney beans into a colander. Rinse well and let drain.
• Dice the red pepper, leaving out the seeds and membranes.
• Brown the bell pepper and meat together in the chili pot until meat is well done. Drain any extra fat.
• With the heat at medium, add the chili powder, cayenne, cumin, and garlic powder to the meat mixture. Saute for 2 minutes to toast the seasonings.
• Add the jalapenos (and liquid), the onions (and liquid). Mix well. Saute for a minute.
• Add in both cans diced tomatoes, tomato sauce, and tomato paste. Mix well to blend the tomato paste with the mixture. Simmer for 5 minutes.
• Add the chili beans and rinsed beans. Stir.
• Optional items: add brown sugar and/or butter sprinkles. Mix well. At this point, add any optional liquid to thin the chili to your preference. Tip: add liquid 1/2 cup at a time and evaluate the thickness.
• Simmer for 5 minutes. This chili is ready as soon as the beans are heated. Letting it sit and cook longer helps flavors to blend, but is not entirely necessary.
• Enjoy with your favorite extras: crackers, cheese, diced fresh onion, cornbread, corn chips, hotdogs, etc!

SPICY TURKEY FOUR-BEAN CHILI

Steps:

• Combine diced tomatoes with green chiles, chili beans, salsa, dark and light red kidney beans, black beans, onions, garlic, chili powder, red pepper flakes, black pepper, cumin, taco seasoning mix, and hot sauce in a large soup pot. Bring to a boil, reduce heat to low, and cover pot. Simmer until soup is heated and onions are translucent, about 20 minutes.
• Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, about 10 minutes; drain and discard grease. Stir crumbled turkey into chili.
• Cover pot and simmer chili until flavors have blended, about 1 hour.

CHILI WITH TURKEY AND BEANS

Steps:

• Cook turkey, onion, and green pepper in a large soup pot or Dutch oven over medium heat until turkey is no longer pink, about 10 minutes, stirring often; rain excess grease. Stir stewed tomatoes, chili beans, kidney beans, pinto beans, black beans, jalapeno pepper, garlic, chili powder, molasses, cumin, bouillon cube, oregano, salt, and cayenne pepper into turkey mixture.
• Bring chili to a boil, reduce heat to low, and cover pot. Simmer until vegetables are tender and flavors have blended, about 20 minutes.

QUICK TURKEY CHILI

Steps:

• Cook turkey in large saucepan on medium heat 10 min. or until no longer pink, stirring occasionally.
• Add to slow cooker with all remaining ingredients except cheese; stir. Cover with lid.
• Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).
• Spoon into soup bowls; top 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.

LOW-FAT TURKEY CHILI WITH BLACK BEANS

Steps:

• Heat olive oil in a saucepan over medium-low heat.
• Add the onions, peppers, carrots, and garlic.
• Cook about 8-10 minutes, stirring frequently, until veggies are tender and onions are golden.
• Add the cumin and chili powder, then stir in the turkey, breaking up the meat.
• Once the turkey is cooked through, add the salsa, black beans, chicken broth, and tomato paste.
• Simmer about 45 minutes over medium heat.
• The chili should thicken as the liquid is reduced.