Turkey Brown Rice Chili Food

TURKEY CHILI WITH BROWN RICE

Steps:

• Heat 1 tablespoon olive oil in a large pot over medium heat. Saute onion, carrot, and celery for 10 minutes. Add garlic and cook for an additional 2 minutes. Remove with a slotted spoon and set aside.
• Heat remaining olive oil in the pan and add ground turkey. Cook and stir until browned and crumbly, 5 to 7 minutes. Add the vegetables back in. Add brushed tomatoes, broth, and uncooked rice. Season with chili powder, Worcestershire, oregano, garlic-pepper seasoning, paprika, cumin, and pepper; bring to a boil. Cover and lower heat to a simmer. Let simmer for 1 hour.
• Uncover, taste, and adjust spices. Add white beans and hot sauce. If chili is too thin, add 1/4 cup tomato paste. Cover and cook over medium-low heat for 15 minutes more.

SLOW COOKER TURKEY AND BROWN RICE CHILI

Steps:

• 1. In 12-inch skillet, heat oil over medium heat. Cook turkey and onion in oil 8 to 10 minutes, stirring frequently, until turkey is no longer pink; drain.
• 2. In 3- to 4-quart slow cooker, mix turkey mixture and remaining ingredients except rice.
• 3. Cover; cook on Low heat setting 8 to 10 hours.
• 4. Stir in rice. Increase heat setting to High. Cover; cook about 15 minutes or until rice is hot.

SLOW-COOKER TURKEY AND BROWN RICE CHILI

Steps:

• In 12-inch skillet, heat oil over medium heat. Cook turkey and onion in oil 8 to 10 minutes, stirring frequently, until turkey is no longer pink; drain.
• In 3- to 4-quart slow cooker, mix turkey mixture and remaining ingredients except rice.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in rice. Increase heat setting to High. Cover; cook about 15 minutes or until rice is hot.

HEARTY TURKEY & RICE

Steps:

• Cook rice according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook turkey and onion over medium heat 6-8 minutes or until turkey is no longer pink and onion is tender, breaking up turkey into crumbles. Add salsa, tomato sauce, bouillon and salt; heat through., Serve with rice, cheese, sour cream and, if desired, toppings of your choice. Freeze option: Freeze cooled turkey mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.

TURKEY CHILI WITH BROWN RICE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir turkey and onion in the hot skillet until turkey is browned and crumbly and onion is transparent, 5 to 7 minutes. Drain and discard grease.
• Transfer turkey mixture to a large stockpot. Stir in tomatoes, chili beans, green chiles, 1/2 cup water, sugar, chili powder, cumin, and salt and bring to a simmer. Cook for 1 hour.
• Meanwhile, bring 1 1/3 cups water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Add cooked rice to the stockpot, cover, and cook until rice is hot, about 15 minutes.

TURKEY AND BROWN RICE CHILI

Steps:

• Heat oil in 12 inch skillet over medium heat. Cook turkey and onion in oil, stirring frequently, until turkey is no longer pink; drain.
• Mix turkey & onion with remaining ingredients except rice in a 3 1/2 to 6-quart slow cooker.
• Cover and cook on low heat setting 8-10 hours (or high heat setting 4-5 hours).
• Stir in rice.
• Cover and cook on high heat setting about 15 minutes or until rice is hot.

SPICY CHILI-TURKEY RICE

Steps:

• Preheat oven to 350°F. Melt butter in a large skillet over medium heat. Add onion and serrano pepper. Cook and stir 4 to 5 minutes or until tender. Combine onion mixture, rice, turkey, corn, tomato sauce, chili powder, and cayenne pepper in a large bowl. Transfer to a greased 2-quart casserole. Cover and bake 40 minutes. Sprinkle with cheese. Bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving. Serve rice mixture over lettuce with bell pepper, avocado, jicama and lime wedges, if desired.

SLOW COOKER TURKEY AND BROWN RICE CHILI

Steps:

• In 12-inch skillet, heat oil over medium heat. Cook turkey and onion in oil 8 to 10 minutes, stirring frequently, until turkey is no longer pink; drain.
• In 3- to 4-quart slow cooker, mix turkey mixture and remaining ingredients except rice.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in rice. Increase heat setting to High. Cover; cook about 15 minutes or until rice is hot.