QUICK TURKEY CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a large pot over medium-high heat. Add the tomato paste, chili powder and cumin and cook, stirring, until the mixture darkens, about 1 minute. Add 1/2 cup water, the bell pepper, scallion whites and 1 teaspoon salt. Cook, stirring, until the bell pepper is crisp-tender, about 4 minutes. Add the turkey and cook, breaking up the meat with a wooden spoon, until cooked through, about 4 minutes.
- Stir the tomatoes, chicken broth, beans and crushed tortilla chips into the pot; bring to a simmer. Partially cover and cook, stirring occasionally, until thickened, 10 to 12 minutes. Stir in all but a few tablespoons of the scallion greens and season with salt. Top with more crushed tortilla chips, sour cream, cheddar and the remaining scallion greens.
TORTILLA CUPS
To create these tortilla cups, simply bake corn tortillas on small ovenproof bowls. Fill them with our Turkey Chili or the chili of your choice.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees. Invert 4 small ovenproof bowls or ramekins on a rimmed baking sheet and lightly coat with cooking spray. Coat both sides of 4 tortillas with cooking spray and drape tortillas over bowls. Bake until golden and crisp, 12 minutes, checking after 5 minutes to make sure tortillas are centered on bowls (if they slide off, put them back on bowls). Repeat with 4 more tortillas.
TURKEY CHILI IN TORTILLA CUPS
Serve up this lower-calorie version of turkey chili in baked corn tortilla cups for a fun presentation. Top with a dollop of low-fat Greek yogurt instead of sour cream.
Provided by Martha Stewart
Categories Turkey Recipes
Time 1h30m
Number Of Ingredients 13
Steps:
- In a large heavy pot, heat 1 teaspoon oil over medium-high. Add turkey and cook, stirring occasionally, until cooked through, about 8 minutes. With a slotted spoon, transfer turkey to a bowl and pour off juices from pot.
- Add 1 teaspoon oil to pot. Add onion and cook until translucent, 4 minutes. Add garlic, cumin, oregano, and chile powder and cook until fragrant, 1 minute. Add beer and cook, scraping up browned bits with a wooden spoon, until liquid thickens, about 5 minutes.
- Add tomatoes, turkey, beans, and 1/2 cup water. Bring to a boil. Reduce heat to medium-low, partially cover, and simmer until chili is dark and thick, 45 minutes. Season to taste with salt and pepper. Ladle 1/2 cup chili into each Tortilla Cup and serve with desired toppings.
Nutrition Facts : Calories 171 g, Fat 4 g, Fiber 5 g, Protein 16 g
BIG-BATCH TURKEY CHILI
Pull out your biggest pot and get ready to make a mess of chili. All the effort and time will pay off, knowing that your freezer is filled with easy dinners that can be thawed and quickly reheated.
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 13
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.
TEX MEX TURKEY CHILI
A twist on traditional chili made with ground turkey, sweet corn and black beans mixed with Rotel tomatoes and green chilies. Serve in a bowl or scooped with tortilla chips, my Tex Mex Turkey Chili will satisfy your appetite with healthy ingredients.
Provided by The Hot Mess Kitchen
Categories < 4 Hours
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat skillet to medium-high heat and spray with non-stick cooking spray.
- Brown ground turkey, stir occasionally to ensure it cooks evenly.
- Remove from skillet, putting directly in to Crockpot.
- Open and drain cans of corn and black beans.
- Open Rotel cans, keep juice in can.
- Put canned ingredients in Crockpot with browned turkey and mix well.
- In mixing bowl, combine 1 cup water with pre-packaged chili mix. Mix with whisk until well blended and add to Crockpot.
- Cook on low in Crockpot for 2 hours and then serve.
- Serve in a bowl alongside tortilla scoops or over steamed white or brown rice and enjoy!
Nutrition Facts : Calories 382.7, Fat 7.8, SaturatedFat 1.9, Cholesterol 52.2, Sodium 1002.4, Carbohydrate 55.9, Fiber 11.6, Sugar 4.3, Protein 28.6
TERRIFIC TURKEY CHILI
Using some fresh and some canned ingredients, this chili is a snap to throw together and will keep you craving it for days. Chunky zucchini, fresh green onion, sour cream, and - what the heck - shredded Cheddar cheese, are sure to make this your favorite chili recipe. If you like beans in your chili, garbanzos right out of the can are great in this.
Provided by big surprise
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h10m
Yield 6
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
- Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
- While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
- In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
- Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.
Nutrition Facts : Calories 506.4 calories, Carbohydrate 24.1 g, Cholesterol 124.8 mg, Fat 31.9 g, Fiber 5.5 g, Protein 34.7 g, SaturatedFat 13.3 g, Sodium 1521.4 mg, Sugar 7.5 g
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