Turkey Chili With White Beans Food

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.

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.

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.

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 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.

WHITE BEAN TURKEY CHILI

Steps:

• In a Dutch oven or large soup kettle, cook the turkey and onions over medium heat until meat is no longer pink; drain. Add oregano and cumin; cook and stir 1 minute longer. Stir in tomatoes, broth, tomato sauce, chili powder, cocoa, bay leaves, salt and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add beans; heat through. Discard bay leaves.

TURKEY AND WHITE-BEAN CHILI

Steps:

• In a large, deep, skillet, heat oil over medium-high heat. Add ground turkey; season with salt and pepper. Cook, breaking up turkey with spoon, until browned, 9 minutes.
• Add onion and jalapenos; cook until soft, 3 minutes. Stir in cumin and tomato paste; cook 2 minutes.
• Add cannellini beans, chicken broth, and water; bring to boil. Reduce heat; simmer until thick, 15 to 20 minutes.
• Garnish with sour cream, cilantro, and radishes, 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.

WHITE BEAN TURKEY CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion and sauté 5-6 minutes until onion is translucent and softened.
• Add the garlic and spices and sauté 30 seconds. Add the ground turkey and 1/4 cup water and stir, breaking up the meat into pieces with a wooden spoon. Cook, stirring occasionally, until the turkey is no longer pink, about 5-6 minutes.
• While the turkey is cooking, mash one cup of the rinsed and drained beans in a bowl with a fork. When the turkey is cooked through, add the mashed beans, whole beans, tomatoes and chicken broth, and stir until combined. Bring to a boil, reduce heat slightly, and simmer 20-30 more minutes until thickened.
• Remove from heat and add the lime juice, cilantro, salt and pepper to taste. Serve with lime wedges and avocado if desired and enjoy!

WHITE CHILI WITH TURKEY, BEANS AND JALAPENOS

Steps:

• In an large enamel pot on the stove, saute onion and garlic in oil until translucent. Add pork to pot, breaking in small clumps. Cook until pink is gone. Add crumbled ground turkey and cook until opaque. Breaking up any clumps with a wooden spoon. Add salt, pepper, jalapeno, cumin, chili powder and bay leaf and mix to incorporate.
• Stir in salsa, chicken stock, and cilantro. Bring to a simmer. Add beans, celery and corn and continue cooking over a medium low heat for 30-45 until the liquid slightly reduces and the chili thickens.
• Garnish with chopped white onion, shredded queso cheese, fresh sliced jalapeno, and fresh chopped cilantro.

CREAMY TURKEY PUMPKIN CHILI WITH WHITE BEANS

Steps:

• Pour the oil into a 4 or 5 quart soup pot or Dutch oven and place over medium heat. Add the onion, carrots and celery and cook until the vegetables are softened, stirring occasionally.
• Add the garlic and all the spices through the black pepper, stirring to coat in the oil. Add the turkey and cook until it's no longer pink, stirring and breaking the meat up with a spoon, about 8 minutes.
• Add the herbs, pumpkin, beans, broth and 2 teaspoons salt. Bring to a simmer, partially cover and cook 20 minutes, adjusting the heat so it doesn't boil.
• Remove from the heat and stir in the cream, if using. Taste and adjust the seasoning if needed. Serve warm in bowls.

CREAMY NINJA FOODI WHITE BEAN TURKEY CHILI

Steps:

• Saute onions, garlic and ground turkey for 5 minutes using the SAUTE function.
• Add the rest of the ingredients except cheese and cream cheese and close and lock the lid. Pressure cook for 15 minutes. Quick release the pressure.
• Stir chili, add cream cheese and shredded cheese and saute for 5 minutes, stirring.

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 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.

SPICY WHITE BEAN TURKEY CHILI

Steps:

• Heat the oil in a large dutch oven over medium heat.
• Add the onions, poblano and jalapeño peppers to the pot and stir to soften for 5 minutes.
• Add the garlic and cook one minute more, then season with the salt, pepper, cumin and chili powder.
• Pour in the chicken broth and beans then bring to a simmer for 20 minutes.
• After the chili has simmered, stir in the turkey and the lime juice, test for seasonings and cook 5 more minutes.
• Serve with grated cheese, more lime wedges and tortilla chips.

HEALTHY WHITE BEAN TURKEY CHILI

Steps:

• Heat olive oil in a large pot over medium high heat. Add onion and garlic. Cook, stirring often, until translucent and fragrant.
• Stir in ground turkey, chili powder, cumin, salt and pepper. Cook until browned, 5-7 minutes, breaking up meat as it cooks. Reduce heat to medium, do not drain liquid.
• Stir in stock, zucchini, beans, chili peppers and 1-cup cheese. Simmer uncovered 15-20 minutes, until thickened slightly and zucchini is tender.
• Serve and sprinkle with remaining cheese. Garnish with cilantro and sour cream.

WHITE TURKEY CHILI

Steps:

• Heat 1/2 tablespoon of the oil in a large pot over medium high heat.
• Add turkey and cook, stirring often, until browned.
• Transfer to a bowl and return pot to heat.
• Add remaining 1 tablespoon oil, bell pepper and onion and cook until softened and golden brown.
• Return turkey to pot and add coriander, cumin, oregano and salt. Stir well to combine.
• Add bay leaf, tomatillos, chiles, jalapeño and broth, reduce heat and simmer, uncovered, 45 to 50 minutes.
• Gently stir in beans and cook for 30 minutes more.
• Stir in cilantro, ladle chili into bowls and garnish with cheese and sour cream, if you like.

HEALTHY WHITE TURKEY CHILI

Steps:

• Cook wild rice according to package directions..
• Meanwhile, heat oil over medium heat in a large pot.
• Add onion and saute for 3-4 minutes, until softened. Add garlic and saute an additional minute, until fragrant.
• Move the onions and garlic to the side and add ground turkey. Cook until browned and cooked through, about 5-7 minutes.
• Add remaining ingredients and stir to combine. (Add wild rice now if it's already cooked, or stir it in once it's finished.)
• Cover and simmer on low for 15-30 minutes. Check and add extra chicken broth if desired, to get it to your preferred consistency.
• Top with your favorite chili toppings and dig in!

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.

INSTANT POT TURKEY CHILI WITH WHITE BEANS

Steps:

• Put the turkey into the inner liner of your Instant Pot. Set it to the browning cycle. Use a fork or spatula to break up the turkey as it cooks. Use a turkey baster to remove excess fat that cooks out. If you use 99% lean meat, as recommended, you will have very little fat to pull out of the pot.
• Add in all the remaining ingredients, stir.
• Close the lid and steam valve, as stated in the unit's instruction manual.
• Set the Instant Pot to the bean/chili mode, and press the "more" button to set the chili to run for a full forty minutes (to ensure the beans cook fully).
• When the timer chirps, release the steam. Remove the lid and stir the ingredients.

WHITE BEAN TURKEY CHILI

Steps:

• Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with oil.
• Add onions and garlic, saute until soft, about 4 to 5 minutes.
• Add the meat and cook, breaking it up until white and cooked through, about 5 minutes.
• Add diced green chilies, salt, cumin, oregano, chili powder, red pepper flakes and cook for 2 minutes.
• Pure 1 can of beans in the blender with 1 cup of the broth. Add to the pot with the remaining beans, broth and bay leaf and bring to a boil.
• Cover and reduce to a simmer, about 30 to 35 minutes mixing occasionally, until thickened and the flavors meld.
• Stir in sour cream and cook 4 to 5 minutes. Adjust seasoning and salt to taste.
• To serve, topped with your favorite toppings.
• Slow Cooker directions: To make in the slow cooker, follow steps 1 to 5, reducing the broth to 1 1/2 cups and transfer to the slow cooker for 8 hours on low.
• Instant Pot directions: To make in the Instant Pot, you will need an 8 quart IP or halve the recipe. Reduce the broth to 1 1/2 cups, cook high pressure 25 minutes.

WHITE BEAN TURKEY CHILI RECIPE

Steps:

• Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with oil.
• Add onions and garlic, saute for about 4 to 5 minutes until soft
• Add the meat and cook, breaking it up for about 5 minutes until white and cooked through.
• Add diced green chilies, salt, cumin, oregano, chili powder, and red pepper flakes. Cook for 2 minutes.
• Pour 1 can of beans in the blender with 1 cup of the broth. Add to the pot with the remaining beans, broth, and bay leaf; bring to a boil.
• Cover and reduce to a simmer for about 30 to 35 minutes, mixing occasionally, until thickened and the flavors meld.
• Stir in sour cream and cook for 4 to 5 minutes. Adjust seasoning and salt to taste.
• To serve, topped with your favorite toppings.
• Slow Cooker Directions:
• Follow steps 1 to 5, reducing the broth to 1½ cups. Transfer to the slow cooker for 8 hours on Low.
• Instant Pot Directions:
• To make in the Instant Pot, you will need an 8 quart IP or halve the recipe. Reduce the broth to 1½ cups and cook high pressure for about 25 minutes.

CREAMY WHITE TURKEY CHILI

Steps:

• Heat oil in a pot over medium-hight heat; sauté onion until soft. Add the garlic and sauté until fragrant (about 30 seconds).
• Stir in stock or broth, jalapeños, cilantro, cumin and oregano. Bring to a boil, reduce heat and simmer for 10 minutes.
• Add turkey (or chicken) and beans; simmer for 5 minutes.
• Mix cornstarch with 1/4 cup of half and half, evaporated milk or cream. Stir into the chili. Add in remaining cream, mixing well to blend.
• Take off the heat. Season with salt and pepper to taste. Adjust spices and heat to suit your taste.
• Serve warm.

WHITE BEAN TURKEY CHILI

Steps:

• In a large pot on medium-high, warm the olive oil.
• Add the onion, bell pepper and jalapeño to the pot and cook, stirring often, for 4-5 minutes until the vegetables soften.
• Add the garlic, cumin, coriander, chilli powder and a pinch of salt and cook for another 1 minute until fragrant.
• Add the ground turkey and cook, breaking up the meat with a spoon until no longer pink, approximately 5 to 7 minutes.
• Add the crushed tomatillos, broth and bay leaf, reduce heat, cover with a lid and simmer gently for 20 minutes. After 20 minutes, add the beans, stir to combine and simmer for an additional 20 minutes.
• Once cooked, remove from the heat, add cilantro, season with salt and pepper to taste, and stir to combine.
• To serve, spoon into bowls and top with sour cream, avocado, and cilantro as desired.

SPICY WHITE BEAN TURKEY PUMPKIN CHILI

Steps:

• Begin by roasting the poblanos: set your oven to broil and place a rack about 6 inches below the broiler element. Place clean poblanos on a sheet pan and into the oven. Broil them for a couple minutes on each side, using tongs to flip them over. Keep an eye on them as it doesn't take long to char the skin.
• Once charred all over, transfer them to a bowl and cover with cling film or a silicone cover so they steam for about 10 minutes. You should then be able to peel away the skin quite easily. Remove the stem and the seeds and discard. Chop the peppers and set aside.
• Place a soup pot or dutch oven over medium heat. Add olive oil. Add tomato paste, cumin, oregano, chili powder, paprika, and cayenne and sauté for a minute or two until the spices are toasted and fragrant.
• Add the onion, bell pepper and kosher salt (and more olive oil if needed). Cook until the vegetables start to become tender, then add the garlic and poblano. Sauté for another couple minutes.
• Add the guacamole mix, turkey, beans, pumpkin, chicken stock and bay leaf. Mix well and bring to a boil, then reduce heat and simmer for 20 minutes.
• In a small measuring cup, add cornmeal (or masa) to half-and-half and whisk with a fork. Add this to the chili at the end of the 20 minutes. Stir well and continue to simmer until the chili thickens, about 3-5 more minutes.
• Remove the bay leaf. Serve with your favorite garnishes.

TURKEY CHILI WITH WHITE BEANS

Steps:

• Heat oil in heavy large pot over medium heat.
• Add onions and sauté until light brown and tender.
• Add oregano and cumin- stir 1 minute.
• Increase heat to medium-high.
• Add turkey and stir until no longer pink, being sure to break up meat while stirring.
• Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon.
• Add tomatoes with their juices.
• Mix in stock and tomato sauce.
• Bring to a boil.
• Reduce heat and simmer for 45 minutes.
• Stir occasionally.
• Add beans to chili and simmer until flavors blend, about another 10 minutes longer.
• Discard bay leaves.
• Ready to serve.

TURKEY CHILI WITH WHITE BEANS

Steps:

• Heat oil in large skillet over med heat. Add onions and sauté onions until tender.
• Add oregano and cumin, cook for 1 minute.
• Increase heat to med high and add ground turkey. Stir, breaking up turkey as it cooks, until no longer pink and just starting to brown.
• Drain off any excess liquid.
• Transfer turkey mixture to large slow cooker.
• Add stock, tomatoes, tomato sauce, bay leaves, chili powder, cinnamon, cocoa pwd, and salt. Stir to combine.
• Add drain & rinsed white beans, stir.
• Cook at high for aprox 4 hours, med or low for 6 hours. You can;' hardly go wrong with a slow cooker.
• Top with your favorite toppings and enjoy!

TURKEY WHITE BEAN CHILI

Steps:

• Prepare a seasoning mix: add the chili powder, salt, garlic powder, cumin, black pepper and cayenne pepper (if using) to a small bowl. Stir to combine well.
• Heat the oil in a large pot over medium heat. Add the onions and cook 4-5 minutes, stirring frequently.
• Add the garlic and cook 1 minute, stirring frequently.
• Raise the heat to medium-high and immediately add the ground turkey and sprinkle with the prepared seasoning mix. Stir well to combine the turkey with the onions and spices.
• Arrange the turkey into a layer and cook for 3 minutes.
• Stir well and break-up any large pieces. Arrange it into a layer again, cook for another 2-3 minutes, or until browned and any liquid rendered has cooked away.
• Add the diced tomatoes, white beans and chicken broth to the pot. Stir well.
• Bring the liquid to a boil (it will take about 4-5 minutes to start boiling), then lower the heat to medium-low, cover and simmer the chili for 30 minutes. Stir occasionally.
• Uncover the pot and cook for an additional 10-20 minutes or until the chili thickens and is saucy, not soupy. How long this will take depends on how much liquid is left after the initial cooking time. Keep an eye on it and stir it often, especially as it starts to thicken, to prevent sticking on the bottom.
• Taste the chili and add salt if needed. As a reference we did not add extra to ours.

INSTANT POT WHITE BEAN TURKEY CHILI

Steps:

• Heat the Instant Pot to the SAUTE function. Add the olive oil, onion, and carrot. Cook, stirring occasionally, until the vegetables are soft (about 5 minutes).
• Add the garlic and ground turkey and cook, stirring occasionally, until the turkey has browned (5 minutes).
• Add the chicken broth or stock and scrape any browned bits from the bottom of the pan. Important before the pressure cooking cycle to avoid a burn warning.
• Add the diced tomatoes, great northern beans, chili powder, cumin, paprika, and Italian seasoning. Stir to combine.
• Seal the lid and set the pressure release valve to the "sealing" position. Select Manual - High Pressure for 8 minutes.
• When the cooking cycle is completed allow a NATURAL RELEASE for 5 minutes followed by a MANUAL RELEASE to release any remaining pressure.
• Season salt and black pepper to taste.
• Enjoy warm, topped with your favorite garnishes. Store any leftover chili in an airtight container in the refrigerator for up to 5 days.

WHITE BEAN TURKEY CHILI

Steps:

• In a large heavy-duty bottom dutch oven, heat olive oil over medium heat. Add onion and poblano pepper with a pinch of salt. Cook, stirring occasionally until softened, about 5-7 minutes.
• Add turkey and cook until crumbled and no longer pink, about 5 minutes. When turkey meat begins to brown, season with salt and pepper to taste.
• Stir in garlic, chili powder, cumin, oregano, and brown sugar. Cook until fragrant, while stirring constantly, about 30 seconds.
• Add crushed tomatoes, tomato paste, green chilies, beans, and stock. Season wtih salt salt and pepper to taste. Bring to a simmer. Reduce heat and simmer, partially covered, for 30 minutes, stirring occassionally. Taste for salt and pepper halfway through. Serve with toppings of choice.