TURKEY GREEN CHILI
Steps:
- Gather the ingredients.
- Heat the oil in a large pot over medium-high heat. When the oil is hot, add the poblano peppers, onion, and salt. Cook, stirring, until the mixture softens, about 5 minutes.
- Add garlic and cook, stirring, until fragrant, about 1 minute.
- Add the turkey. Cook, stirring often, until the turkey is cooked through and starting to brown a bit, about 5 minutes.
- If using, add the beer and bring to a boil. Scrape up any bits of turkey that have clung to the bottom of the pot.
- Pour in the broth and bring to a boil.
- Add the hominy and the beans. Bring to a simmer. Taste and season with salt and pepper as needed. Let the pot simmer for 20 minutes.
- Serve in bowls and top with cilantro, scallion, avocado, and cotija cheese.
Nutrition Facts : Calories 247 kcal, Carbohydrate 24 g, Cholesterol 43 mg, Fiber 5 g, Protein 16 g, SaturatedFat 2 g, Sodium 1038 mg, Sugar 3 g, Fat 10 g, ServingSize 1 dozen (12 servings), UnsaturatedFat 0 g
TURKEY AND BLISTERED GREEN CHILE BURGER
Steps:
- Preheat the oven to 350 degrees F. Preheat the grill to medium-high heat.
- For the garlic butter: Place the garlic in a small saute pan and set over medium heat. Add the butter and warm through. Cook the garlic until fragrant, 4 to 5 minutes. Then place the garlic butter in the fridge to firm up again.
- For the blistered chile: Toss the poblano with olive oil to coat. Place the pepper under the broiler or char on the grill over a direct flame until the skin blisters. When done, remove the seeds, stem and roughly chop. Reserve.
- For the onions and peppers: Set a large saute pan over high heat. Add a drizzle of olive oil and saute the onions and bell peppers until wilted, 5 to 6 minutes. Season with the paprika and some salt and pepper.
- For the turkey burgers: In a large mixing bowl, combine the turkey, mustard, Worcestershire, cumin, white pepper and the reserved blistered chile. Sprinkle with kosher salt. Mix gently until well combined. Form into four 4-ounce burger patties. Wipe the grill down with oil-blotted towels, and then place the burgers on the hot grill and cook for 3 to 4 minutes. Flip the burgers, top with a slice of cheese and cook until cooked through and cheese has melted, 3 to 4 minutes. Set aside and allow to rest.
- Smear the buns with the garlic butter. Grill the buns until golden and crispy, 20 to 30 seconds on each side.
- To build the burgers, place 1 grilled turkey burger on the bottom half of the bun. Then top with a good heaping of sauteed onions and peppers. Finish with the top half of the bun and skewer to hold all of it together. Serve with extra mustard on the side.
TURKEY GREEN BEAN CHILI WITH CHEESY CORN FRITTERS
Steps:
- Chili:
- Heat oil in large saucepan over medium heat. Cook onion, bell pepper, and garlic about 5 minutes or until vegetables are tender-crisp. Stir in turkey, tomatoes, water, and cumin. Bring to a boil; reduce heat. Simmer, uncovered,15 minutes, stirring occasionally. Stir in green beans. Serve with Cheesy Corn Fritters.
- Cheesy Corn Fritters:
- Combine muffin mix, egg, milk, corn, and cheese in a large bowl. Heat oil in a very large skillet over medium heat. For each fritter, pour about 3 tablespoons batter into hot skillet. Cook 4 minutes or until golden brown, turning once.*
- *Note: Keep cooked fritters warm in a 200°F oven while cooking the remaining fritters.
TRADITIONAL CHILI WITH GROUND TURKEY
A traditional style chili that can be made with ground turkey or ground beef. I have made this recipe with ground beef and ground turkey, and they both have a similar flavor. Delicious with sweet corn bread and shredded Cheddar cheese. After the initial cooking on the stove, you can easily transfer this to a slow cooker.
Provided by Jessica Ordonia
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h55m
Yield 6
Number Of Ingredients 19
Steps:
- Heat olive oil in a large skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion, green and red bell peppers, and jalapeno peppers. Cook and stir until the onion is softened and translucent, about 8 minutes. Add the garlic, cumin, chili powder, sugar, salt, black pepper, and thyme. Continue to cook until fragrant, about 8 more minutes, stirring occasionally.
- Stir in the beef broth, pinto beans, red beans, diced tomatoes, tomato sauce, and tomato paste. Bring to a boil, then reduce heat to low. Simmer until thickened, about 45 minutes, stirring occasionally. For a thinner chili, cover the pot when simmering.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 39.7 g, Cholesterol 55.8 mg, Fat 14.7 g, Fiber 10.9 g, Protein 25.8 g, SaturatedFat 2.8 g, Sodium 1559.7 mg, Sugar 13.6 g
DENVER TURKEY CHILI VERDE
Denver's famous green chili gets a makeover in this delicious recipe featuring lean ground turkey. With under 300 calories per serving, this hearty chili is a must-try recipe.
Provided by JennieO
Categories Trusted Brands: Recipes and Tips JENNIE-O®
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Place tomatillos, poblano peppers, and jalapenos cut side down on a baking sheet. Broil 3 inches from heat source for 3 to 5 minutes or until skins are charred.
- Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
- Heat oil over medium-high heat in a large Dutch oven. Add turkey and cook as specified on the package. Always cook to well done, 165 degrees F as measured by a meat thermometer.
- Add onion and garlic and cook 5 minutes or until tender. Add cumin and coriander. Stir in tomatillo mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 9.5 g, Cholesterol 42.6 mg, Fat 8.8 g, Fiber 3.1 g, Protein 15 g, SaturatedFat 2.1 g, Sodium 345.3 mg, Sugar 5.1 g
GROUND TURKEY CHILI FOR PEOPLE WHO HATE GROUND TURKEY
I totally hated ground turkey until I tried this recipe. People don't even know ground turkey is in it; until you tell them;so don't.This chili is mild so any one can eat it.
Provided by Beeks
Categories Poultry
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Over medium heat spray a large dutch oven with non stick cooking spray.
- Saute ground turkey, green pepper, and onion until lightly browned and onion and pepper are soft.
- Add the remaining ingredients plus the water and stir well.
- Cook over medium heat for 30 minutes.
GREEN TURKEY CHILI
I pulled this recipe together when looking for an alternative to the standard chili recipe. It's super easy, and can be simmered on the stove top or slow-cooked in the crockpot all day on low. For some reason, recipezaar is not allowing me to note the amount of corn to use---you should use a 10 oz box of frozen corn (or 11 oz can).
Provided by Marilyn2011
Categories Mexican
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 1. Add ground turkey and chopped onion to frying pan (or for one pot meal - in large cooking pot), and cook and crumble turkey until done. Onions will soften while turkey is cooking. Drain any fat from pan.
- 2. Place turkey onion mixture into large cooking pot, and and all remaining ingredients.
- 3. Stir and bring to simmer. Simmer for one hour or longer.
- At step two you can also put all ingredients except corn in slow cooker and cook on low all day. Corn should be added 1-2 hours prior to when you want to serve the chili.
Nutrition Facts : Calories 422, Fat 12.9, SaturatedFat 3.1, Cholesterol 89.7, Sodium 1350, Carbohydrate 49, Fiber 9.5, Sugar 7.8, Protein 31.4
TURKEY AND GREEN CHILE AL FORNO
Provided by Guy Fieri
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Begin by charring the poblano chile peppers. Using tongs, place the peppers directly over an open flame on the stove top. Char all over, about 2 minutes per side, and then place in a bowl covered tightly with plastic wrap so they sweat. Leave to sit for 5 minutes, and then use a paper towel to remove the charred outer layer. Discard the stem and seeds, and then dice the peppers.
- Set a large Dutch oven over high heat and add the butter and olive oil. Add the turkey, onions and garlic and cook, breaking up into small pieces, until lightly browned, 6 to 7 minutes. Add the flour and season with the cumin, onion powder, paprika and some salt and pepper. The flour will form a roux with the fat in the pan. Cook for 2 minutes while stirring, and then add the chicken stock and bring to a simmer. Add the heavy cream and bring back to a boil. Reduce the heat to medium and fold in diced chile peppers and corn. Simmer until the sauce is thick enough to coat the back of a spoon, stirring occasionally, 15 to 20 minutes.
- Preheat the oven to 350 degrees F. Cook the pasta in a pot of boiling, salted water until al dente, about 12 minutes.
- Fold the pasta into the turkey sauce and season with salt and pepper, stirring until thoroughly combined. Transfer to a 9-by-13-inch baking dish.
- In a large mixing bowl, prepare the topping by combining the panko, Parmigiano-Reggiano, olive oil and garlic. Season with salt and pepper and stir to combine everything well. Sprinkle the breadcrumbs evenly on top of the pasta. Place the whole dish on a sheet tray (to catch any spill over) and place in the oven to bake until the breadcrumbs are golden and the sauce is bubbly around the edges, about 35 minutes.
- For garnishes, stir the lime zest together with creme fraiche. Dice the tomatoes and roughly chop the parsley.
TURKEY CHILI WITH HOMINY
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring 1 1/2 cups water to a simmer in a small saucepan. Stir in the rice and a pinch each of salt and pepper. Reduce the heat to low, cover and cook until the water is absorbed and the rice is tender, about 15 minutes; set aside.
- Meanwhile, heat the olive oil in a large pot over medium-high heat. Add all but 1/4 cup of the chopped onion, the jalapenos and garlic; season with salt and pepper. Cook, stirring, until the onion is tender, about 5 minutes. Add the turkey, chili powder and cumin. Cook, breaking up the meat, until browned, about 5 minutes. Stir in the tomatoes; season with salt. Continue cooking, stirring occasionally, until the tomatoes start breaking down, about 5 minutes. Add the hominy and 1 1/2 cups water. Bring to a simmer and cook until thickened, about 10 minutes.
- Stir the jalapeno brine and half of the cilantro into the chili; season with salt and pepper. Fluff the rice with a fork. Serve the chili over the rice; top with the reserved chopped onion and cilantro and more pickled jalapenos.
Nutrition Facts : Calories 471 calorie, Fat 3 grams, SaturatedFat 15 grams, Cholesterol 65 milligrams, Sodium 501 milligrams, Carbohydrate 56 grams, Fiber 4 grams, Protein 28 grams
TURKEY CHILI
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 5 (1-cup) servings
Number Of Ingredients 15
Steps:
- In a large skillet, saute onions, garlic and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey and cook until browned.
- Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for 1 hour, stirring occasionally.
TURKEY GREEN CHILI
Steps:
- Char poblanos directly over gas flame or in broiler until blackened on all sides. Enclose in plastic bag; let stand 10 minutes. Peel, seed, and chop poblanos.
- Heat oil in large pot over medium heat. Add chorizo; sauté until cooked through, breaking up with back of fork, about 5 minutes. Add onions and garlic. Cover and cook 10 minutes. Mix in chili powder and cumin. Sprinkle turkey with salt and pepper. Add to pot and stir. Add broth and next 5 ingredients. Mix in roasted poblanos. Bring chili to boil, stirring occasionally. Reduce heat to medium-low; simmer uncovered until turkey is tender, about 45 minutes. Season chili with more lime juice, if desired, and salt and pepper. (Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.)
- *Fresh dark green chiles, often called pasillas. Available at Latin American markets and some supermarkets.
- **Green tomato-like vegetables with paper-thin husks. Available at Latin American markets and some supermarkets.
CROCK POT GREEN TURKEY CHILI
Make and share this Crock Pot Green Turkey Chili recipe from Food.com.
Provided by 4-H Mom
Categories Easy
Time 8h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put turkey thighs on top of onion in a 3 1/2 quart or larger crock pot. Add beans and corn. Mix salsa, chiles, garlic, cumin and salt in a medium bowl, pour over top.
- Cover and cook on low 8 to 10 hours until meat is tender. Remove turkey to a cutting board. Cut into bite size pieces, discard bones.
- Return meet to cooker, stir in cilantro.
Nutrition Facts : Calories 601.3, Fat 21.1, SaturatedFat 5.4, Cholesterol 154.4, Sodium 1322.3, Carbohydrate 47.7, Fiber 8.9, Sugar 9.7, Protein 56.8
TURKEY AND GREEN CHILE BURRITOS
Cubed turkey breast, spicy poblano peppers, Monterey jack cheese, and red potatoes are the filling for this delicious dinner wrap.
Provided by Martha Stewart
Categories Turkey Recipes
Number Of Ingredients 10
Steps:
- Roast poblanos on a fork directly over a gas flame, turning until all sides are charred, about 3 minutes. Set aside to cool in a plastic bag.
- Heat oven to 350 degrees. Cook onions and garlic in olive oil in a deep skillet over medium-low heat until translucent, 5 to 7 minutes. Add turkey, raise heat to medium, and cook until meat is golden brown, 4 to 6 minutes. Season; add potatoes and stock. Reduce heat to medium low, cover, and simmer until potatoes and turkey are cooked, 10 to 12 minutes. Uncover; raise heat to medium; cook to reduce liquid, 8 to 10 minutes. Peel and seed poblanos, cut in strips, and add to mixture.
- Place a quarter of the mixture on a tortilla, midway between the center and the edge near you. Scatter a quarter of the cheese over mixture. Fold right and left sides of tortilla over filling and roll up tortilla away from you. Repeat with other tortillas, place in a baking dish, cover with foil, and bake to heat through, about 15 minutes.
GREEN CHILE ENCHILADAS WITH LEFTOVER TURKEY
This is such an easy enchilada dish to make and a great use for leftover turkey. It's also very easy to adapt to different tastes just by changing an ingredient or two.
Provided by cherylcobbs
Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix shredded turkey with 1/2 cup sour cream, 1/2 cup salsa, 1/2 package Cheddar cheese, and 1/2 package of Monterey Jack cheese in a bowl until well combined. Fill tortillas evenly with turkey mixture, roll up into enchiladas, and place in a 9x13-inch pan.
- Mix remaining sour cream and salsa together and pour over enchiladas. Top with remaining Cheddar and Monterey Jack.
- Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 40 minutes.
Nutrition Facts : Calories 886.6 calories, Carbohydrate 45.5 g, Cholesterol 164.2 mg, Fat 58.7 g, Fiber 3.9 g, Protein 42.1 g, SaturatedFat 35 g, Sodium 1541.9 mg, Sugar 5.8 g
FIESTA TURKEY SOUP WITH GREEN CHILE BISCUITS
Here's another way to make the most of your leftover holiday turkey. Recipe is from Southern Living.
Provided by Pinay0618
Categories Clear Soup
Time 55m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Sauté onion in hot oil in a large Dutch oven over medium heat 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in turkey and next 8 ingredients. Bring to a boil, stirring occasionally; reduce heat, and simmer 15 minutes. Serve with desired toppings and Green Chile Biscuits.
- To make Green Chili Biscuits:.
- Stir together baking mix and remaining ingredients until a soft dough forms. Turn dough onto a lightly floured surface; knead 3 or 4 times.
- Pat or roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch round cutter, and place on an ungreased baking sheet.
- Bake at 450° 10 to 12 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 447.5, Fat 15.6, SaturatedFat 6.1, Cholesterol 60.1, Sodium 1585, Carbohydrate 49.1, Fiber 4.1, Sugar 5.7, Protein 28.6
GREEN CHILI
Make and share this Green Chili recipe from Food.com.
Provided by canarygirl
Categories One Dish Meal
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a fairly large soup pot, heat olive oil.
- Sautee garlic until golden, then add onion.
- Sautee until it begins to become translucent, then add pork.
- Salt and pepper to taste.
- Cook over fairly high heat, until pork browns, then add cumin, lower heat to medium, and cook meat through.
- Add all remaining ingredients.
- Bring to a boil, and let boil 10 minutes or so, then cover, and reduce heat to low.
- Cook at least 1 hour on low, and up to 3, depending on how thick you like your chili, stirring occasionally.
- Serve with grated colby-jack cheese and a big dollop of sour cream, chopped green onions or cilantro, and tortilla chips!
- Note:Any other kind of meat could easily be substituted--chicken, turkey, beef, whatever appeals to you!
Nutrition Facts : Calories 481.1, Fat 21.7, SaturatedFat 6.7, Cholesterol 76, Sodium 135.4, Carbohydrate 40.8, Fiber 9.1, Sugar 7.9, Protein 33.1
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