Aunt Maudes Southwestern Turkey Chili Recipes

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SOUTHWESTERN TURKEY CHILI



Southwestern Turkey Chili image

Provided by Food Network

Categories     main-dish

Time 32m

Yield 4-5 servings

Number Of Ingredients 12

12 ounces ground turkey
1/2 cup diced onion
Cooking spray
1 can (14.5 oz.) Del Monte® Diced Tomatoes-No Salt Added
1 can (15.25 oz.) Del Monte® Whole Kernel Corn-No Salt Added, drained
1 can (15 oz.) low-sodium kidney beans, drained
1 can (8 oz.) Del Monte® Tomato Sauce-No Salt Added
1 Tbsp. chili powder
(Optional) limes
(Optional) light sour cream
(Optional) cilantro
(Optional) salt and pepper to taste

Steps:

  • 1. Heat a large skillet coated with cooking spray over medium-high heat. Cook turkey and onion for 5 minutes or until onion is soft, stirring frequently.
  • 2. Stir in tomatoes and its juices, corn, beans, tomato sauce and chili powder. Bring to a boil, reduce heat, cover and simmer 12-15 minutes or until slightly thickened.
  • 3. Serve with lime wedges and top with sour cream and cilantro, if desired. Salt and pepper to taste.

SOUTHWESTERN TURKEY CHILI AND CORNBREAD



Southwestern Turkey Chili and Cornbread image

Provided by Sandra Lee

Time 25m

Yield 4 servings

Number Of Ingredients 13

Nonstick vegetable cooking spray
1 (11-ounce) can Mexicorn
1 egg
1 (8 1/2-ounce) package corn muffin mix
10 ounces lean ground turkey, crumbled
1 tablespoon all-purpose flour
1 tablespoon olive oil
1 (28-ounce) can whole tomatoes
2 (14 1/2-ounce) can spicy black beans
1/4 cup tomato paste
Sour cream, for garnish
Chopped fresh cilantro leaves, for garnish
Chopped red onion, for garnish

Steps:

  • Spray an 8 by 8 by 2-inch baking pan with nonstick spray. Drain all but 2 tablespoons liquid from Mexicorn. Place reserved 2 tablespoons liquid in a medium bowl. Add egg to liquid and whisk to blend. Stir in Mexicorn. Add corn muffin mix and stir until just combined. Transfer mixture to prepared pan. Bake until a toothpick inserted into center comes out clean, about 20 minutes.
  • Chili:
  • Meanwhile, in a large resealable bag, toss turkey with flour until flour is absorbed into meat. Heat oil in a wide 2-quart pot over medium heat. Add turkey and cook until browned, about 5 minutes. Crush the canned tomatoes by hand and add tomatoes and liquid. Add beans and tomato paste. Simmer over medium-low heat until chili is slightly thick, about 8 minutes. Spoon chili into bowls. Top with sour cream, cilantro, and onion. Serve hot with corn bread.
  • Preheat oven to 400 degrees F. .

DAVID'S SOUTHWESTERN TURKEY CHILI



David's Southwestern Turkey Chili image

Make and share this David's Southwestern Turkey Chili recipe from Food.com.

Provided by nenehale12

Categories     Poultry

Time 5m

Yield 12 serving(s)

Number Of Ingredients 26

4 cups dried black beans, rinsed
20 cups water
2 teaspoons black pepper
1 cup butter
4 medium anaheim chilies
1 2/3 cups celery, chopped
1 2/3 cups red onions, chopped
1 2/3 cups red bell peppers, chopped
2 large leeks, white part only, chopped
4 garlic cloves, chopped
4 tablespoons dried oregano, crumbled
1/2 cup all-purpose flour
5 tablespoons chili powder
5 tablespoons ground cumin
4 tablespoons ground coriander
2 teaspoons salt
1 teaspoon red pepper flakes
1 tablespoon cayenne pepper
2 tablespoons brown sugar
9 cups chicken stock
5 cups frozen corn, thawed
8 cups cooked turkey or 8 cups chicken, diced
grated cheddar cheese
chopped red onion
sour cream
chopped fresh cilantro

Steps:

  • Place black beans in large pot with enough cold water to cover by 3 inches and let soak overnight.
  • Drain beans. Return beans to pot. Add 20 cups of water and pepper and bring to a boil. Reduce heat and simmer until beans are tender, stirring occasionally, about 1 1/2 hours. As an alternatime, cover beans by 3 inches with water, add black pepper and bring to a boil for 20 minutes, cover and let sit for two hours. Check to insure tenderness. Drain beans.
  • Melt butter in same pot over medium heat. Add anaheim chilies, chopped onion (save some for garnish), celery, bell pepper, leek, garlic and oregano. Cook until vegetables soften, stirring occasionally, about 10 minutes. Reduce heat to low. Add flour, chili powder, cumin, coriander, cayenne pepper, red pepper flakes, salt and sugar and cook 5 minutes, stirring frequently. Add 8 cups of stock and bring to a simmer, stirring frequently. Puree 3 cups of corn with remaining 1 cup of stock in food processor. Add puree to chili. Mix in black beans, turkey and remaining 2 cups of corn. Simmer chili 20 minutes, stirring occasionally. Can be prepeared 1 day ahead. Cover and refrigerate. Reheat before serving.
  • Ladle chili into bowls. Serve with cheese, chopped onion, sour cream and cilantro.

Nutrition Facts : Calories 731, Fat 25.4, SaturatedFat 12.4, Cholesterol 117, Sodium 886.8, Carbohydrate 79.9, Fiber 15.8, Sugar 10.3, Protein 51

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