Easy Turkey Chili Recipes

30-MINUTE TURKEY CHILI

Steps:

• Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
• Ladle the chili into bowls and serve with the garnishes of your choice.

THE BEST TURKEY CHILI

Steps:

• Cook and stir the ground turkey in a large pot over medium heat until crumbly and no longer pink, about 5 minutes. Stir in the crushed tomatoes, tomato sauce, kidney beans, pinto beans, black beans, onion, garlic, and red wine. Season with chili powder, cumin, parsley, oregano, black pepper, red pepper flakes, and bay leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 2 hours. Stir the chili occasionally as it simmers. Remove and discard bay leaves before serving.

QUICK TURKEY CHILI

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.

TURKEY CHILI

Steps:

• Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
• Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
• Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
• Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.

FAMILY-PLEASING TURKEY CHILI

Steps:

• In a large nonstick skillet, cook the turkey, green pepper and onion over medium heat until meat is no longer pink, breaking it into crumbles. Add garlic; cook 1 minute longer. Drain. , Transfer to a 4-qt. slow cooker. Stir in the tomatoes, kidney beans, black beans, broth, corn, tomato paste, chili powder, pepper, cumin and garlic powder. , Cover and cook on low until heated through, 4-5 hours. If desired, serve with toppings., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

EASY TURKEY CHILI

Steps:

• Heat olive oil. When hot add onion and cook, covered for 5 minutes or until tender. Add garlic, chili, cumin and cinnamon and saute for a few seconds. Add cider vinegar and cook a minute. Add tomatoes, and simmer uncovered for 5 minutes.
• Add beans and turkey and cook for 5 minutes or just until turkey is cooked through. Don't overcook or turkey will dry out.
• Serve with corn tortillas (or rice). To reheat corn tortillas - dip them briefly in water, then reheat on an ungreased griddle; pile them in foil and keep warm in oven or in a cloth.

EASY TURKEY CHILI

Steps:

• Heat vegetable oil in a large pot 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; cook and stir until the onion is tender, about 5 minutes.
• Add the chicken broth, tomatoes, black beans, kidney beans, refried beans, garlic, chili powder, paprika, oregano, cumin, salt, and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes. Sprinkle each bowl with a teaspoon of Cheddar cheese, if desired.

SIMPLE TURKEY CHILI

Steps:

• Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
• Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

EASY TURKEY BEAN CHILI

Steps:

• Heat a large nonstick pot over medium-high heat. Cook and stir ground turkey and onion in the hot skillet until browned and crumbly, 8 to 10 minutes. Drain and discard grease. Add bell pepper and garlic; cook for 1 to 2 minutes.
• Stir in kidney beans, black beans, corn, both cans of tomato sauce, diced tomatoes with juice, water, chili powder, salt, and hot pepper sauce; bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for 20 to 30 minutes.

HEARTY TURKEY CHILI

Steps:

• Heat oil in a medium pot over medium heat. Saute onion and bell pepper until tender, 6 to 8 minutes. Add chipotle and adobo sauce and cook for 1 minute. Add turkey, breaking it up with the back of a spoon, and cook until no longer pink, about 3 minutes. Add tomatoes with juices and beans.
• Bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 30 minutes (add water to adjust consistency). Season with salt and serve alongside garnish.

TURKEY CHILI

Steps:

• In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent and starting to brown at the edges, 5 to 7 minutes.
• Use a fork to fish the tomatoes out of the can and add them to the pot, leaving behind the juice for now. Season with salt and cook the tomatoes, breaking them up with the wooden spoon and stirring occasionally, until jammy and their liquid has reduced significantly, 5 to 7 minutes.
• Stir in the chili powder and cook until fragrant, just a few seconds. Add the ground turkey, season with salt and stir to combine, breaking up the meat with the spoon. (Don't worry about browning or cooking it through here, as it will do so when it simmers.) Stir in the reserved liquid from the tomato can.
• Use the fork to fish out as many chipotle peppers from the can as you would like, starting with two or three, and add to the pot, breaking them up with the wooden spoon, along with all of the adobo sauce. The more peppers you use, the spicier your final chili will be; if you like spice, just add the entire can. (Store any peppers you don't use in an airtight container in the refrigerator for up to a week and in the freezer for up to 2 months.) Fill the empty chipotle can with cold tap water, swish it around and add to the pot. Stir to combine.
• Bring the chili to a simmer over medium-high heat - you should see occasional small bubbles breaking the surface of the mixture - then cover the pot and reduce the heat to continue simmering over medium-low, stirring occasionally, until the liquid has reduced and the tomatoes have broken down, about 20 minutes. The chili should look thick and shiny, but not too thick that you couldn't ladle it into a bowl. (If it's too watery, then simmer with the lid off for another 5 minutes, stirring occasionally.) Taste and add more salt if desired. Serve with cheese, sour cream and cilantro, if using.

25-MINUTE TURKEY CHILI

Steps:

• Combine the first 11 ingredients in a 6-qt. electric pressure cooker. Crumble turkey over top; stir to combine. Lock lid; close pressure-release valve. Adjust pressure to high and set time for 5 minutes. , Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Stir chili. If desired, serve with sour cream and additional jalapenos.

ANYTIME TURKEY CHILI

Steps:

• In a large saucepan, saute the onion, green pepper, oregano and cumin in oil until vegetables are tender. Add garlic; cook 1 minute longer. , Stir in the beans, pumpkin, tomatoes, broth, water, brown sugar, chili powder and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add turkey; heat through. If desired, top with cheddar cheese.