Ground Turkey And White Bean Chili Recipes

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.

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.

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.

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.

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.

GROUND TURKEY AND WHITE BEAN CHILI

Steps:

• Heat canola oil in a dutch oven or deep skillet over medium high heat.
• Add ground turkey and season with salt and pepper.
• Cook until browned, stirring to break up turkey.
• Add chopped onion and minced jalapeno and cook until soft, about 3 minutes.
• Stir in ground cumin and tomato sauce and cook for 2 more minutes.
• Add the cannellini beans, the broth and the water.
• Bring to a boil.
• Reduce heat and simmer until thicker, about 20 minutes.
• Ladle into bowls and place a dollop of light sour cream and a sprinkling of chopped cilantro on top of each serving.

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 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.

SLOW-COOKER TURKEY WHITE BEAN CHILI

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add turkey; cook 6 to 8 minutes, stirring occasionally, until no longer pink. Place turkey in slow cooker. In same skillet, heat oil over medium heat. Cook onion, chile and garlic in oil 5 minutes, stirring frequently, until onion is tender. Add to slow cooker.
• In blender, place 1 can of the beans and 1 cup of the broth. Cover; blend on medium speed 20 seconds or until smooth. Pour mixture into slow cooker. Stir in remaining 2 cans of beans, remaining 2 cups broth, the corn, chili powder, cumin, oregano, pepper and salt.
• Cover; cook on Low heat setting 8 hours. Top each serving with 1 tablespoon sour cream. Sprinkle with cilantro. Serve with lime wedges.

WHITE BEAN & GROUND TURKEY CHILI

Steps:

• Brown ground turkey in 1 T. olive oil & set aside.
• Saute onions, garlic & oregano in remaining 1 T. olive oil. Add tomatoes & chicken broth and bring to a boil. Reduce by 1/3.
• Add cannellini beans & ground turkey and transfer to crock pot. Cook on high 3 - 4 hours or on low all day, 6 - 8 hours. Or for stove top, bring to a boil, reduce heat to simmer and cook 60 minutes.
• 30 minutes before serving, add chopped chilies and bell pepper.
• Freezes well.

QUICK WHITE BEAN TURKEY CHILI

Steps:

• Cut turkey tenderloin lengthwise into quarters. In a skillet, cook the turkey, onion and garlic in butter until turkey is no longer pink and vegetables are crisp-tender. Remove turkey and let stand until cool enough to handle. Cut into cubes. Transfer vegetables to a saucepan. Add the turkey, broth, beans, tomatoes, salsa, parsley and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-16 minutes or until slightly thickened. Top each serving with cheese or sour cream if desired.

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.