Hearty Turkey Chili From Weight Watchers Recipes

TURKEY CHILI BY CHEF ERIC GREENSPAN

Steps:

• In a large pot, heat oil over medium heat. Add red peppers, onions, and jalapeno; cook, stirring frequently, until onions are translucent and somewhat caramelized, about 10-15 minutes.
• Add turkey, chili powder, salt, and cumin; cook, stirring and breaking apart turkey as it cooks, until meat is just browned, 2-3 minutes.
• Stir in remaining ingredients, except cilantro, and bring to a boil over high heat, gently stirring to combine all ingredients and make sure nothing sticks to the bottom. Reduce heat to medium-low; simmer, stirring occasionally, until chili is sufficiently thickened, about 45 minutes. Serve garnished with cilantro.
• Serving size: about 1 1/3 cup

GROUND TURKEY CHILI

Steps:

• Heat the olive oil over medium high heat in a heavy pan. Add the onions, carrots, and celery. Cook for 5-7 minutes, stirring as needed, until onions are tender.
• Add the ground turkey, breaking it up with a wooden spoon. Cook for 5-7 minutes until cooked through.
• Add the minced garlic, tomato paste, and all the spices.
• Cook for 2-3 minutes until very fragrant.
• Add the tomatoes, kidney beans, and pinto beans. Stir together.
• Add the tomato sauce and beef broth. Stir together and bring to a simmer. Cook for at least 30 minutes, ideally about 45 minutes.
• Slow Cooker Option: Heat the olive oil over medium high heat. Add the onions, carrots, and celery. Cook for 5-7 minutes until onions are tender. Add the turkey and brown for 5-7 minutes until cooked through. Add the garlic, tomato paste, and spices. Cook for 2-3 minutes until fragrant. Add to the slow cooker along with the tomatoes, beans, tomato sauce, and beef broth. Cook on low for 6-8 hours.

HEARTY TURKEY CHILI FROM WEIGHT WATCHERS

Steps:

• 1. Brown the turkey, onion, and garlic in a large soup pot.
• 2. Add the remaining ingredients. Bring to a simmer.
• 3. Continue simmering until vegetables are tender (about 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 AND WHITE BEAN CHILI

Steps:

• Heat oil in Dutch oven over medium-high heat. Add turkey and salt and cook, breaking turkey apart with wooden spoon, until no longer pink, 2-3 minutes.
• Add onion and bell pepper. Cook, covered, stirring occasionally, until vegetables are tender, 3-4 minutes. Add garlic, cumin, oregano, cinnamon, and cayenne and cook, stirring constantly, until fragrant, 30 seconds. Stir in beans, salsa, and broth and bring to boil. Reduce heat to low and simmer, covered, 10 minutes.
• Ladle chili into 4 bowls, top with yogurt, and sprinkle with cilantro. Serve with lime wedges.
• Serving size: 1½ cups chili and 1 Tbsp yogurt