Indian Spiced Turkey Chili Recipes

INDIAN-SPICED TURKEY CHILI

Steps:

• Pre-measure all spices (curry powder through chipotle chile pepper), so they're ready to be added together. Set aside about 1 teaspoon of spice mixture, reserving it to be added at the end of cooking. Preheat a large pot (I adore my Lodge Dutch Oven) over medium heat. Add spices (except 1 reserved teaspoon) all at once and toast for 30 seconds, stirring constantly.
• Immediately add olive oil and stir briefly. Then quickly add sausage, onion, jalapeño, garlic, and 1/2 teaspoon salt. Continue cooking until sausage is no longer pink, stirring to crumble sausage and loosen browned bits from the bottom of the pan, about 8-10 minutes.
• Add zucchini, green pepper, red pepper, chili beans, broth, diced tomatoes, and tomato sauce, and stir to combine. Cover chili and simmer for 45 minutes, stirring occasionally and adjusting heat as needed to maintain a low simmer.
• During about the last 5 minutes of cooking time, add reserved 1 teaspoon of spices and remaining 1/2 teaspoon salt, stirring well to thoroughly combine.
• Serve with optional toppings and garnishes, if desired.

INDIAN SUMMER TURKEY CHILI

Steps:

• Heat a pot over medium to medium high heat.
• Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat.
• Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce.
• Break up the meat with the back of a wooden spoon into small crumbles.
• Chop the onion, reserving 1/4 of it for topping the chili.
• Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more.
• Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol.
• Add tomato sauce and barbecue sauce and bring to a bubble.
• It using corn kernels add them now.
• Let chili simmer 10 minutes.
• Adjust seasonings and heat level to your taste.
• Remove from heat and serve.
• TIDBIT: To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.
• Dippers: Choose from any or all of the following for dipping and scooping into your chili: Pretzel Rods Yellow, Red or Blue Corn Tortilla Chips, any flavor Black Bean Tortilla Chips Polenta Chips, Plain or Guacamole flavor Pita Chips, Plain or Spicy flavors Yukon Gold, Red Bliss or Blue Potato Chips, any flavor All of the above can be found on either snack aisle or natural foods snack section in your market.
• Toppers: Choose from any or all of the following for topping your chili: Shredded Cheeses: smoked white sharp cheddar, such as Cabot brand, pepper jack, chipotle Cheddar, 5 peppercorn Cheddar, Monterey jack Sliced canned jalapenos, drained Salsas Sour cream Chopped raw onion Chopped green olives and pimentos Chopped cilantro leaves Diced tomatoes Defrosted frozen corn or leftover corn on the cob, scraped from cob.

INDIAN SUMMER TURKEY CHILI

Steps:

• Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.
• Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.
• Tidbit:
• To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.
• Choose from any or all of the following for dipping and scooping into your chili:
• All of the above can be found on either snack aisle or natural foods snack section in your market.
• Choose from any or all of the following for topping your chili:
• Defrosted frozen corn or leftover corn on the cob, scraped from cob