One Pot Turkey Chilli Recipes

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ONE POT TURKEY CHILLI



One Pot Turkey Chilli image

My husband found this recipe in Men's Health magazine, and it's one of his favourite staple dishes, plus he knows that it's not so bad for him either.

Provided by Noo8820

Categories     One Dish Meal

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 large onion, chopped
1 large pepper, chopped
1 garlic clove, minced
1 1/2 lbs lean turkey mincemeat
1 (28 ounce) diced tomatoes
1 (15 ounce) tin no-salt-added tomato sauce
1 (15 ounce) tin kidney beans, rinsed and drained
1 (15 ounce) tin pinto beans, rinsed and drained
1 -2 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon chili flakes

Steps:

  • Saute the onion, pepper and garlic in a little olive oil over medium heat. Add the turkey and break up with a wooden spoon,cook until turkey turns white.
  • Stir in the tomatoes, tomato sauce and the remainder of the ingredients. Bring to a boil then cover and cook on a low heat for 1-1 1/2 hours.
  • Serve with rice and top with sour cream and cheese if desired.

ONE-POT TURKEY CHILI AND BISCUITS



One-Pot Turkey Chili and Biscuits image

In this streamlined recipe, turkey chili and buttery cornmeal biscuits are nestled together in the same skillet, and baked into a blissfully cozy one-pot meal. You can make the cornmeal batter and the chili several hours ahead - or even the night before - then bake them together right before serving, so the biscuits are at their most tender. A dollop of sour cream at the end isn't strictly necessary, but the cool milkiness is lovely with the spicy, meaty chili. Yogurt makes a fine substitute. And if you're looking to make this vegetarian, substitute faux meat or another can of beans for the turkey.

Provided by Melissa Clark

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 25

1 cup/120 grams all-purpose flour
2/3 cup/92 grams fine cornmeal
2 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon fine sea or table salt
1/4 teaspoon baking soda
8 tablespoons/113 grams cold, unsalted butter, cut into 1/2-inch cubes
3/4 cup/177 milliliters buttermilk or plain whole-milk yogurt
1 scallion, thinly sliced, plus more for serving
Milk or more buttermilk or yogurt, for finishing
2 tablespoons grated Parmesan, for finishing
2 tablespoons extra-virgin olive oil
1 pound ground turkey
1 large yellow onion, diced
1 jalapeño, seeded (if desired) and diced
3 garlic cloves, finely grated, passed through a press or minced
1 tablespoon chili powder
1 1/2 teaspoons fine sea or table salt, plus more to taste
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 (14 1/2-ounce) can whole plum tomatoes (1 3/4 cups)
2 (15-ounce) cans pinto or black beans, drained and rinsed
1/2 cup chopped fresh cilantro leaves and tender stems
Sour cream (or Greek yogurt) and pickled jalapeños, for serving (optional)

Steps:

  • Prepare the biscuits: In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, salt and baking soda.
  • Using a pastry cutter or your hands, cut or rub in the butter until mixture resembles rolled oats. Fold in the buttermilk and scallion. Gently stir mixture until it comes together in a moist, sticky mass. Cover bowl and refrigerate until ready to use.
  • Heat oven to 425 degrees.
  • Start the chili: In a large ovenproof skillet, heat oil over high heat until it thins. Stir in turkey and cook, breaking up meat with a wooden spoon, until it's no longer pink with some browned bits, about 7 minutes.
  • Reduce heat to medium-high, and add onion and jalapeño, and cook until translucent and tender, about 5 minutes. Stir in garlic, chili powder, 1 teaspoon salt, oregano, cumin and pepper, and cook until fragrant, about 1 minute longer.
  • Using kitchen shears or your hands, break up tomatoes and add them, along with the juices, to the pan. Add beans and remaining 1/2 teaspoon salt, and scrape up any brown bits on the bottom of the pan. Reduce heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. If the mixture seems very dry, add a few tablespoons water. It should be juicy-looking but not wet. Remove from heat and stir in cilantro. Taste and add more salt, if needed.
  • Divide biscuit dough into 6 equal balls. Use your palm to flatten each ball into a 3/4-inch-thick disk. Arrange on top of turkey chili. Brush biscuits lightly with milk, and sprinkle grated Parmesan on top. Transfer skillet to oven and cook until biscuits are golden at the edges, 25 to 30 minutes. Let cool for 10 minutes before serving. Serve with sour cream and pickled jalapeños, if you like, and more scallions.

TURKEY CHILI



Turkey Chili image

Rather than browning the meat first, which doesn't do much for lean ground turkey and can actually make it tough, this recipe prioritizes cooking down the vegetables first. Onions and canned tomatoes fried in olive oil provide an umami-rich flavor base for turkey's blank canvas, and the adobo sauce from canned chipotle peppers does a lot of this dish's heavy lifting. Optional toppings like shredded cheese and sour cream help cool down the spice. One of the best ways to enjoy this simple but powerful chili is over French fries with melted cheese, or tossed with some cooked spaghetti. It's so great on its own, as well.

Provided by Eric Kim

Categories     dinner, easy, soups and stews, main course

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 8

3 tablespoons olive oil
1 large white onion, diced
1 (28-ounce) can whole peeled tomatoes
Salt
2 tablespoons chili powder
1 pound ground turkey
1 (7-ounce) can chipotle peppers in adobo sauce
Shredded extra-sharp Cheddar, sour cream and whole cilantro leaves, for serving (optional)

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.

SPICY ONE-POT-MEAL TURKEY CHILI



Spicy One-Pot-Meal Turkey Chili image

This is one of my original recipes. I love it because it uses few dishes and I find the chopping of the vegetables relieves stress after a long day of work. This is a great one dish meal. It's nutritionally balanced and so healthy for you. I really hope you enjoy it.

Provided by Courtney Stinson

Categories     One Dish Meal

Time 1h15m

Yield 1 pot, 6-8 serving(s)

Number Of Ingredients 17

1 lb ground turkey
1 medium sweet potato, washed and diced
2 small cooking onions, diced
3 garlic cloves, minced
1 (6 ounce) can tomato paste
3 (12 -15 ounce) cans diced tomatoes with green chilies
1 (12 -15 ounce) can dark red kidney beans
2 cups frozen corn
1 (4 ounce) can green chilies (may omit for a more mild chili)
1 teaspoon oregano
3 tablespoons chili powder
1/4 teaspoon ground red pepper
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika (any paprika will do)
1 tablespoon cumin
1 tablespoon canola oil
1/4 teaspoon salt

Steps:

  • Heat stock pot.
  • Add canola oil and saute the onion and sweet potato until onions are soft.
  • Add garlic and saute for another minute or two being careful not to burn it.
  • Add turkey, chili powder, ground red pepper, ground black pepper, smoked paprika, cumin and salt. Cook until turkey is cooked through stirring occasionally.
  • Dump in entire contents of canned goods. I like to rinse the cans with a little water and add that water to the pot.
  • Add oregano.
  • Simmer over medium heat.
  • Add corn and continue to simmer soup until sweet potato is fully cooked.
  • Serve and enjoy!
  • * Excellent served with any of the following: low-fat shredded cheddar cheese, low-fat sour cream, tortilla chips (baked for less calories), and my favorite fresh cilantro.

Nutrition Facts : Calories 357.7, Fat 10.5, SaturatedFat 2.2, Cholesterol 59.8, Sodium 1132.6, Carbohydrate 47.7, Fiber 9.6, Sugar 6.9, Protein 23.9

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