Ryders Turkey Chili Recipes

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THE BEST TURKEY CHILI



The Best Turkey Chili image

This is just the best tasting chili. My family prefers it over beef chili. I like to put out toppings such as chopped onion, cilantro, chopped bell pepper, cheese, and sour cream and let everyone serve themselves.

Provided by Valerie Brunmeier

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 2h30m

Yield 14

Number Of Ingredients 16

2 pounds ground turkey
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can pinto beans, rinsed and drained
1 (15.5 ounce) can black beans, rinsed and drained
½ cup chopped onion
1 clove garlic, minced
¼ cup red wine
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried parsley
1 teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
2 bay leaves

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.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 22.2 g, Cholesterol 47.9 mg, Fat 5.8 g, Fiber 7.7 g, Protein 19.6 g, SaturatedFat 1.4 g, Sodium 561.9 mg, Sugar 1.6 g

TURKEY CHILI



Turkey Chili image

Provided by Amanda Freitag

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 18

1 tablespoon canola oil
1 yellow onion, diced
Kosher salt
4 garlic cloves, thinly sliced
1 red bell pepper, diced
1/4 cup chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 tablespoons tomato paste
1 pound ground turkey
One 28-ounce can plum tomatoes
3 cups low-sodium chicken stock, plus more as needed
1 tablespoon unsweetened cocoa powder
1 1/2 cups cooked white beans, or One 12-ounce can, drained and rinsed
1 1/2 cups cooked kidney beans, or One 12-ounce can, drained and rinsed
Sour cream or plain Greek yogurt, for serving (optional)
Sliced scallions, for serving (optional)
Grated Cheddar cheese, for serving (optional)

Steps:

  • Heat the canola oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of kosher salt and saute, stirring with a wooden spoon, for about 2 minutes, or until translucent. Add the garlic and bell pepper and saute for 1 minute. Add the chili powder, cumin, and cayenne and cook for at least 1 minute so that they bloom.
  • Add the tomato paste and cook for 1 or 2 minutes to deepen its flavor.
  • Add the turkey and switch tools from a wooden spoon to a whisk. Cook the turkey, breaking up any large chunks with the whisk as you cook, for 5 minutes, or until browned.
  • Add the tomatoes, 3 cups of the stock, and the cocoa powder and bring to a simmer, whisking to make sure the cocoa powder is thoroughly dissolved and combined. Add the beans and bring the chili to a simmer.
  • Cover the pot with a lid or foil and cook the chili for 1 hour. Taste the chili after 1 hour and adjust the seasoning. If the chili is too thick for your liking, add a bit more chicken stock.
  • Serve in deep bowls topped with sour cream, sliced scallions, and grated Cheddar, if desired.

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