Salsa Turkey Chili Recipes

CHILE RELLENO WITH GROUND TURKEY AND SALSA ROJA

Steps:

• To make the salsa roja, add the tomatoes, sliced onions, smashed garlic, cilantro stems, pasilla chile and 2 cups of the chicken stock to a saucepan. Turn the heat to medium-high and bring to a boil. Reduce the heat and simmer until softened, about 20 minutes.
• Transfer to a blender and reserve the pan. Blend the sauce until smooth. Add 2 tablespoons of the olive oil to the saucepan and transfer the sauce back into the pan. Bring the sauce to a boil, then reduce to a simmer on medium heat and cook until reduced and thickened, 15 to 20 minutes.
• Meanwhile, add the water, the remaining 1 tablespoon olive oil and salt to taste to a small saucepan. Bring to a boil and add the rice. Bring back to a boil, then cover and reduce to a simmer and cook until tender, about 15 minutes. Fluff with a fork, then set aside.
• Put the poblano peppers onto an open flame on the stovetop and char until black on all sides, turning occasionally, 5 to 6 minutes. Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. Using a clean kitchen towel, gently remove the skin from the pepper, being careful not to break the flesh. Cut a slit lengthwise down the center of one side of the pepper and remove the seeds and ribs.
• Heat a large saute pan with a little canola oil. Add the ground turkey and cook, breaking it up with a spoon, until it starts to brown, 2 to 3 minutes. Add the diced onions and cumin and cook for another 2 to 3 minutes. Add the minced garlic and tomato paste and cook for 1 minute. Add the remaining 1/2 cup chicken stock and reduce by half. Season with salt and pepper. Transfer to a large bowl and add the beans and cooked rice. Toss to combine, then spread onto a sheet tray to lightly cool for 10 minutes.
• Fill each pepper with 2 slices of Oaxaca cheese and some of the filling. Be careful not to overfill the peppers. Secure with toothpicks and season the exterior of the peppers with salt.
• Place the egg whites into one large bowl and the yolks into another. Whip the egg whites with a hand mixer until fluffy and they form stiff peaks. Add 1/4 teaspoon salt and whip for another 30 seconds. Beat the egg yolks until the volume doubles, 1 to 2 minutes. Sprinkle the cornstarch and 2 tablespoons of the flour into the whipped egg whites, and then pour in the beaten egg yolks. Gently whisk by hand to combine. The consistency should be light - if you use a hand mixer you risk deflating the mixture.
• Heat a large cast-iron pan over medium-high heat. Add the canola oil and heat until it shimmers. Test the oil by dropping a small amount of the batter into the pan.
• Spread the remaining 1 cup flour onto a sheet tray. Dredge the stuffed peppers in the flour, shaking off any excess, then dip into the egg batter. Lay the peppers into the oil and fry until golden brown, turning on all sides, 4 to 5 minutes. Remove from the pan and carefully take out the toothpicks.
• To serve, spoon some of the salsa roja onto the bottom of each plate. Place the fried chile over the top. Garnish with jalapeño, queso fresco and cilantro leaves.

THREE BEAN TURKEY CHILI

Steps:

• Heat the olive oil in a Dutch oven or large wide pot over medium-high heat. Add the turkey, 1 teaspoon salt and a few grinds of pepper and cook, breaking up any clumps with a wooden spoon, until brown, about 8 minutes. Remove the turkey and set aside. Add the garlic, celery, onion and 1/4 teaspoon salt to the pot and cook, stirring occasionally, until the vegetables have softened, about 8 minutes. Add the chile powder and tomato paste and cook, stirring, 1 minute.
• Return the turkey to the pot and add the diced tomatoes, beans, green chiles and chicken broth. Increase the heat to medium-high and bring to a simmer, then reduce the heat and simmer until the vegetables are tender and the flavors have melded, about 30 minutes.
• Serve the chili topped with the cheese, sour cream and scallions.

SARAH'S INCREDIBLE TURKEY CHILI

Steps:

• Brown turkey over medium heat in a heavy pot, stirring frequently and breaking up turkey. Cook until brown, about 8 minutes.
• Raise heat to medium-high and add onions. Cook until onions are browned and caramelized, about 4 minutes. Add the fire roasted tomatoes. Stir to combine. Add the Knorr® Fiesta Sides™ - Spanish Rice, water, chili powder, cumin, and coriander. Stir to combine.
• Bring chili to a boil. Reduce heat to low; cover and simmer until flavors have blended, about 8 minutes.

SALSA CHILI

Steps:

• In a large saucepan, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans and tomato juice; heat through. Serve with the cheese, peppers, sour cream and onions if desired.

QUICK TURKEY CHILI

Steps:

• Cook turkey in large saucepan on medium heat 10 min. or until no longer pink, stirring occasionally.
• Add to slow cooker with all remaining ingredients except cheese; stir. Cover with lid.
• Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).
• Spoon into soup bowls; top with cheese.

SMOKEY TURKEY CHILI WITH PEACH SALSA AND KALE

Steps:

• Brown ground turkey on high heat in a separate pan with salt and pepper a little olive oil.
• In a hot soup pot, begin cooking the carrots, onion, green pepper, jalapeno, and garlic in a little olive oil until fragrant.
• Add the salsa, tomatoes, beans, Worcestershire sauce, brown sugar and spices and stir until combined.
• Add the vegetable broth and cooked ground turkey, stir, and simmer covered on low heat for 45 minutes to an hour.
• Add the kale, stir until all of the kale is covered, and simmer on low heat for about five minutes, or until kale is soft but still green.
• Serve with topping of your choice, like chopped green onions, cheese, sour cream, etc.

3 INGREDIENT CHILI (OR SALSA)

Steps:

• Place all ingredients into pan and heat through.
• Add any toppings you may want like cheese, onion, sour cream, whatever.
• Serve with tortilla chips.

THE BEST TURKEY CHILI

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.

WHITE CHILI WITH VERDE SALSA

Steps:

• Cook turkey, onions and garlic in large saucepan over medium-high heat 5 to 7 min. or until turkey is done and onions are tender, stirring occasionally; drain. Return turkey mixture to pan.
• Add beans, chiles, bouillon, dry seasonings and 3 cups water; stir. Bring to boil, stirring frequently. Cover; simmer over medium-low heat 10 min., stirring occasionally.
• Mix flour and remaining water until blended. Add to turkey mixture. Bring to boil over medium heat, stirring constantly; simmer over medium-low heat 20 min., stirring occasionally.
• Serve topped with cheese and salsa.