Southwest Ground Turkey Chili Recipes

SOUTHWESTERN TURKEY CHILI

Steps:

• 1. Heat a large skillet coated with cooking spray over medium-high heat. Cook turkey and onion for 5 minutes or until onion is soft, stirring frequently.
• 2. Stir in tomatoes and its juices, corn, beans, tomato sauce and chili powder. Bring to a boil, reduce heat, cover and simmer 12-15 minutes or until slightly thickened.
• 3. Serve with lime wedges and top with sour cream and cilantro, if desired. Salt and pepper to taste.

SOUTHWESTERN TURKEY CHILI AND CORNBREAD

Steps:

• Spray an 8 by 8 by 2-inch baking pan with nonstick spray. Drain all but 2 tablespoons liquid from Mexicorn. Place reserved 2 tablespoons liquid in a medium bowl. Add egg to liquid and whisk to blend. Stir in Mexicorn. Add corn muffin mix and stir until just combined. Transfer mixture to prepared pan. Bake until a toothpick inserted into center comes out clean, about 20 minutes.
• Meanwhile, in a large resealable bag, toss turkey with flour until flour is absorbed into meat. Heat oil in a wide 2-quart pot over medium heat. Add turkey and cook until browned, about 5 minutes. Crush the canned tomatoes by hand and add tomatoes and liquid. Add beans and tomato paste. Simmer over medium-low heat until chili is slightly thick, about 8 minutes. Spoon chili into bowls. Top with sour cream, cilantro, and onion. Serve hot with corn bread.
• Preheat oven to 400 degrees F.

SOUTHWESTERN TURKEY CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the chicken soup, mushroom soup, chile peppers and sour cream.
• Line the bottom of a 9x13 inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of the cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.

TRADITIONAL CHILI WITH GROUND TURKEY

Steps:

• Heat olive oil in a large skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion, green and red bell peppers, and jalapeno peppers. Cook and stir until the onion is softened and translucent, about 8 minutes. Add the garlic, cumin, chili powder, sugar, salt, black pepper, and thyme. Continue to cook until fragrant, about 8 more minutes, stirring occasionally.
• Stir in the beef broth, pinto beans, red beans, diced tomatoes, tomato sauce, and tomato paste. Bring to a boil, then reduce heat to low. Simmer until thickened, about 45 minutes, stirring occasionally. For a thinner chili, cover the pot when simmering.

DAVID'S SOUTHWESTERN TURKEY CHILI

Steps:

• Place black beans in large pot with enough cold water to cover by 3 inches and let soak overnight.
• Drain beans. Return beans to pot. Add 20 cups of water and pepper and bring to a boil. Reduce heat and simmer until beans are tender, stirring occasionally, about 1 1/2 hours. As an alternatime, cover beans by 3 inches with water, add black pepper and bring to a boil for 20 minutes, cover and let sit for two hours. Check to insure tenderness. Drain beans.
• Melt butter in same pot over medium heat. Add anaheim chilies, chopped onion (save some for garnish), celery, bell pepper, leek, garlic and oregano. Cook until vegetables soften, stirring occasionally, about 10 minutes. Reduce heat to low. Add flour, chili powder, cumin, coriander, cayenne pepper, red pepper flakes, salt and sugar and cook 5 minutes, stirring frequently. Add 8 cups of stock and bring to a simmer, stirring frequently. Puree 3 cups of corn with remaining 1 cup of stock in food processor. Add puree to chili. Mix in black beans, turkey and remaining 2 cups of corn. Simmer chili 20 minutes, stirring occasionally. Can be prepeared 1 day ahead. Cover and refrigerate. Reheat before serving.
• Ladle chili into bowls. Serve with cheese, chopped onion, sour cream and cilantro.

SOUTHWEST TURKEY SOUP

Steps:

• In a Dutch oven, cook turkey in oil over medium heat until meat is no longer pink; drain., Add the beans, broth, corn, salsa, chilies and chili powder. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes to allow flavors to blend. Serve with sour cream and cilantro. Freeze option: Before adding sour cream and cilantro, cool soup. Freeze soup in freezer containers up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve with sour cream and cilantro.