Stupideasyturkeychili Recipes

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JUST LIKE WENDY'S® CHILI



Just Like Wendy's® Chili image

After trying several clone recipes and adjusting them to my tastes, I've concocted what I think is the best clone. Serve topped with finely diced white onions and/or shredded cheese. Enjoy!

Provided by MontanaChef

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h35m

Yield 10

Number Of Ingredients 14

2 tablespoons olive oil
2 pounds ground beef
2 stalks celery, chopped
1 onion, chopped
1 green bell pepper, chopped
3 (14 ounce) cans stewed tomatoes
1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL)
1 (14 ounce) can tomato sauce
1 cup water
2 (1.25 ounce) packages chili seasoning (such as McCormick® Mild Chili Seasoning Mix)
1 (14 ounce) can kidney beans, undrained
1 (14 ounce) can pinto beans, undrained
salt and ground black pepper to taste
1 tablespoon white vinegar, or more to taste

Steps:

  • Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Stir and break the ground beef into crumbles and cook until no longer pink, about 5 more minutes.
  • Stir celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.
  • Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 28.8 g, Cholesterol 55.1 mg, Fat 14.8 g, Fiber 7.8 g, Protein 22.6 g, SaturatedFat 4.7 g, Sodium 1521 mg, Sugar 8.3 g

VEGGIE CHILI



Veggie Chili image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 21

1 pound baby bella mushrooms
2 tablespoons vegetable oil
Kosher salt
1 yellow onion, diced
2 stalks celery, chopped
1 orange bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 poblano pepper, seeded and chopped
1/2 cup chopped fresh cilantro stems (reserve leaves for garnish)
4 cloves garlic, grated
1 tablespoon chili powder
1 tablespoon smoked paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
One 28-ounce can diced tomatoes
One 28-ounce can crushed tomatoes
1 large zucchini, quartered and sliced
1 1/2 cups frozen corn
One 15-ounce can black beans, rinsed and drained
One 15-ounce can pinto beans, rinsed and drained
Assorted toppings, such as sour cream, grated Cheddar, chopped white onion, avocado, pickled jalapeños

Steps:

  • Remove all the stems from the mushrooms and add them to a food processor fitted with the blade attachment. Add half of the mushroom caps, slightly breaking them up with your hands as you add them. Pulse the mushrooms until they are finely chopped. Set aside. Halve and slice the remaining mushroom caps and set aside.
  • Heat a large Dutch oven over medium-high heat. Add the oil and heat until shimmering. Add the finely chopped mushrooms from the food processor and 1/2 teaspoon salt. Cook until the natural liquid from the mushrooms has released and evaporated, about 4 minutes. Add the onion, celery, bell peppers, poblano pepper, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the garlic, chili powder, smoked paprika, cumin and coriander. Stir to coat until the spices are fragrant, about 1 minute. Add the diced tomatoes, crushed tomatoes, zucchini and sliced mushrooms. Stir to combine. Bring the mixture up to a boil, then turn the heat down to low. Cover and simmer for 30 minutes.
  • Remove the lid from the Dutch oven and add the corn, black beans and pinto beans. Stir to combine. Continue cooking until the corn and beans are heated through, an additional 5 minutes. Season with salt.
  • Ladle the chili into bowls and top with the desired toppings.

STUPID EASY TURKEY CHILI



Stupid Easy Turkey Chili image

My husband found this in Men's Health: "A Man, a Can and a Plan". SO easy, very healthy and tasty. I usually use frozen corn rather than canned and make Dancer's Chili Seasoning Mix (Recipe #38719) rather than use store-bought seasoning. I'm also finding that my daughter prefers Boca Burger Ground Crumbles to the ground turkey, which makes for a nice vegetarian alternative.

Provided by tobey_day

Categories     Poultry

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb ground turkey
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 (15 1/4 ounce) can corn
1 (15 ounce) can black beans (rinsed)
1 (1 1/2 ounce) package chili seasoning mix
1 -2 cup water (depending on how long you want to let it simmer)

Steps:

  • Brown turkey.
  • Add tomatoes with juice, corn, beans, seasoning and water.
  • Bring to boil, turn down heat and simmer until it's the consistency you like.

Nutrition Facts : Calories 402.6, Fat 11.3, SaturatedFat 2.9, Cholesterol 89.7, Sodium 539.1, Carbohydrate 49.1, Fiber 9.7, Sugar 3.4, Protein 30.9

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