TURKEY CHILI
This flavorful Turkey Chili recipe will satisfy even the heartiest of appetites. It's packed with lean ground turkey, three kinds of beans, and a variety of Mexican spices. Serve it with the toppings of your choice for a delicious, comforting meal.
Provided by Valerie Brunmeier
Categories Main Course
Time 2h10m
Number Of Ingredients 17
Steps:
- Coat the bottom of a large pot or Dutch oven with nonstick cooking spray and place over MEDIUM heat. Add the ground turkey and cook, stirring to break up the meat, for about 5 minutes or until fully cooked. Drain off any excess grease and return the pot to the heat.
- Stir in the crushed tomatoes, tomato sauce, kidney beans, pinto beans, black beans, onion, garlic, and red wine. Season with the chili powder, cumin, parsley, oregano, black pepper, red pepper flakes, and bay leaves.
- Bring the chili to a simmer over MEDIUM-HIGH heat, then reduce the heat to LOW, cover, and simmer for 1 ½ to 2 hours. Stir the chili occasionally as it simmers.
- Remove and discard bay leaves before serving.
- Coat a large skillet with nonstick cooking spray and place it over MEDIUM heat. Add the ground turkey and cook, stirring to break up the meat, for about 5 minutes or until fully cooked. Drain off any excess grease and transfer the ground turkey to a 6-quart slow cooker. Add the remaining ingredients, as directed.
- Cover and cook on LOW heat for 4 to 6 hours. Remove and discard the bay leaves before serving.
Nutrition Facts : Calories 426 kcal, Carbohydrate 48 g, Protein 37 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 84 mg, Sodium 730 mg, Fiber 16 g, Sugar 8 g, ServingSize 1 serving
GRANDPA RON'S AWESOME THREE-BEAN CHILI
I've been making this recipe for the family for many years. It's a great winter time warm up and makes a meal in itself.
Provided by Ron
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h45m
Yield 16
Number Of Ingredients 19
Steps:
- Heat a large stock pot over medium-high heat. Cook and stir beef until browned and crumbly, 10 to 15 minutes; drain and discard grease. Mix beer, tomato sauce, diced tomatoes, pinto beans, red beans, kidney beans, 2 chopped onions, green bell pepper, red bell pepper, brown sugar, garlic, chili seasoning mix, cornstarch, and mustard into ground beef; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until flavors have blended, about 1 hour.
- Top each serving with about 1 tablespoon Cheddar cheese, 1 1/2 teaspoons onion, and hot sauce; season with salt and pepper.
Nutrition Facts : Calories 378.8 calories, Carbohydrate 31.2 g, Cholesterol 61.3 mg, Fat 17.1 g, Fiber 6.3 g, Protein 22.4 g, SaturatedFat 7.1 g, Sodium 1060.4 mg, Sugar 12.9 g
THREE BEAN TURKEY CHILI
Provided by Valerie Bertinelli
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 17
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.
THREE BEAN TURKEY CHILI
Make and share this Three Bean Turkey Chili recipe from Food.com.
Provided by hoodphoto
Categories Poultry
Time 1h15m
Yield 6-10 serving(s)
Number Of Ingredients 13
Steps:
- Saute in pan chopped onion, minced garlic, black pepper and ground turkey until brown.
- Meanwhile, open all your canned goods. I like to rinse my beans. Add all canned goods (beans, diced tomatoes, sauce and paste) into a large pot, or as I prefer, a slow cooker. Turn pot on medium or slow cooker on high. Add cumin, chili powder and bay leaves. Stir well until fully mixed and the paste is blended well.
- By now your meat should be browned. Drain excess fat and add all to pot/slow cooker. Lower heat if cooking in pot to low (if cooking in slow cooker, keep on high). Simmer for 1 hour at least. I like to keep mine cooking over an hr to really let the flavors mingle. Stir occasionally.
- Remove bay leaves prior to servince. Serve in bowls and sprinkle with grated cheese, sour cream, diced onion, or any other garnishes you wish. Makes wonderful leftovers too!
Nutrition Facts : Calories 404.2, Fat 8.3, SaturatedFat 1.9, Cholesterol 52.2, Sodium 1097.5, Carbohydrate 56, Fiber 16.2, Sugar 12.2, Protein 30.6
THREE BEAN SLOW BURN CHILI
I threw this together on a cold day when I was itching for some chili. The spice measurements are approximate. I start out with 1/8 cup and go from there. It cooks up fast and gets better when stored in the fridge and reheated. Top with shredded cheese and a dollop of sour cream, if desired. Enjoy!
Provided by JACOBS40K
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- In a large pot over medium heat, combine garlic, onion, habanero peppers, chili beans, kidney beans, black beans, diced tomatoes with green chiles, salsa, chili powder, black pepper, red pepper flakes, cumin and taco seasoning. Bring to a boil, then reduce heat, cover and simmer.
- While soup is heating, cook beef in a large skillet over medium heat until brown. Drain excess fat, then stir beef into soup pot. Simmer, covered, until flavors are well blended, about 1 hour.
Nutrition Facts : Calories 296.4 calories, Carbohydrate 28.4 g, Cholesterol 45.8 mg, Fat 12 g, Fiber 7.9 g, Protein 20.5 g, SaturatedFat 4.2 g, Sodium 1218 mg, Sugar 3 g
TURKEY CHILI
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
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.
THREE BEAN-SIX PEPPER TURKEY CHILI
Steps:
- 1. Chop all vegetables. Reserve 1/2 jalapeno, 1/2 red onion, and cilantro for garnish. Measure all spices and seasnonings.
- 2. In a large cast iron pot, heat pork fat over medium-high heat. Add onions, garlic, and peppers. Cook until semi-soft. About 8 minutes.
- 3. Add ground turkey. Brown turkey. About 5 minutes.
- 4. Add all spices and seasoning. About 1 minute.
- 5. Add beans, tomatoes, tomato sauce, chipotle paste and chicken broth. Bring to a boil. About 5 minutes.
- 6. Reduce to a simmer and cover. Simmer for about 3 hours.
- 7. Boil water for noodles. Add noodles. Cook al dente. About 8 minutes.
- 8. Remove bay leaves. Serve in bowls with noodles. Top with red onion, fresh cilantro, a dollop of creme fresh, and sliced jalapeno.
- *To make less hot, exclude the Trinidad Scorpion pepper.
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