Turkey Chipotle Chile Recipes

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SWEET POTATO & BLACK BEAN CHILI



Sweet Potato & Black Bean Chili image

Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili. Serve with tortilla chips or cornbread and coleslaw.

Provided by EatingWell Test Kitchen

Categories     Healthy Vegetarian Chili Recipes

Time 40m

Number Of Ingredients 13

1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 medium-large sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic, minced
2 tablespoons chili powder
4 teaspoons ground cumin
1/2 teaspoon ground chipotle chile (see Note)
¼ teaspoon salt
2 ½ cups water
2 15-ounce cans black beans, rinsed
1 14-ounce can diced tomatoes
4 teaspoons lime juice
½ cup chopped fresh cilantro

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes.
  • Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds.
  • Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
  • Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes.
  • Remove from heat and stir in cilantro.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 54.7 g, Fat 7.6 g, Fiber 15.6 g, Protein 12.5 g, SaturatedFat 1.1 g, Sodium 573.3 mg, Sugar 13.1 g

CHIPOTLE TURKEY CHILI



Chipotle Turkey Chili image

I combined a few chili recipes for this spicy low-fat variety. It's great with crusty rolls or baked tortilla chips. -Christie Ladd of Mechanicsburg, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 2h5m

Yield 8 servings.

Number Of Ingredients 15

1 can (7 ounces) chipotle peppers in adobo sauce
1-1/4 pounds lean ground turkey
3 medium carrots, chopped
1 medium green pepper, chopped
1/2 cup chopped onion
4 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (8 ounces) tomato sauce
1-1/2 teaspoons dried oregano
1-1/2 teaspoons dried basil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Steps:

  • Drain chipotle peppers; set aside 2 tablespoons adobo sauce. Seed and chop three peppers; set aside. (Save remaining peppers and sauce for another use.), In a large Dutch oven or soup kettle coated with cooking spray, cook the turkey, carrots, green pepper, onion, garlic and reserved peppers over medium heat until meat is no longer pink; drain if necessary. Stir in the tomatoes, broth, tomato sauce, oregano, basil, chili powder, cumin and reserved adobo sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the beans. Cover and simmer for 15-20 minutes or until heated through.

Nutrition Facts : Calories 293 calories, Fat 8g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 844mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 9g fiber), Protein 22g protein. Diabetic Exchanges

TURKEY AND HOMINY CHILI WITH SMOKY CHIPOTLE



Turkey and Hominy Chili With Smoky Chipotle image

Making an authentic pozole - the fragrant Mexican hominy stew - has been on my list of things to do for years, but it can be very labor intensive. One recipe by Diana Kennedy, the author of Mexican cookbooks, calls for trimming hominy and boiling a pig's head. Just reading about it causes my enthusiasm to wane. This stew is a compromise; a sort of a pozole-chili hybrid, loaded with ground turkey, bell peppers, hominy and pinto beans. Chile powder adds heat, jalapeño brightness and canned chipotle chile in adobo smokiness and depth. A bottle of beer provides a pleasant bitterness that complements the spice. This recipe makes a very large batch perfect for entertaining or for stocking the freezer, but you can easily half it to feed a family of four.

Provided by Melissa Clark

Categories     dinner, one pot, main course

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 21

4 tablespoons olive oil
2 1/2 pounds ground turkey
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 garlic cloves, chopped
2 tablespoons chili powder
2 large Spanish onions, chopped
1 red pepper, chopped
1 green pepper, chopped
1 to 2 jalapeño peppers, to taste, seeded and chopped
1 28-ounce can tomato purée
2 15-ounce cans white hominy, drained
2 15-ounce cans pinto beans, drained
1 12-ounce bottle beer
2 to 3 chipotles in adobo sauce, to taste, minced
1 teaspoon dried oregano
2 bay leaves
Sour cream, for serving
5 scallions, white and light green parts, sliced, for serving
1 bunch chopped cilantro, for serving
Lime wedges, for serving

Steps:

  • In a large pot over medium-high heat, warm 1 tablespoon oil. Brown half the ground turkey with 3/4 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally until golden, 6 to 8 minutes. Stir in half the garlic and half the chili powder and sauté for another 30 seconds. Using a slotted spoon, transfer turkey to a bowl. Brown remaining turkey in same manner, transferring it to bowl with rest of turkey.
  • Add remaining 2 tablespoons oil to pot and sauté onions, bell peppers and jalapeño peppers with remaining 1/2 teaspoon salt. Cook, stirring, until onion is translucent, about 10 minutes.
  • Return ground turkey and any liquid in bowl to pot and add tomato purée, hominy, beans, beer, chipotles, oregano and bay leaves with 3 cups water. Simmer chili, partly covered, until it is thick enough for your taste, about 1 hour. Serve hot, garnished with sour cream, scallions, cilantro and lime wedges.

Nutrition Facts : @context http, Calories 444, UnsaturatedFat 11 grams, Carbohydrate 43 grams, Fat 16 grams, Fiber 10 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1116 milligrams, Sugar 8 grams, TransFat 0 grams

SPICY CHIPOTLE TURKEY BURGERS



Spicy Chipotle Turkey Burgers image

With a chipotle chile pepper, mozzarella cheese and other seasonings, you will absolutely love this spicy, yet flavorful, burger!

Provided by mbaucum

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 pound ground turkey
½ cup finely chopped onion
2 tablespoons chopped fresh cilantro
1 chipotle chile in adobo sauce, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoned salt
¼ teaspoon black pepper
4 slices mozzarella cheese
4 hamburger buns, split and toasted

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil grate. Place the ground turkey, onion, cilantro, chipotle chile pepper, garlic powder, onion powder, seasoned salt, and black pepper in a mixing bowl; mix well. Form into 4 patties.
  • Cook the hamburgers on the preheated grill until the turkey is no longer pink in the center, about 4 minutes per side. Place the mozzarella slices on the patties 2 minutes before they are ready. Serve on the toasted buns.

Nutrition Facts : Calories 376.2 calories, Carbohydrate 25.8 g, Cholesterol 101.6 mg, Fat 15.3 g, Fiber 1.8 g, Protein 33.3 g, SaturatedFat 5.6 g, Sodium 725.3 mg, Sugar 1.5 g

TURKEY CHIPOTLE CHILI WITH PEPPER JACK CHEESE CORN CAKE TOPPERS



Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings, with leftovers

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil, corn oil or vegetable oil
2 pounds ground turkey breast
1 medium onion, chopped
3 cloves garlic, chopped
1 rounded tablespoon chili powder, a palm full
2 chipotles in adobo, chopped, found on Spanish/Mexican foods aisle or, 1/2 cup hot chipotle salsa may be substituted
Salt
1 cup Mexican beer
2 cups chicken stock
1 (28-ounce) can chopped stewed tomatoes
1 can red kidney beans, drained
1 (8 1/2-ounce) package corn muffin mix (recommended: Jiffy Mix) prepared to directions on box for corn cakes
1 1/2 cups shredded pepper jack cheese, 8 ounces
2 tablespoons butter

Steps:

  • Heat deep skillet or wide pot over medium high heat. Add oil and turkey. Crumble meat as it cooks, 3 minutes. Add the onions and garlic, chili powder, and chipotle. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock, tomatoes, and beans and bring to a bubble. Reduce heat and simmer 10 minutes.
  • Heat a nonstick griddle pan over medium high heat. Mix batter and cheese together. Rub grill with butter, nesting the butter in a paper towel to hold on to it. Ladle the batter to make 3-inch cheese and corn cakes. Cook 3 minutes on each side, until golden. Transfer them to a plate and cover with foil to keep warm.
  • Serve bowls of chili with cheese-corn toppers -- like a spicy, corn topped chili pot pie.

ARIZONA TURKEY WITH CHIPOTLE SAUCE



Arizona Turkey with Chipotle Sauce image

Provided by Food Network

Categories     main-dish

Time 5h30m

Yield 12 servings

Number Of Ingredients 16

1 (12-pound) fresh or frozen turkey, thawed
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried rubbed sage
3/4 teaspoon garlic powder
1/2 teaspoon ground red pepper
1/4 teaspoon ground tumeric
Cooking spray
1/2 cup boiling water
1 to 2 chipotle chiles
3 3/4 cups fat-free, less-sodium chicken broth, divided
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1/4 cup all-purpose flour
Chile peppers
Assorted herb sprigs (optional)

Steps:

  • To make turkey: Preheat oven to 350 degrees. Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
  • Combine cumin and next 5 ingredients (cumin through tumeric) in a bowl. Rub cumin mixture under loosened skin and inside body cavity. Tie ends of legs with cord. Lift wing tips up and over back; tuck under turkey.
  • Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350 degrees for 3 hours or until thermometer registers 180 degrees. (Cover loosely with foil if it gets too brown.)
  • Combine boiling water and chipotle chiles in a small bowl; cover and let stand 30 minutes or until soft. Drain, discard stems, seeds, and membranes. Combine chiles and 1/2 cup broth in a blender, and process until smooth. Set aside.
  • Remove turkey from oven. Cover turkey loosely with foil; let stand at least 10 minutes before carving.
  • Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain drippings into a medium saucepan, stopping before fat layer reaches opening; discard fat. Add 3 cups broth to drippings. Bring to a boil; cook until reduced to 3 cups (about 6 minutes). Stir in chile mixture, tomato paste, and Worcestershire sauce. Combine 1/4 cup broth and flour in a small bowl, stirring with a whisk, and add to chile mixture in saucepan. Bring to a boil; reduce heat, and simmer for 10 minutes. Strain mixture through a sieve over a bowl and discard solids. Serve sauce with turkey. Garnish with fresh chiles and herbs, if desired

CHIPOTLE TURKEY CHILI



Chipotle Turkey Chili image

Dinner for four ready in 30 minutes! Serve your family turkey and beans chili served with cilantro and cheese.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 11

3/4 lb lean ground turkey
1 medium onion, chopped (1/2 cup)
1 tablespoon finely chopped garlic
1 cup frozen whole kernel corn, thawed
1 can (15 oz) cannellini beans, undrained
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/4 teaspoon salt
1 chipotle chile in adobo sauce (from 7-oz can), finely chopped
1/2 cup reduced-fat sour cream
1/2 cup chopped fresh cilantro
1/3 cup shredded Colby-Monterey Jack cheese blend (1 1/3 oz)

Steps:

  • In 4-quart saucepan, cook turkey, onion and garlic over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink; drain.
  • Stir in corn, beans, broth, salt and chile. Heat to boiling. Reduce heat to medium; cover and simmer 10 to 15 minutes to blend flavors, stirring occasionally.
  • Stir in 1/4 cup of the sour cream and 1/4 cup of the cilantro. Serve with remaining 1/4 cup sour cream, 1/4 cup cilantro and the cheese.

Nutrition Facts : Calories 350, Carbohydrate 40 g, Cholesterol 65 mg, Fiber 7 g, Protein 32 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 4 g, TransFat 0 g

CHIPOTLE TURKEY CUTLETS



Chipotle Turkey Cutlets image

My adaptation of a Cooking Light recipe that captures the essence of a long cooking mole in under thirty minutes. The sauce is spicy rich and delicious. You might be tempted to make this hotter by adding extra chipotle but that will throw off the balance with the other spices in the dish.

Provided by justcallmetoni

Categories     Turkey Breasts

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 teaspoons whole wheat flour
2 teaspoons sesame seeds
1/2 teaspoon black pepper
4 (4 ounce) turkey breast cutlets
1 tablespoon olive oil, divided
3/4 cup onion, finely diced
1 garlic clove, finely minced
2 teaspoons chipotle chiles in adobo, finely chopped into a paste
3/4 teaspoon ground cumin
1 tablespoon unsweetened cocoa
1 pinch cinnamon
1 teaspoon balsamic vinegar
3/4 cup reduced-sodium fat-free chicken broth
1 (14 1/2 ounce) can petite diced tomatoes, undrained

Steps:

  • Combine the first 3 ingredients. Sprinkle turkey with mixture.
  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add turkey; cook 2 minutes on each side or until browned. Remove from pan.
  • Heat remaining teaspoon oil in pan. Add onion and sauté 3 minutes until the onions are softened and browned a bit on the edges. Stir in the cocoa, cumin, chipotle pepper and cinnamon. Add the vinegar, broth and tomatoes. Cook for 3 minutes until the sauce begins to bubble.
  • Return the turkey cutlets to the pan spooning a bit of the sauce on top. Cover and reduce heat. Simmer for 15 minutes until turkey is cooked tender and the sauce has thickened.

TURKEY CHIPOTLE CHILI



Turkey Chipotle Chili image

Categories     Bean     Garlic     Onion     turkey     Super Bowl     Hot Pepper     Fall     Winter     Poker/Game Night     Tomatillo     Gourmet

Yield Makes about 14 cups, serving 6 to 8

Number Of Ingredients 19

2 canned whole chipotle chilies in adobo* or 2 dried whole chipotle chilies*
1 cup water, boiling hot if using the dried chilies
2 pounds fresh tomatillos (available at Hispanic markets and may supermarkets) or three 18-ounce cans whole tomatillos*, drained
2 large onions, chopped
8 garlic cloves
3 tablespoons vegetable oil
2 tablespoons ground cumin
4 pounds ground turkey
2 cups chicken broth
1 bay leaf
1 1/2 teaspoons dried orégano, crumbled
2 teaspoons salt, or to taste
1 green bell pepper, chopped
two 4-ounce cans mild green chilies, drained and chopped
1 tablespoon cornmeal
a 19-ounce can (about 2 cups) white beans, rinsed and drained
1/2 cup chopped fresh coriander
sour cream as an accompaniment if desired
*available at Hispanic markets, some specialty foods shops, and some supermarkets

Steps:

  • If using the canned chipotle chilies, in a blender purée them with the water and reserve the purée. If using dried chipotle chilies, stem and seed them wearing rubber gloves, in a small bowl let them soak in the boiling-hot water for 20 minutes, and in a blender purée the mixture, reserving the purée.
  • In a large heavy kettle cook the onions and 5 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the cumin, and cook the mixture, stirring, for 30 seconds. Add the turkey and cook the mixture, stirring and breaking up the lumps, until the turkey is no longer pink. Add the reserved chipotle purée, the reserved tomatillo purée, the broth, the bay leaf, the orégano, and the salt and simmer the mixture, uncovered, adding more water if necessary to keep the turkey barely covered, for 1 hour. Stir in the bell pepper, the canned green chilies, and the cornmeal and simmer the mixture, stirring occasionally, for 30 minutes. Stir in the white beans, the coriander, the remaining 2 garlic cloves, minced, and salt to taste, simmer the chili for 3 to 5 minutes, or until the beans are heated through, and discard the bay leaf. The chili may be frozen or made 3 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili with the sour cream.

CHIPOTLE TURKEY CHILAQUILES



Chipotle Turkey Chilaquiles image

As a frugal mom, I try to use leftovers in a way that provides good nutrition. This recipe does just that and it's also a great way for my children to learn to enjoy the flavors of their Mexican heritage. -Aimee Day, Ferndale, Washington

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

15 corn tortillas (6 inches), torn into 1-1/2-inch pieces
3 cups shredded cooked turkey or chicken
1 large onion, chopped
4 garlic cloves, minced
1/3 cup lime juice
2 chipotle peppers in adobo sauce
2 cans (15 ounces each) black beans, rinsed and drained
3 cups crumbled queso fresco or shredded part-skim mozzarella cheese
3 cups turkey or chicken broth
Chopped fresh cilantro
Hot cooked rice, optional
Sour cream, optional

Steps:

  • Preheat oven to 400°. In batches, arrange tortilla pieces in a single layer on an ungreased baking sheet and bake 6-8 minutes or until crisp., In a large bowl, toss turkey with onion and garlic. Place lime juice and peppers in a blender; cover and process until blended., Arrange half of the tortilla pieces in a greased 13x9-in. baking dish. Layer with turkey mixture, beans, 1-1/2 cups cheese and chipotle mixture. Top with the remaining tortilla pieces and cheese. Pour broth over top., Bake, uncovered, 25-30 minutes or until cheese is melted. Sprinkle with cilantro. If desired, serve with rice and sour cream.

Nutrition Facts : Calories 364 calories, Fat 8g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 766mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 7g fiber), Protein 29g protein.

CHIPOTLE TURKEY CHILI



Chipotle Turkey Chili image

Yummy idea I got on the back of my Sargento chipotle cheddar shredded cheese bag! Made with beer bread. Mmm!

Provided by jellyko

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon oil
1 lb turkey breast tenderloin, diced up
1 green bell pepper, diced up
2 teaspoons chili powder
2 teaspoons cumin
29 ounces diced tomatoes with green chilies
15 ounces black beans, drained
1 3/4 ounces chipotle cheddar cheese, shredded

Steps:

  • Heat oil. Add turkey and bell pepper and cook 4 minutes or until turkey no longer pink. Sprinkle with chili powder and cumin and cook 1 minute.
  • Add tomatoes and black beans and cover and simmer for 10 minutes.
  • Remove from heat and add 1 cup cheese and stir to melt.
  • Ladle into bowls and top with remaining cheese.

Nutrition Facts : Calories 302.2, Fat 5.2, SaturatedFat 0.9, Cholesterol 70.4, Sodium 896.4, Carbohydrate 28.2, Fiber 7.7, Sugar 0.8, Protein 36.7

TURKEY-CHIPOTLE CHILE



Turkey-Chipotle Chile image

When you crave something hot and filling, a bowl of this chili will do the trick.

Yield Makes 4 servings

Number Of Ingredients 10

1 green bell pepper, cored, seeded and chopped
1 small onion, chopped
2 tsp canola oil
1 lb ground turkey breast
1 can (15 oz) tomato sauce
1 can (15 oz) kidney beans, undrained
1/2 tsp chili powder
1 tsp salt
1/2 tsp canned or 1/4 tsp dried chipotle pepper, minced
1/2 cup shredded reduced-fat cheddar

Steps:

  • In a 2-quart saucepan, sauté bell pepper and onion in oil over medium heat 5 minutes. Add turkey and cook, stirring, about 5 minutes. Add tomato sauce, beans, seasonings, and chipotle. Stir well. Increase heat, stirring, until mixture comes to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Ladle into bowls; top with cheese.

TURKEY CHILI



Turkey Chili image

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

3 tablespoons olive oil
1 large white onion, diced
1 (28-ounce) can whole peeled tomatoes
Salt
2 tablespoons chili powder
1 pound ground turkey
1 (7-ounce) can chipotle peppers in adobo sauce
Shredded extra-sharp Cheddar, sour cream and whole cilantro leaves, for serving (optional)

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.

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Peel and chop 1 apple and add to the chili. Chop the other unpeeled apple and dress with the lemon juice. Add the cinnamon and bay leaves to the chili, cover and cook, stirring and lowering the heat, for 10 minutes. Stir in the tomato paste, then the stock and cider; simmer.
From rachaelraymag.com


CHIPOTLE TURKEY CHILI RECIPE | MIX AND MATCH MAMA
2019-01-23 Layer in your slow cooker, cooked ground turkey, chopped onion, two chopped chipotle peppers (or a few more for extra heat) along with a little adobo sauce, diced tomatoes, tomato paste, stock, beans and chili powder. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. About 20 minutes before you’re ready to serve, remove lid and stir ...
From mixandmatchmama.com


CHIPOTLE WHITE BEAN TURKEY CHILI - SIMPLY SCRATCH
2014-10-15 Using a wooden spatula, break the ground turkey into small crumbles and cook until no longer pink. Measure and add 2 teaspoons chili powder, 2 teaspoons ground chipotle powder, 1-1/4 teaspoon ground cumin, 1/2 teaspoon dried oregano. Stir and cook for 1 more minute to open up those spices. Add in the 3 cans of rinsed and drain white beans.
From simplyscratch.com


TURKEY CHIPOTLE CHILI RECIPE | SPARKRECIPES
1. Turn Crock-pot to High 2. Add tomatoes to Crock-pot 3. Brown meat (add spices to taste) 4. Add meat to Crock-pot 5. Add peppers to Crock-pot (can cook/season to remove water)
From recipes.sparkpeople.com


THE BEST HEALTHY TURKEY CHILI - CHIPOTLE TURKEY CHILI
2022-01-07 Once oil is shimmering, add onions, peppers, and a pinch of salt and cook until peppers are tender and onions are translucent (about 5 minutes). Add minced garlic and seasoned ground turkey. Cook until turkey is browned (it is okay if it is a little undercooked). Add all remaining ingredients. If you are sensitive to heat, hold off in the ...
From dwardcooks.com


EASY CHIPOTLE TURKEY CHILI - KIM'S CRAVINGS
2017-04-19 This Easy Chipotle Turkey Chili is hearty, healthy, with a kick of spice! And it's a real crowd-pleaser! {gluten & dairy-free} ... Reduce the spiciness by using only one chipotle chile in the recipe. Notes *Any Zevia Cola flavor will work. I let me Zevia sit open, overnight, so it wasn't quite so fizzy. Author: Kim Lee. Course: Main. Cuisine: American. Serving: 2 cups, …
From kimscravings.com


SMOKY CHIPOTLE TURKEY CHILI | THE COLLEGE HOUSEWIFE
2019-12-09 In a large pot over medium, heat the olive oil for 1-2 minutes. Add onions and peppers and cook until translucent, 8-10 minutes. If using ground turkey, add in now and brown for 4-5 minutes. Add fire-roasted tomatoes and juices, drained beans, chipotle peppers, jalapeno, garlic, chili powder, ground cumin, smoked paprika, cinnamon, kosher salt ...
From thecollegehousewife.com


ONE-POT TURKEY, CHERRY & CHIPOTLE CHILI - MEAL KIT DELIVERY
Peel, halve and small dice the onion. In a medium pot, heat a drizzle of oil on medium-high. Add the onions and cook, stirring frequently, 1 to 2 minutes, until translucent.
From makegoodfood.ca


CHIPOTLE TURKEY CHILI RECIPE - HEALTHY MEAL IDEAS | DRHARDICK
2016-11-23 Directions. Add 1 to 1 1/2 cups each of organic celery, carrot, and onion to one pound of cooked organic ground turkey, or grass fed organic ground beef or chicken. Add organic beans and organic pasta sauce from a glass jar. Add chipotle powder for spice. (Add other seasonings as desired.
From drhardick.com


CHIPOTLE-BUTTER TURKEY RECIPE - JUSTIN CHAPPLE | FOOD & WINE
Instructions Checklist. Step 1. Season the turkey inside and out with salt and pepper. Transfer to a rack set in a roasting pan and let come to room temperature. Advertisement. Step …
From foodandwine.com


SPICY CHIPOTLE TURKEY CHILI - 2 COOKIN MAMAS
2016-11-14 This Chipotle Turkey Chili has all the things you love about chili and then some! A deliciously tasty dinner packed with turkey (or chicken) and pinto beans, spiced up with a little chipotle and ready in under 30 minutes. This is a sad day. It is our final posting for the Secret Recipe Club, a group I have enjoyed being a part of for over a year. I have been introduced to …
From 2cookinmamas.com


CHIPOTLE TURKEY CHILI RECIPE - COOKING WITH TRADER JOE'S
Cook onions 5 minutes. Add ground turkey and cook until brown, breaking it up as it cooks. Add ground cumin and cook 1 minute longer. Add remaining ingredients. Refried beans need to be broken up and stirred into the chili until dissolved. When chili comes to a boil, lower heat and simmer for 10 minutes. Garnish with sour cream and cheese.
From cookingwithtraderjoes.com


SMOKY TURKEY CHILI RECIPE WITH CHIPOTLE PEPPERS, & BLACK & WHITE …
2010-01-12 Mix in 2 tablespoons tomato paste, 2 chopped chipotle peppers, 2 teaspoons of the adobo sauce, and 3 cups low-salt chicken broth. Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally. Remove and discard bay leaves. Drain and rinse 1 (15 oz.) can black beans and 1 (15 oz) can small white beans.
From cookincanuck.com


TURKEY CHIPOTLE CHILI SOUP | JENNIE-O® RECIPES
Turkey Chipotle Chili Soup. This Turkey Chipotle Chili Soup has all the flavors you love — cumin, onions, corn and two types of beans. This recipe has a short prep time and it comes bursting with authentic flavor and a nutritious twist! Under 300 calories per serving!
From jennieo.com


CHIPOTLE TURKEY CHILI - DELISHABLY
Place large pot over medium high heat. Throw in onions, peppers, chipotles, spices, and salt and pepper and cook for about 5 minutes so spices can bloom. Then add the ground turkey and cook until no longer pink. Add the beans (do not drain), rotel (do not drain), hot sauce, adoboe sauce, and water. Combine all ingredients.
From delishably.com


ANCHO-CHIPOTLE TURKEY CHILI RECIPE | KITCHEN INFINITY RECIPES
4 to 5 medium dried ancho chiles, stemmed and seeded; 4 cups chicken stock; 1 tablespoon extra-virgin olive oil; 4 ounces Applewood smoked bacon, chopped
From kitcheninfinity.com


CHIPOTLE TURKEY CHILI | BETTER HOMES & GARDENS
In a large Dutch oven brown the turkey in hot oil over medium-high heat. Remove; set aside. Add the onions, poblano peppers, and salt; cook and stir for 3 minutes. Add the turkey, chipotle pepper, chili powder, tomato sauce, undrained tomatoes, chicken broth, and lentils. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until ...
From bhg.com


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