Turkey Cinnamon Chili Recipes

SIMPLE TURKEY CHILI

Steps:

• Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
• Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

GROUND TURKEY CHILI

Steps:

• In a large pot over medium heat saute the onion, garlic and ground turkey until turkey is browned.
• Add tomatoes, pepper, cumin, chili powder, oregano, cinnamon, brown sugar and cayenne pepper.
• Saute for 5 more minutes.
• Add black beans, corn and chicken broth to the pot.
• Puree cannellini beans in a blender or food processor.
• Add puree to the pot.
• Stir well and simmer for 10 minutes.
• If the turkey mixture seems dry when browning, add a splash of olive oil.
• The spice measurements are approximate.
• If you want more or less heat, adjust the cayenne and the hot sauce.
• If desired, garnish with sour cream, shredded cheese or green onions.

OHIO TURKEY CHILI

Steps:

• Heat the oil in a Dutch oven or heavy pot over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 6 minutes. Add the ground turkey, 1 teaspoon salt and 1/4 teaspoon pepper, and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Add the tomato paste, chili powder, paprika, allspice, cinnamon, coriander, cumin and cloves; cook, stirring constantly, for 1 minute. Add the tomatoes and 1 1/2 cups water, and bring to a simmer. Simmer, uncovered, until slightly reduced, about 10 minutes. Add the vinegar, Worcestershire and chocolate, and continue to simmer until the flavors have melded and the chili has thickened a little more, about 10 minutes. Season with salt and pepper.
• While the chili simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions.
• Serve the spaghetti topped with chili, Cheddar, and green onions if using.

CALIFORNIA TURKEY CHILI

Steps:

• Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.
• To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.
• Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.
• Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.
• Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.
• Mix the cilantro and pine nuts into the quinoa.

TURKEY CHILI

Steps:

• Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
• Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
• Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
• Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.

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 GROUND TURKEY

Steps:

• In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.
• Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.

QUINOA TURKEY CHILI

Steps:

• In a large saucepan, bring quinoa and 2 cups water to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork and set aside., Meanwhile, in a large saucepan coated with cooking spray, cook the turkey, onion, red pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the chili powder, cumin and cinnamon; cook 2 minutes longer. If desired, serve with optional toppings., Add the black beans, tomatoes, zucchini, chipotle pepper, adobo sauce, bay leaf, oregano, salt, pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in corn and quinoa; heat through. Discard bay leaf; stir in cilantro. Serve with optional toppings as desired.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

CINCINNATI TURKEY CHILI

Steps:

• Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large wide pot or dutch oven over medium-high heat. Reserve 1/3 cup chopped onion, then add the rest of the onion and the garlic to the pot; season with salt and pepper. Cook, stirring, until softened, 3 to 5 minutes. Add the turkey and cook, breaking it up into small pieces, until cooked through, about 3 more minutes. Add the chili powder, cinnamon, cocoa powder, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the spices are lightly toasted, about 1 minute. Stir in the Worcestershire sauce, then add the tomatoes and 1 cup water.
• Bring the chili to a simmer. Cook, stirring occasionally and adjusting the heat as needed to maintain a steady simmer, until the sauce reduces slightly, about 20 minutes.
• Meanwhile, salt the boiling water, add the spaghetti and cook as the label directs for al dente; drain.
• Season the chili with salt and pepper. Divide the spaghetti among shallow bowls and top with the chili. Sprinkle with the reserved chopped onion and the cheese.

BEST YET TURKEY CHILI

Steps:

• Place turkey and bell pepper in a large saucepan over medium heat, and cook until turkey is evenly brown. Mix in beans, tomatoes, and corn. Season with cumin, chili powder, red pepper flakes, and cinnamon. Bring to a boil, reduce heat to low, and simmer 30 minutes. Add water if you want a more liquid chili.

TURKEY CINNAMON CHILI

Steps:

• Chop the onions and fry in cast iron pan with an olive oil spray.
• When onions are cooked add garlic.
• Transfer onions and garlic to a dutch oven.
• Add 1 28 oz can of whole tomatoes.
• add beef bullion.
• add spices and sauces.
• Fry the turkey meat in the cast iron pan.
• drain turkey meat in collandar
• add meat to dutch oven.
• chop and fry eggplant.
• add eggplant to dutch oven.
• chop and fry mushrooms.
• add mushrooms to dutch oven.
• drain and ad beans.
• add corn
• continue to cook over low heat for 1 hour.
• optional cook up 3 cups of brown rice pour chili over rices.
• optional shred some montery jack cheese over chili.

EASY TURKEY CHILI

Steps:

• Heat olive oil. When hot add onion and cook, covered for 5 minutes or until tender. Add garlic, chili, cumin and cinnamon and saute for a few seconds. Add cider vinegar and cook a minute. Add tomatoes, and simmer uncovered for 5 minutes.
• Add beans and turkey and cook for 5 minutes or just until turkey is cooked through. Don't overcook or turkey will dry out.
• Serve with corn tortillas (or rice). To reheat corn tortillas - dip them briefly in water, then reheat on an ungreased griddle; pile them in foil and keep warm in oven or in a cloth.

SPICY GROUND TURKEY CHILI

Steps:

• Crumble turkey into a saucepan; add onion. Cook over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato sauce, beans, chili powder, vinegar, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Discard bay leaf. Garnish with cheese if desired.

ANYTIME TURKEY CHILI

Steps:

• In a large saucepan, saute the onion, green pepper, oregano and cumin in oil until vegetables are tender. Add garlic; cook 1 minute longer. , Stir in the beans, pumpkin, tomatoes, broth, water, brown sugar, chili powder and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add turkey; heat through. If desired, top with cheddar cheese.

TURKEY CHILI RECIPE BY TASTY

Steps:

• Heat the olive oil in a large pot over medium-high heat. Once the oil begins to shimmer, add the onion and red bell pepper and cook, stirring occasionally, until softened, 7 minutes.
• Add the garlic, chili powder, and cumin, and cook, stirring frequently, until aromatic, about 30 seconds.
• Add the ground turkey and cook, breaking up the meat with a wood spoon or spatula, until browned and cooked through, about 5 minutes.
• Add the tomatoes, red kidney beans, chicken stock, and salt and bring to a boil. Reduce the heat to low and simmer until the liquid has slightly reduced and the chili has thickened, about 20 minutes.
• Serve the chili with sour cream, cheese, and scallions.
• Enjoy!

SPICY TURKEY CHILI

Steps:

• In a Dutch oven or large soup kettle, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain. Add remaining ingredients. , Bring to a boil; reduce heat. Simmer, uncovered, for 45 minutes, stirring occasionally.

CINCINNATI TURKEY CHILI

Steps:

• Place all ingredients, except turkey and spaghetti in a heavy large pot.
• Stir until smooth.
• Bring to a boil, reduce heat and simmer 60 minutes or until thick.
• Brown ground turkey and add to large pot.
• Stir gently and simmer an additional 20 minutes, stirring frequently.
• While sauce simmers, cook spaghetti according to package instructions and drain well.
• Serve chili over spaghetti.
• If desired, serve with additional onions and shredded cheese.

TURKEY CHILI

Steps:

• In a large kettle cook the onion and the garlic in the oil over moderate heat, stirring, until they are golden, add the tomatoes with the juice, the tomato purée, 2 cups water, the chili powder, the cumin, the red pepper flakes, the orégano, the cinnamon, the salt, and the black pepper, and combine the mixture well. Add the turkey parts and simmer the chili, uncovered, stirring occasionally, for 2 hours. Transfer the turkey parts with a slotted spoon to a plate and let them cool until they can be handled. Stir the bell peppers and the beans into the chili, add the turkey meat, discarding the skin and bones, and simmer the chili, stirring occasionally, for 40 minutes, or until the bell peppers are tender. The chili may be in advance, cooled completely, uncovered, and kept covered and chilled for 2 days or covered and frozen for 2 minutes. Serve the chili topped with the Cheddar.