Turkey Corn Chile Recipes

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SLOW COOKER TURKEY CHILI



Slow Cooker Turkey Chili image

This is one of my weekly meals for my family! It's easy and delicious. Top with sour cream, Cheddar cheese, chopped onion, green onion, or crushed tortilla chips. Maybe even in a sourdough bread bowl!

Provided by lala

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 6h10m

Yield 6

Number Of Ingredients 15

1 ¼ pounds lean ground turkey
1 (28 ounce) can crushed tomatoes
1 (16 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can pinto beans, rinsed and drained
1 cup chicken stock
1 small onion, chopped
1 tablespoon hot sauce (such as Frank's® Redhot®), or more to taste
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon minced garlic
½ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon cayenne pepper, or more to taste
½ teaspoon ground cumin
½ teaspoon ground black pepper

Steps:

  • Mix ground turkey, tomatoes, kidney beans, pinto beans, chicken stock, onion, hot sauce, chili powder, salt, minced garlic, paprika, oregano, cayenne pepper, cumin, and black pepper together in a slow cooker; stir to break the turkey into small chunks.
  • Cook on Low 6 to 8 hours (or High for 4 hours).

Nutrition Facts : Calories 323.2 calories, Carbohydrate 35.2 g, Cholesterol 70 mg, Fat 8.8 g, Fiber 11.5 g, Protein 29.1 g, SaturatedFat 2.1 g, Sodium 1574.8 mg, Sugar 0.9 g

TRADITIONAL CHILI WITH GROUND TURKEY



Traditional Chili with Ground Turkey image

A traditional style chili that can be made with ground turkey or ground beef. I have made this recipe with ground beef and ground turkey, and they both have a similar flavor. Delicious with sweet corn bread and shredded Cheddar cheese. After the initial cooking on the stove, you can easily transfer this to a slow cooker.

Provided by Jessica Ordonia

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 1h55m

Yield 6

Number Of Ingredients 19

3 tablespoons olive oil
1 pound ground turkey
1 large onion, diced
1 green bell pepper, chopped
1 small red bell pepper, chopped
2 jalapeno peppers, diced
4 cloves garlic, minced
2 tablespoons cumin
2 tablespoons chili powder
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon ground thyme
2 cups beef broth
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can red beans, drained and rinsed
1 (15 ounce) can diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste

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.

Nutrition Facts : Calories 373.3 calories, Carbohydrate 39.7 g, Cholesterol 55.8 mg, Fat 14.7 g, Fiber 10.9 g, Protein 25.8 g, SaturatedFat 2.8 g, Sodium 1559.7 mg, Sugar 13.6 g

ROASTED CORN AND TURKEY CHILE RELLENO CASSEROLE



Roasted Corn and Turkey Chile Relleno Casserole image

This recipe was inspired by HeatherFeather's delicious-looking post entitled "Baked Corn Stuffed Chiles Rellenos" (#77002). I wanted the same flavors, but in a layered casserole form with a quiche-like base. I've used reduced fat options, but one could just as easily substitute full-fat ingredients. As written, this dish packs a nutritional wallop-- each serving boasts just 298 calories, 33 g protein (46% of calories), 8 g fat (26%), 2 g saturated fat, 21 g carbs (29%), and 2 g fiber. We just had it for dinner, and it was very tasty along side homemade corn tortillas and a dollop of salsa verde!

Provided by Heather U.

Categories     Poultry

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 19

5 medium fresh whole poblano peppers or 8 ounces canned mild whole green chilies
1/2 cup yellow sweet corn (I used frozen but fresh from the cob would be excellent)
1/4 cup cilantro, chopped
1/8 cup chopped scallion
4 ounces reduced-fat cheddar cheese or 4 ounces reduced-fat monterey jack cheese, shredded
2 teaspoons extra virgin olive oil
1/2 cup yellow onion, diced
4 garlic cloves, minced
1 lb ground turkey
1 tablespoon ground cumin
1 teaspoon dried oregano
12 ounces evaporated skim milk
1/4 teaspoon xanthan gum (optional)
5 extra large egg whites, plus
4 whole eggs or 1 cup egg substitute
1/4 cup cornflour (masa harina)
1/4 teaspoon cayenne pepper
salt, to taste
pepper, to taste

Steps:

  • Under the broiler or on a grill, char the poblano peppers on all sides; then place in covered container or paper bag for about 20 minutes; peel, de-stem, de-seed, and set aside.
  • Roast the corn under the broiler, stirring occasionally until the corn is tender and flecked with brown (but not burned); I did this under the broiler while roasting the peppers.
  • Combine the corn with the chopped cilantro and scallions; set aside.
  • Preheat oven to 350 degrees Fahrenheit.
  • In a medium hot skillet, add the olive oil, then saute the onions for 1 minute; add the garlic and saute until the onion is translucent; add the ground turkey and saute until the turkey is cooked; add the cumin, oregano, salt, and pepper to taste; set aside.
  • In a bowl, beat the egg whites& lecithin (or whole eggs or egg substitute), and corn flour until smooth.
  • To the egg mixture, add the evaporated milk (I beat the xanthan gum into the milk first, but this step is optional), cayenne pepper, salt and pepper to taste (but don't taste it really unless your eggs are pasteurized!).
  • Layer the ingredients in a greased oven-proof dish (I used a souffle dish that is about 4 inches deep) in whatever order you'd like, ideally ending with a layer of the roasted peppers; save about 1/4 c of the shredded cheese for the top.
  • Pour the egg white mixture over the top and sprinkle with the reserved cheese.
  • Bake in the center of the oven for about an hour or until set; I made the mistake of undercooking, but got it to set up firmly by finishing it off in the microwave for 5 minutes.
  • Suggested garnishes: diced red and yellow bell pepper, chopped cilantro, and scallions.

Nutrition Facts : Calories 596.3, Fat 49, SaturatedFat 9.6, Cholesterol 65.1, Sodium 303.3, Carbohydrate 23.2, Fiber 4.3, Sugar 7.9, Protein 30.2

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.

BEST YET TURKEY CHILI



Best Yet Turkey Chili image

This chili is delicious. Add whatever amount of seasonings your family enjoys, and also add extra vegetables like zucchini and carrots if you want. Please make and enjoy -- I know you will!

Provided by Rachel

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Yield 6

Number Of Ingredients 9

1 ½ pounds ground turkey
1 green bell pepper, chopped
1 (19 ounce) can black beans, with liquid
1 (28 ounce) can diced tomatoes, with liquid
1 (15.25 ounce) can whole kernel corn, with liquid
1 pinch ground cumin, or to taste
1 pinch chili powder, or to taste
1 pinch red pepper flakes, or to taste
1 pinch ground cinnamon, or to taste

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.

Nutrition Facts : Calories 339.3 calories, Carbohydrate 33.9 g, Cholesterol 83.8 mg, Fat 9.6 g, Fiber 9.2 g, Protein 31.1 g, SaturatedFat 2.4 g, Sodium 829.3 mg, Sugar 5.9 g

SLOW COOKER TURKEY CHILI WITH CORNBREAD DUMPLINGS RECIPE BY TASTY



Slow Cooker Turkey Chili With Cornbread Dumplings Recipe by Tasty image

Here's what you need: ground turkey, medium yellow onion, red bell pepper, yellow bell pepper, garlic, tomato sauce, black beans, pinto bean, frozen corn, chili powder, ground black pepper, kosher salt, large eggs, unsalted butter, whole milk, light brown sugar, all-purpose flour, yellow cornmeal, baking powder, kosher salt, shredded cheddar cheese, jalapeño, fresh cilantro, green onion

Provided by Pierce Abernathy

Categories     Dinner

Yield 6 servings

Number Of Ingredients 24

1 lb ground turkey
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
2 cloves garlic, minced
28 oz tomato sauce, 1 can
15 oz black beans, 1 can, drained and rinsed
15 oz pinto bean, 1 can, drained and rinsed
1 cup frozen corn, thawed
2 teaspoons chili powder
1 teaspoon ground black pepper
2 teaspoons kosher salt
2 large eggs
3 tablespoons unsalted butter, melted
3 tablespoons whole milk
2 tablespoons light brown sugar
1 cup all-purpose flour
1 cup yellow cornmeal, fine
2 teaspoons baking powder
¼ teaspoon kosher salt
1 cup shredded cheddar cheese
1 jalapeño, sliced
¼ cup fresh cilantro, chopped
2 tablespoons green onion, sliced

Steps:

  • Combine the ground turkey, onion, bell peppers, garlic, crushed tomatoes, black and pinto beans, corn, chili powder, pepper, and salt in the bowl of a slow cooker.
  • Cook on low for 6-8 hours or high for 4 hours.
  • Once the chili has cooked for 6-8 hours, make the dumplings: Combine the eggs, melted butter, milk, and brown sugar in a large bowl.
  • Add the flour, cornmeal, baking powder, and salt and stir until smooth. Fold in the cheese.
  • Using a small ice cream scoop, dollop the batter on top of the chili and cook for 2 more hours on low or 1 hour on high, until the dumplings are puffed and tender.
  • If using, garnish the chili with jalapeño, cilantro, and green onions.
  • Enjoy!

Nutrition Facts : Calories 673 calories, Carbohydrate 83 grams, Fat 22 grams, Fiber 15 grams, Protein 38 grams, Sugar 14 grams

TURKEY CHILI



Turkey Chili image

I've taken my mother's turkey chili recipe and made it thicker and more robust. It's a favorite, especially in fall and winter. -Celesta Zanger, Bloomfield Hills, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h50m

Yield 12 servings (3 quarts).

Number Of Ingredients 16

1 pound lean ground turkey
3/4 cup chopped celery
3/4 cup chopped onion
3/4 cup chopped green pepper
2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 jar (24 ounces) meatless pasta sauce
1 can (16 ounces) hot chili beans, undrained
1-1/2 cups water
1/2 cup frozen corn
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
Optional toppings: Sour cream, cubed avocado, diced jalapeno peppers

Steps:

  • In a large skillet, cook and crumble turkey with celery, onion and pepper over medium-high heat until turkey is no longer pink, 6-8 minutes. Transfer to a 5-qt. slow cooker. Stir in seasonings, tomatoes, pasta sauce, chili beans, water and corn., Cook, covered, on high 1 hour. Reduce setting to low; cook, covered, until flavors are blended, 5-6 hours., Stir in kidney and pinto beans; cook, covered, on low 30 minutes longer. If desired, serve with sour cream, avocado and jalapeno.

Nutrition Facts : Calories 200 calories, Fat 4g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 535mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 8g fiber), Protein 15g protein. Diabetic Exchanges

TURKEY CORN CHILE



Turkey Corn Chile image

Make and share this Turkey Corn Chile recipe from Food.com.

Provided by TiaZia

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1 medium onion, chopped
1 tablespoon vegetable oil
2 garlic cloves, chopped
1 1/3 lbs lean ground turkey
1 small red bell pepper, chopped
1 1/2 cups frozen corn
1 (32 ounce) can diced tomatoes
3 scallions, chopped
1 teaspoon poultry seasoning
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 -2 ounce hot sauce (I like Chulula)
salt (to taste)
pepper (to taste)
shredded cheese, for topping
crushed tortilla chips, for topping

Steps:

  • In a deep saucepot over med-hi heat, saute onion in oil for 3-5 minute. Add garlic & cook for 1 minute more.
  • Add turkey & brown 5 minutes.
  • Add bell pepper, corn, & tomatoes. Bring to a bubble, stirring in scallions, spices, hot sauce, & salt & pepper.
  • Reduce heat & simmer for 10 minutes.
  • Top with shredded cheese & tortilla chips.

Nutrition Facts : Calories 387.6, Fat 16.8, SaturatedFat 3.8, Cholesterol 104.3, Sodium 345.4, Carbohydrate 29.2, Fiber 6.7, Sugar 8.5, Protein 35.1

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