Recipes for "turkey chili"

Bring the chicken broth and 1 cup of water to a boil in a small saucepan. Add the farro (or rice or whatever grain you’re using), cover the pot, and reduce to a simmer for about 30 minutes or until all liquid is evaporated.

While the farro is cooking, heat the olive oil over medium high heat. Add the onions, garlic, and jalapeños and saute for 1-2 minutes, stirring frequently to avoid burning the garlic. Add the turkey and cook until all the meat is browned and broken apart into “crumbles”. Add the black beans, ancho chili powder, chili powder, cumin, salt, and salsa and simmer for a few minutes. Add the tomatoes and however much of the remaining 2 cups water that you feel like you need to get the right consistency. Simmer for a few minutes while the farro finishes cooking in a separate pot.

Add the cooked farro to the pot of chili and stir to combine. Top with sour cream, cheese, green onions, and tortilla chips.

In a large, 8-quart, thick-bottom pot, heat the olive oil on medium high heat. Add the onions and green peppers and cook, stirring, until golden, about 5 minutes.

Add the garlic, chili powder, and cumin, and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.

Add tomatoes, tomato paste, stock, kidney beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, partially covered, for an hour.

Salt to taste. Add sugar to taste if needed to balance the acidity of the tomatoes.

The chili may be made in 2 days in advance, or frozen for 2 months.

Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with cornbread.

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1. Melt the butter in a large pot over medium heat. Add the turkey, onion, poblano pepper, celery, garlic powder, paprika, chili powder, and season with salt and pepper. Cook for 5-10 minutes until the turkey is browned all over.

2. Add the hot sauce, enchilada sauce, and broth. Simmer for 10 minutes or up to all day. The longer you can cook, the more flavor the chili will have.

3. Stir in the yogurt or melted cream cheese. Add the cheddar cheese. Cook for 5 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro

4. Ladle the soup into bowls and top with tortilla chips. Then, finish as desired with a dollop of yogurt, avocado, green onions, cilantro, and a squeeze of lime juice. Enjoy!

Heat the oil over medium high heat in a heavy, deep pot. Add the onion, turkey, 1 tablespoon chili powder, and 1 tablespoon taco seasoning. Add water as needed to keep the turkey moist and moving around in the pan. When the turkey is browned and crumbled and the onions are soft, remove from the pan and set aside.

Add the sweet potatoes to the same pot with the remaining spices and stir to combine. When the sweet potatoes have browned just slightly, add the garlic, water, and broth. Bring to a low boil and simmer for 10 minutes or so, until the sweet potatoes are very soft. Using an immersion blender, puree the mixture until it reaches your desired consistency (you can also transfer to a regular blender and puree that way).

Add the browned turkey, black beans, and cayenne – stir to combine.

Heat the oil in a large, thick bottomed pot (6- to 8-quart) on medium heat. Add the chopped onion, carrot, and bell peppers, and sprinkle with salt. Cook until softened, 6 to 8 minutes.

Cook for 1 minute more.

Break the turkey up with a wooden spoon. Increase the heat to medium high. Stir and cook until the turkey is no longer pink, about 5 minutes.

Use a straight edge spatula or wooden spoon to scrape up any browned bits from the bottom of the pan.

Add the black beans. Bring the chili to a boil, lower to a simmer. Cover and cook for half an hour.

Uncover and cook for another half hour, or until the the liquid thickens.

Remove the bay leaf. Taste the chili and adjust seasonings, adding salt and pepper to taste.

Serve with rice or heated corn tortillas.

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Make the spice mix: Mix ancho chili powder, paprika, cumin, salt, chipotle pepper, oregano, cocoa powder, black pepper, cayenne pepper, and cinnamon in a bowl; set aside.

Make the chili: Heat olive oil in a large, heavy pot over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in ground turkey and garlic. Cook and stir until turkey is no longer pink, breaking up any large chunks, 7 to 8 minutes. Stir in spice mixture. Cook until fragrant, 3 to 4 minutes.

Stir in tomato purée and water. Bring to a simmer, then reduce heat to low. Cook until turkey meat is broken down, about 1 hour. Stir in beans, and continue to simmer until flavors have blended, 20 to 30 more minutes.

Heat vegetable oil in a large pot over medium-high heat. Add turkey; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard any excess grease.

Add onion to the pot; cook and stir until translucent, about 5 minutes. Stir in tomatoes, broth, all beans, chili powder, garlic, paprika, oregano, cumin, salt, and pepper; bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes.

Ladle into bowls and garnish with Cheddar cheese.

Gather all ingredients.

Heat oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.

Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans, and onion.

Season with chili powder, garlic powder, cumin, red pepper flakes, black pepper, allspice, and salt.

Cover, and cook on Low for 8 hours, or on High for 4 hours.

Add ground turkey to a large pot over medium heat; cook and stir until crumbly and no longer pink, about 5 minutes.

Stir in crushed tomatoes, tomato sauce, kidney beans, pinto beans, black beans, onion, garlic, and red wine; season with chili powder, bay leaves, cumin, parsley, oregano, black pepper, and red pepper flakes. Increase heat to medium-high; bring to a simmer, then reduce heat to medium-low, cover, and simmer 2 hours, stirring occasionally. Discard bay leaves before serving.

Place turkey and bell pepper in a large saucepan over medium heat, and cook until turkey is evenly brown, 8 to 10 minutes.

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.

Heat olive oil in a large soup pot over medium heat. Add turkey; cook, stirring often, until crumbly, browned, and no longer pink, about 10 minutes. Drain and discard any fat.

Transfer turkey to a slow cooker; stir in diced tomatoes, pumpkin, chili beans, black beans, onion, brown sugar, pumpkin pie spice, and chili powder. Cover slow cooker.

Cook on Low until pumpkin is tender and starts to break apart, at least 3 hours.

Heat oil in a large skillet over medium heat. Add onion, green bell pepper, yellow bell pepper, and garlic; cook and stir until tender.

Stir in turkey and cook until evenly brown; drain.

Mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 15 to 20 minutes. Serve topped with Cheddar cheese and sour cream.

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).

Heat olive oil in a large saucepan over medium heat. Add bell peppers, onion, garlic, and habanero pepper; cook and stir until onion translucent. Push bell pepper mixture to one side of pan; crumble in ground turkey. Cover and cook until turkey no longer pink, about 5 minutes, stirring occasionally.

Season with hot cocoa mix, chili powder, paprika, cumin, red pepper flakes, oregano, black pepper, and seasoned salt. Stir in diced tomatoes with green chiles, kidney beans, tomato sauce, Worcestershire sauce, and liquid smoke. Add beer; partially cover pan, and simmer over medium heat for about 50 minutes, stirring occasionally.

Stir in corn and hot pepper sauce; simmer about 10 minutes more. Remove from heat; cool for a few minutes before serving.

Heat oil in a large pot over medium-high heat. Add onion and bell pepper and cook, stirring occasionally, until vegetables are soft, about 7 minutes. Stir in garlic and cook until it starts to soften, about 1 minute.

Stir in chili powder, cumin, oregano, salt, and pepper. Add turkey and stir until well coated with spices. Pour in crushed tomatoes, chicken broth, beer, brown sugar, and Worcestershire sauce. Reduce heat to medium low and bring to a simmer, uncovered. Cook, stirring occasionally, until chili has thickened, about 50 minutes. Add black beans and cook until heated through, about 10 minutes. Season with salt and pepper.

Heat olive oil in a pot over medium-high heat. Add onion and 1 teaspoon salt; cook and stir until onion starts to soften and turns translucent, about 5 minutes.

Meanwhile, combine chili powder, cumin, black pepper, cocoa powder, ground chipotle, oregano, and cinnamon in a small bowl. Add spice mixture and garlic to onion; cook and stir, 1 to 2 minutes.

Stir in 4 cups chicken broth, diced tomatoes with chiles, and tomato sauce; increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer, stirring occasionally, for 15 minutes.

Add turkey and more chicken broth if needed; cook, stirring occasionally, 15 minutes more.

Taste; adjust seasonings as needed. Increase heat to high; bring to a boil. Stir in pinto beans and elbow macaroni; cover pot tightly with a lid. Cook, covered, until pasta is just barely tender, about 5 minutes.

Turn off heat; remove lid and stir well. Cover; let sit for 5 minutes. Uncover; stir in Cheddar cheese and serve immediately.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add ground turkey and turkey sausage. Cook and stir until browned and crumbly, 5 to 7 minutes. Add tomatoes and tomato soup. Close and lock the lid.

Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add chili seasoning, garlic powder, cumin, and smoked paprika. Stir to combine.

Brown turkey over medium heat in a heavy pot, stirring frequently and breaking up turkey. Cook until brown, about 8 minutes.

Raise heat to medium-high and add onions. Cook until onions are browned and caramelized, about 4 minutes. Add the fire roasted tomatoes. Stir to combine. Add the Knorr® Fiesta Sides™ - Spanish Rice, water, chili powder, cumin, and coriander. Stir to combine.

Bring chili to a boil. Reduce heat to low; cover and simmer until flavors have blended, about 8 minutes.

Heat a large skillet over medium-high heat. Cook and stir turkey, onions, and Anaheim chile peppers in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and transfer turkey mixture to a slow cooker.

Mix kidney beans, Mexican-style tomato sauce, chili powder, cornmeal, garlic, onion flakes, cocoa powder, cumin, ground black pepper, sugar, parsley, oregano, beef base, red pepper flakes, and coriander into turkey mixture. Add enough water to reach desired consistency.

Cook on High for 4 hours (or on Low for 8 to 10 hours).

Place tomatillos, poblano peppers, and jalapeños cut side down on a baking sheet. Broil 3 inches from the heat source until skins are charred, 3 to 5 minutes.

Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.

Heat oil over medium-high heat in a large Dutch oven. Add turkey and cook as specified on the package. Always cook to well done, 165 degrees F (74 degrees C) as measured by a meat thermometer.

Add onion and garlic, and cook until tender, about 5 minutes. Add cumin and coriander, and cook until just fragrant. Stir in tomatillo-pepper mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.

Put the carcass, along with the optional neck, gizzard, heart, and wing tips, into a large stockpot. You may need to break the carcass apart to get it to fit. If needed, make it in two smaller pots.

Add the onions, celery, carrots, bay leaves, parsley, and thyme. Add enough cold water to cover the bones by an inch.

Set the stockpot over high heat and bring it to a boil. Right when it starts to bubble away, reduce it to a low simmer. You’re looking for small bubbles around the edges, not a hard boil. This gentle cooking produces a cleaner-tasting stock that’s clear, not cloudy, and has a lot of body.

Simmer the stock at least 2 hours and up to 4 hours. No need to keep the lid on. Remember, the longer and gentler the simmer, the better the stock. I like to get it going as I clean the kitchen in the evening.

If there’s scum at the top as it simmers, don’t stir it in. Use a skimmer or a slotted spoon to scoop it out and discard it. These are the impurities in the bones coming up.

Set a colander over a large stockpot or large bowl and strain the stock into it. You may have to do this in batches.

Alternatively, you can fish out the bones and vegetables with tongs or a slotted spoon. Sometimes you only have one stockpot—the one you’re cooking the stock in—which gives you limited options for receptacles for straining the stock. Get creative if you must.

Toss out the cooked vegetables and bones. You can pick off any bits of meat, but they will be stringy and flavorless, so I skip it.

The stock is now ready to use if you’re ready to cook with it. If so, you may want to spoon off as much of the fat floating on top.

If not, let the stock cool to room temperature. There are ways to speed this up: pour it into smaller pots, set the pot in an ice bath, or pour it into shallow pans. But don’t place a giant stockpot of hot stock straight in the fridge because it can spoil.

Chill it overnight and then scrape off the fat that solidifies on top.

Pour the stock into airtight containers. Refrigerate it up to 7 days or freeze it for up to 1 year.

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In a large, heavy-bottomed pot over medium heat, heat the oil. Add the onions and garlic and cook, stirring often, for 6 minutes, or until the onions soften.

Add the beef and salt. Cook, breaking the meat up with a potato masher or the edge of a spoon, for 5 minutes, or until it is no longer pink.

Add the ancho and chipotle powders, cumin, and oregano to the pot. Cook, stirring, for 1 minute. Stir in the bell peppers.

In a blender, pulse the tomatoes and their juices for 5 seconds to break them up. Add them to the pot with the water and bring to a boil.

Lower the heat and simmer for a minimum of 45 minutes or up to 1 1/2 hours, or until the liquid is well flavored (the longer the better!).

Add more hot water during cooking, 1/2 cup at a time, if the mixture seems too thick.

Add the beans and corn and cook, stirring, for 5 minutes, or until hot. Taste and add more salt or chili powder, if you like.

Set out bowls of your favorite garnishes for serving.

This chili keeps for about a week, covered, in the refrigerator and up to 3 months when frozen.

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Bring 2 to 3 quarts of water to a boil, adding 1 teaspoon of salt for each quart of water. Cook the pasta according to the package directions until al dente. Drain the pasta and set it aside.

In a large skillet, melt 3 tablespoons of the butter over medium-high heat. Add the mushrooms and cook, stirring, until all of the liquid the mushrooms give off has evaporated, 5 to 7 minutes. Set aside.

Simply Recipes / Cambrea Gordon

In a large, heavy saucepan, melt 4 tablespoons of butter. Stir in the flour and cook the mixture over low heat, stirring, for 3 minutes.

Simply Recipes / Cambrea Gordon

Into the saucepan with the butter and flour, slowly whisk in the milk, cream, chicken broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.

Simply Recipes / Cambrea Gordon

In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste.

Note that if you have been using unsalted or low-sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste.

Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole.

Simply Recipes / Cambrea Gordon

Simply Recipes / Cambrea Gordon

In a small bowl combine well the remaining 1/3 cup Parmesan and the breadcrumbs. Sprinkle the mixture evenly over the tetrazzini and dot the top with the remaining 1 tablespoon butter, cut into bits.

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Simply Recipes / Cambrea Gordon

Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

Garnish individual servings with chopped parsley.

Simply Recipes / Cambrea Gordon

Make the “meat” – pulse all ingredients in a food processor until broken down into a chunky paste-like texture. Set aside.

Heat the olive oil over medium heat. Add the onions and garlic. Sauté for 5-10 minutes until very soft.

Add green chiles, tomato paste, chili powder, cumin, smoked paprika, and soy sauce. HELLO FLAVOR.

Add your “meat” to the pan – once it mixes in and starts cooking, it should start to resemble chili meat. Let the “meat” cook for 10 minutes or so to soften the vegetables. Season with salt.

Add tomatoes, beans if you want, and water to get the consistency right. Let it simmer for about 45 minutes to soften the vegetables, thicken it up, and let the flavors come together.

Serve with your favorite chili toppings, and there it is! VEGETARIAN CHILI! You did it.