30 Minute Turkey Chili Recipes

Steps:

• Heat the olive oil in a large, heavy skillet over medium-high heat.
• Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.
• Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more.
• Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes.
• Add the beer and simmer until reduced by about half, about 8 minutes.
• Add the tomatoes-crushing them through your fingers into the skillet-along with their juices and the beans; bring to a boil.
• Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
• Ladle the chili into bowls and serve with the garnishes of your choice.
• Cook's Note: A skillet's larger surface area reduces sauces faster than simmering in a saucepan.

Steps:

• 1. Heat olive oil in a large, heavy skillet over medium-high heat. Add onion, garlic, 1 tablespoon salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.
• 2. Stir in tomato paste and chipotle chile and sauce; cook 1 minute more. Add turkey, breaking it up with a wooden spoon, and cook until meat begins to brown, about 3 minutes. Add beer and simmer until reduced by about half, about 8 minutes. Add tomatoes-crushing them through your fingers into skillet-along with their juices and beans; bring to a boil. Cook, uncovered and stirring occasionally, until thickened, about 10 minutes.
• 3. Ladle chili into bowls and serve with garnishes of your choice.
• Calories: 400
• Total Fat: 13 grams
• Saturated Fat: 1.5 grams
• Total Carbohydrate: 34 grams
• Protein: 38 grams
• Sodium: 510 milligrams
• Cholesterol: 45 milligrams
• Fiber: 12 grams

Steps:

• Cook turkey and onions in large nonstick skillet on medium-high heat 5 min. or until turkey is done, stirring occasionally.
• Add next 4 ingredients; stir. Bring to boil; cover. Simmer on medium-low heat 10 min., stirring occasionally. Remove from heat.
• Sprinkle with cheese; cover. Let stand 3 min. or until melted. Serve with tortillas.

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, soup and seasonings; bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until thick and bubbly. Garnish with green pepper and cheese.

Steps:

• Heat a large nonstick skillet over medium heat. Add the ground beef and cook for 8 to 10 minutes, breaking it into 3/4 inch or so crumbles and stirring occasionally. Drain off the fat.
• Stir in the beans, broth, tomatoes and chili powder, and bring to a boil. (You can hold back some of the broth if you want a thicker chili - it depends on whether you add extra beans or tomatoes. Or just cook it longer to reduce).
• Reduce heat, cover and simmer 20 minutes to develop flavors, stirring occasionally.
• Serve with toppings, as desired.

Steps:

• Heat the oil in a large, heavy-bottomed pot over medium heat until warm. Add the garlic, onion and pepper and cook, stirring frequently, until the vegetables are soft, about 5 minutes.
• Stir in the cumin, chili powder, pinto beans with the chili sauce, kidney beans, crushed tomatoes, tomato paste and brown sugar, stirring to combine. Add the chopped turkey, reduce the heat to low and cook, stirring occasionally, until the chili is heated through, about 10 minutes.
• Serve topped with sour cream, shredded Cheddar and sliced scallions, if desired.