Fiesta Turkey Chili Recipes

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.

Steps:

• Heat the olive oil over medium-low heat; cook and stir the ground turkey, using the back of a wooden spoon to work the meat into small crumbles as it cooks. When the meat is about half browned, stir in the onion, garlic, and black pepper; cook and stir until the turkey is crumbly, evenly browned, and no longer pink.
• Stir in 1 tablespoon of the prepared mustard, the cayenne pepper, chili powder, and water. Bring the mixture to a boil, reduce the heat, and simmer, stirring, until the water has evaporated, about 20 minutes. Stir in the remaining mustard and the chopped jalapeno, and cook until heated through, about 5 more minutes. Spoon the mixture onto the hamburger buns.

Steps:

• Heat oven to 350 degrees. Coat 1 1/2 quart baking dish with cooking spray.
• Heat skillet over medium-heat heat and coat with cooking spray, add turkey and salt. Cook, breaking meat into small pieces, until cooked through (5 to 7 minutes). Stir in chili powder, cumin, veggie chili, corn, scallions and salsa. Cook, stirring occasionally, for 3 minutes. Transfer mixture to prepared baking dish. Sprinkle cheese evenly over top and bake for 20-25 minutes, until cheese melts and turkey mixture is bubbling.

Steps:

• In saucepan over medium heat, heat canola oil. Cook red peppers, onions, zucchini, and garlic for 4 minutes.
• Add ground turkey, chili powder and cumin. Cook 5 minutes, or until turkey is no longer pink.
• Add chicken broth, diced tomatoes, corn kernels and Hershey's Kisses. Cover, let simmer 5 minutes.

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.

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.

Steps:

• Sauté onion in hot oil in a large Dutch oven over medium heat 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in turkey and next 8 ingredients. Bring to a boil, stirring occasionally; reduce heat, and simmer 15 minutes. Serve with desired toppings and Green Chile Biscuits.
• To make Green Chili Biscuits:.
• Stir together baking mix and remaining ingredients until a soft dough forms. Turn dough onto a lightly floured surface; knead 3 or 4 times.
• Pat or roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch round cutter, and place on an ungreased baking sheet.
• Bake at 450° 10 to 12 minutes or until biscuits are golden brown.

Steps:

• 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.