My Favorite Turkey Chili Recipes

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MY FAVORITE TURKEY CHILI

I've been making this for YEARS!!! I've got this written on an OLD recipe card... it's yellowed and stained.... I've used it ALOT!!! and made it many many times... unfortunately.. since my cooking style is using a recipe as a GUIDE.. (I'm alot like Rachael Ray, I don't really "measure" I just pour, and say... that LOOKS like the right amount.. LOL it comes out tasting a BIT different each time.. but ALWAYS AMAZING!! everyone LOVES it!! Because I've had it since I was a teenager, I honestly can't tell you where I got this recipe from... I just know it's always been a favorite. All of that being said... please know, I have rarely used the exact measurements.. and I've always played around with the ingredients... adding things, not putting some things in sometimes... this is a great STARTER recipe.. and play with it as you like.. WONDERFUL for leftover turkey.. as it's not the SAME OLD "Leftover Turkey Sandwiches" (not that I don't like those...) (Love you, Mom)

Provided by PamperedChefAngie

Categories     Whole Turkey

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 17



My Favorite Turkey Chili image

Steps:

  • Heat oil in stockpot.Add onion.
  • Cook over medium heat until translucent.
  • Add red and green bell peppers, cook until tender.
  • Add garlic, cook until aroma is apparent.
  • Add turkey, mix well.
  • Add Chili Powder, cumin, oregano, and cayenne.
  • Saute briefly, then add tomato puree, chicken broth and beer.
  • Mix, and stir in cornmeal.
  • Bring to a simmer, cover the pan, reduce heat to low.
  • Cook 30 minutes until turkey is tender.
  • Adjust seasoning to taste.
  • Serve in bowls, garnish with cheese and cilantro.

Nutrition Facts : Calories 209.3, Fat 7.6, SaturatedFat 2.8, Cholesterol 50.5, Sodium 388.3, Carbohydrate 11.3, Fiber 2.2, Sugar 3.2, Protein 21

1 small white onion, chopped
1 1/2 teaspoons extra virgin olive oil (I lovingly call it EVOO now)
1 red bell pepper, chopped
1 green bell pepper, chopped
2 garlic cloves, chopped
1/2-1 lb cooked turkey, diced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground oregano (i usually put more, I LOVE oregano)
1/8 teaspoon cayenne pepper
2 teaspoons tomato puree
3/4 cup chicken broth
6 ounces beer (depending on what time of day it is.. I'll either drink the other 6 oz... or just add it to the chil)
2 tablespoons cornmeal
1/4 teaspoon salt (sea salt is BEST)
1/4 cup grated cheddar cheese (or your choice)
1 2/3 cups fresh cilantro, chopped

THE BEST TURKEY CHILI

This is just the best tasting chili. My family prefers it over beef chili. I like to put out toppings such as chopped onion, cilantro, chopped bell pepper, cheese, and sour cream and let everyone serve themselves.

Provided by Valerie Brunmeier

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

Time 2h30m

Yield 14

Number Of Ingredients 16



The Best Turkey Chili image

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.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 22.2 g, Cholesterol 47.9 mg, Fat 5.8 g, Fiber 7.7 g, Protein 19.6 g, SaturatedFat 1.4 g, Sodium 561.9 mg, Sugar 1.6 g

2 pounds ground turkey
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can pinto beans, rinsed and drained
1 (15.5 ounce) can black beans, rinsed and drained
½ cup chopped onion
1 clove garlic, minced
¼ cup red wine
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried parsley
1 teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
2 bay leaves

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