SMOKED WHITE TURKEY CHILI
Tired of Turkey after 3 days, this easy one pot recipe spices and spruces up the flavor. This recipe uses yellow tomatoes that are lower in acid than most tomatoes, and lends a sweetness accompanied by a touch of smoke, savory cilantro and spicy jalapenos. Shoepeg corn plays a supporting role by imparting a little crunch to each bite.
Provided by Timothy F.
Categories Stew
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place a heavy bottomed saucepan or dutch oven over medium high heat and add olive oil. Add onion, green onion bottoms, shallots and garlic. Saute until soft, stirring often to avoid scorching garlic.
- Add tomatoes and increase heat to high. Add Jalapenos. Open cans of beans and pour off most of the syrup (do not rinse!). When tomatoes are boiling, add the beans, stir and reduce heat to medium.
- Open shoepeg corn and add, stir. Add cilantro paste, white pepper and cumin. Simmer for 10 minutes.
- Add smoked turkey breast and simmer for another 10 minutes. Add green onion tops and serve.
- If you don't have smoked turkey, 1 teaspoon of liquid smoke may be added as a substitute.
Nutrition Facts : Calories 254.4, Fat 3.8, SaturatedFat 0.6, Sodium 655, Carbohydrate 47.4, Fiber 10.4, Sugar 2, Protein 13.8
LEFTOVER TURKEY CHILI
Put leftover roast turkey to good use in this simple, flavor-packed chili. Using fire-roasted tomatoes gives it an extra layer of toasty flavor, but regular diced tomatoes work fine, too. For a change-up from the traditional cornbread side, try it ladled over leftover mashed potatoes!
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper, and cook, stirring occasionally, until the vegetables are soft, about 6 minutes. Stir in the jalapeno and garlic and cook until they soften slightly, about 1 minute.
- Stir in the chili powder, cumin, oregano, 1/2 teaspoon salt and a few grinds of pepper. Add the turkey and stir until well coated in the spices. Pour in the tomatoes and chicken broth and scrape up any spices that may have stuck to the bottom of the pan. Bring the chili to a simmer on medium-low and cook, uncovered, on until the liquid has reduced by a few inches and the chili has thickened, about 1 hour.
- Drain and rinse one of the cans of beans; leave the bean liquid in the second can. Add all the beans plus the reserved bean liquid to the pot and heat until the beans are warmed through, about 10 minutes. Season to taste with more salt and pepper. Serve in bowls over potatoes or rice with a dollop of sour cream and sprinkle of chopped scallions.
SMOKIN' SCOVILLES TURKEY CHILI
This is a hearty and relatively low-fat chili recipe that is guaranteed to satisfy even the most sadistic spicy food lover...REAL MAN FOOD. (For those with wimpier taste buds, omit the Habanero pepper). Try melting a tablespoon of whipped cream cheese into each dish. Hoo boy! Also, drink beer with lime. The acidity seems to help calm the assault on your taste buds when it gets to be too much.
Provided by JIMBOLYA
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h25m
Yield 8
Number Of Ingredients 22
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, green peppers and habanero pepper; cook and stir until the onion is transparent. Push these to one side of the pot, and crumble in the ground turkey. Cover, and cook for about 5 minutes, stirring occasionally, or until the meat is no longer pink. Stir everything together so the garlic doesn't burn.
- Season with chili powder, red pepper flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoned salt. Stir in Worcestershire sauce, liquid smoke, diced tomatoes with green chilies, tomato sauce and kidney beans. Crack open a beer, and pour in about 1/3. Drink or discard the rest. Partially cover the pan, and simmer over medium heat for about 50 minutes, stirring occasionally.
- Mix in the corn and hot pepper sauce, and simmer for about 10 more minutes. Remove from the heat and allow to cool for a few minutes before serving.
Nutrition Facts : Calories 327.6 calories, Carbohydrate 24.8 g, Cholesterol 83.8 mg, Fat 13.9 g, Fiber 7.1 g, Protein 28.1 g, SaturatedFat 3 g, Sodium 1099.5 mg, Sugar 5.6 g
POTATO AND SMOKED TURKEY CHILI
Ready, Set, Cook! Special Edition Contest Entry. This is an adaptation of a chili recipe I won Best In Show with. The addition of the diced potatoes is fabulous! You can adjust the heat by adding more of less of the salsa verde. This is a crowd pleaser and will win you raves no matter where you serve it!
Provided by Chili-Queen
Categories Potato
Time 1h
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Remove and discard skin from smoked turkey legs, remove and dice meat.
- Heat olive oil to medium-high heat and add diced turkey and green onions. Saute for approximately 5min.
- Add cumin and white chili mixes, stir well then add chicken broth and salsa verde.
- Stir well and add Simply Potatoes-Diced Potatoes with Onions and canned, drained beans.
- Cook, stirring occasionally, for 30min.
- Remove from heat and stir in chopped cilantro and lime juice, if desired.
- Serve with shredded cheese, sour cream, lime wedges and tortilla chips or corn bread.
WHITE BEAN TURKEY CHILI
Looking for a hearty but healthy chili for your crew? Well, look no further, Dorothy Muenzer serves this robust meal to her Perry, New York gang and they keep coming back more. Chock-full of ground turkey, white kidney beans and diced tomatoes, it's so full of flavor, your family won't even miss the ground beef!
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven or large soup kettle, cook the turkey and onions over medium heat until meat is no longer pink; drain. Add oregano and cumin; cook and stir 1 minute longer. Stir in tomatoes, broth, tomato sauce, chili powder, cocoa, bay leaves, salt and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add beans; heat through. Discard bay leaves.
Nutrition Facts : Calories 276 calories, Fat 6g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 948mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 13g fiber), Protein 22g protein. Diabetic Exchanges
WHITE TURKEY CHILI
Categories Soup/Stew Bean turkey Super Bowl Kid-Friendly Fall Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 17
Steps:
- Heat vegetable oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add cumin and stir until fragrant, about 30 seconds. Add cubed turkey breast and ground turkey. Sauté until no longer pink, about 4 minutes.
- Add 3 cups stock, barley, jalapeños, marjoram and summer savory to turkey mixture. Cover and simmer until barley is almost tender, stirring occasionally, about 40 minutes.
- Add cannellini and garbanzo beans to chili. Simmer uncovered until barley is tender and chili is thick, about 15 minutes. Season with hot pepper sauce, salt and pepper. (Can be made 1 day ahead. Cover and chill.Bring to simmer before serving.)
- Serve chili, passing green onions, cheese and sour cream separately.
WHITE CHILI WITH GROUND TURKEY
A great alternative to regular chili. This dish has a unique taste that even the pickiest eater will enjoy. Make sure you spice this one to taste! Garnish with cheese, salsa, sour cream and cilantro leaves, and serve with rolled tortillas on the side.
Provided by Donna Nugent
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.
- Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.
Nutrition Facts : Calories 395.9 calories, Carbohydrate 26.7 g, Cholesterol 92.3 mg, Fat 17.3 g, Fiber 7.2 g, Protein 31.5 g, SaturatedFat 7.6 g, Sodium 1366 mg, Sugar 2.1 g
WHITE TURKEY CHILI
It takes only 30 minutes to make a steaming bowl of this satisfying and comforting chili. Cannellini beans and ground white turkey meat are two healthy sources of protein.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat oil over medium heat. Add onion, jalapeno, garlic, oregano, and cumin; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, 3 to 4 minutes.
- Add turkey and cook, breaking up with a spoon, until no longer pink, 2 to 3 minutes. Add beans and 3/4 cup water. Bring to a boil, while mashing some of the beans against side of pan to release starch. Reduce heat to medium and simmer until thickened, 5 to 10 minutes.
- Season with salt and pepper; garnish as desired.
Nutrition Facts : Calories 506 g, Fat 22 g, Fiber 11 g, Protein 33 g
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SMOKY TURKEY CHILI RECIPE - MARCIA KIESEL | FOOD & WINE
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Servings 8Total Time 3 hrs 30 mins
- In a large enameled cast-iron casserole, heat the oil. Season the turkey with salt and pepper; cook over moderate heat until browned, 15 minutes. Transfer to a plate. Add the garlic and onions to the casserole and cook over low heat, stirring occasionally, until softened, 10 minutes. Add the ancho and chipotle chile powders, cumin and cloves and cook, stirring, for 5 minutes. Add the tomatoes and water; bring to a simmer.
- Return the turkey to the casserole; bring to a boil. Cover and simmer over low heat until tender, about 2 hours. Transfer the turkey to a plate and let cool slightly. Discard the bones and skin and cut the meat into bite-size pieces.
- Skim the fat from the chili. Add the squash and turkey. Simmer over low heat until the squash is tender, 15 minutes. Add the beans and poblanos. Season with salt and pepper. Ladle 1 cup of chili into a bowl. Stir in the tomato paste until dissolved, then stir the chili back into the casserole. Simmer for 5 minutes, then serve in mugs or bowls.
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