Spicy Turkey Four Bean Chili Recipes

Steps:

• Combine diced tomatoes with green chiles, chili beans, salsa, dark and light red kidney beans, black beans, onions, garlic, chili powder, red pepper flakes, black pepper, cumin, taco seasoning mix, and hot sauce in a large soup pot. Bring to a boil, reduce heat to low, and cover pot. Simmer until soup is heated and onions are translucent, about 20 minutes.
• Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, about 10 minutes; drain and discard grease. Stir crumbled turkey into chili.
• Cover pot and simmer chili until flavors have blended, about 1 hour.

Steps:

• Heat the canola oil in a large skillet, preferably cast iron, on high heat. Add the ground turkey and saute until browned, about 3 minutes. Add the onion and garlic and continue cooking until the turkey is cooked through. Add the chili powder, paprika, cumin, salt, and pepper and stir until evenly coated.
• Reduce the heat to medium low and add the canned tomatoes with juices (or sauce) and kidney beans and stir. Add the ketchup, salsa, tomato paste, and Sriracha stirring until well combined. Let simmer for at least 20 minutes. The longer it cooks, the spicier it will be.
• Serve over brown rice topped with Greek yogurt and shredded Monterey Jack cheese. Servings: 6

Steps:

• Heat the olive oil in a Dutch oven or large wide pot over medium-high heat. Add the turkey, 1 teaspoon salt and a few grinds of pepper and cook, breaking up any clumps with a wooden spoon, until brown, about 8 minutes. Remove the turkey and set aside. Add the garlic, celery, onion and 1/4 teaspoon salt to the pot and cook, stirring occasionally, until the vegetables have softened, about 8 minutes. Add the chile powder and tomato paste and cook, stirring, 1 minute.
• Return the turkey to the pot and add the diced tomatoes, beans, green chiles and chicken broth. Increase the heat to medium-high and bring to a simmer, then reduce the heat and simmer until the vegetables are tender and the flavors have melded, about 30 minutes.
• Serve the chili topped with the cheese, sour cream and scallions.

Steps:

• In a slow cooker, combine turkey, beans, tomatoes, chili seasoning, chile peppers, tomato sauce, onion and water. Cook on low 3 to 4 hours. Serve hot.

Steps:

• Saute onions and garlic briefly.
• Add ground meat and fry until cooked.
• Add plum tomatoes, sauce, and beans. Stir until blended.
• Add all spices and stir until blended.
• Reduce heat and simmer for 1.5-2 hours.
• Serve on top of corn chips or with corn muffins on the side!

Steps:

• Season the meat with salt and pepper and cook the ground meat in a pan with water.
• Chop the green pepper, onion, and tomatoes and place in a large pot.
• Cook the vegetables on medium heat for 5 minutes.
• Add the meat and seasoning and cook for another 5 minutes.
• Add the beans and cook for another 5 minutes.
• Add the chocolate square and let it melt.
• Mix well.
• Remove the pot from heat. You can eat the chili now, or let the flavors mix together with the lid on for another 10-15 minutes.

Steps:

• In a Dutch oven or large soup kettle, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain. Add remaining ingredients. , Bring to a boil; reduce heat. Simmer, uncovered, for 45 minutes, stirring occasionally.

Steps:

• Place sliced onions, green pepper, and garlic in butter on medium heat. Sweat the onions, green pepper, and garlic until they start to brown.
• Push the onions, green pepper, and garlic to the sides of the pan and place the ground turkey in the pot. Brown the meat and continue to separate the meat into small bite size pieces as it cooks.
• Once the meat is fully cooked; add the dark red kidney beans, tomatoes, tomato sauce, and Grey Poupon mustard. Stir and let sit to a boil on low.
• After it starts to boil, add the rest of the spices; cumin, chili powders, oregano, parsley, and salt/pepper. Allow the chili to sit on a low boil for 3 hours. Serve in bowls and sprinkle with cheese if desired.

Steps:

• In a Dutch oven or soup kettle, cook the turkey, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. , Bring to a boil. Reduce heat; cover and simmer for 20 minutes.