Turkey And Brown Rice Chili Recipes

Steps:

• Heat 1 tablespoon olive oil in a large pot over medium heat. Saute onion, carrot, and celery for 10 minutes. Add garlic and cook for an additional 2 minutes. Remove with a slotted spoon and set aside.
• Heat remaining olive oil in the pan and add ground turkey. Cook and stir until browned and crumbly, 5 to 7 minutes. Add the vegetables back in. Add brushed tomatoes, broth, and uncooked rice. Season with chili powder, Worcestershire, oregano, garlic-pepper seasoning, paprika, cumin, and pepper; bring to a boil. Cover and lower heat to a simmer. Let simmer for 1 hour.
• Uncover, taste, and adjust spices. Add white beans and hot sauce. If chili is too thin, add 1/4 cup tomato paste. Cover and cook over medium-low heat for 15 minutes more.

Steps:

• In 12-inch skillet, heat oil over medium heat. Cook turkey and onion in oil 8 to 10 minutes, stirring frequently, until turkey is no longer pink; drain.
• In 3- to 4-quart slow cooker, mix turkey mixture and remaining ingredients except rice.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in rice. Increase heat setting to High. Cover; cook about 15 minutes or until rice is hot.

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.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir turkey and onion in the hot skillet until turkey is browned and crumbly and onion is transparent, 5 to 7 minutes. Drain and discard grease.
• Transfer turkey mixture to a large stockpot. Stir in tomatoes, chili beans, green chiles, 1/2 cup water, sugar, chili powder, cumin, and salt and bring to a simmer. Cook for 1 hour.
• Meanwhile, bring 1 1/3 cups water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Add cooked rice to the stockpot, cover, and cook until rice is hot, about 15 minutes.

Steps:

• Cook brown rice according to package directions.
• While rice is cooking, pour broth into a large sauce pan.
• Whisk in whole wheat flour.
• Cook and stir with whisk, over medium heat, until mixture thickens and begins to bubble.
• lower heat to low and stir in poultry seasoning and black pepper.
• Stir in half of the cheddar cheese and mix until cheese melts.
• Stir in red pepper and onion.
• When rice is cooked add to pan with broth mixture along with cooked turkey and cooked peas and carrots.
• Spray a square or round casserole dish with cooking spray.
• Pour contents of pan into casserole dish.
• Sprinkle top with remaining cheddar cheese and then bread crumbs.
• Bake in a pre-heated 350 degree oven for 30-35 minutes.

Steps:

• Cook the ground turkey and garlic in a nonstick pan, breaking apart the meat with a spoon until browned. Drain off any fat.
• Add the chili powder and cumin and stir to coat the meat.
• Mix the tomatoes, beans, onion, chiles, tomato paste in a slow cooker. Stir in the meat mixture.
• Cook and cook until flavors are blended (4-5 hours high, 8-10 hours low.

Steps:

• In 12-inch skillet, heat oil over medium heat. Cook turkey and onion in oil 8 to 10 minutes, stirring frequently, until turkey is no longer pink; drain.
• In 3- to 4-quart slow cooker, mix turkey mixture and remaining ingredients except rice.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in rice. Increase heat setting to High. Cover; cook about 15 minutes or until rice is hot.

Steps:

• Cook bacon in skillet, drain on paper towel, allow to cool and break in pieces. Crumble and brown turkey in the skillet and stir to break apart. Place cooked turkey and bacon in slow cooker. Season with taco seasoning mix, oregano, garlic powder and salt,and pepper. Mix until meat is evenly coated. Pour in beef broth, Rotel salsa, kidney beans, tomatoes, tomato paste. Add onion, green pepper, bay leaf, celery, salt, and pepper. Mix well. You may need to adjust for the thickness by adding water.
• Simmer on low, stirring occasionally. Cook for approximately 6 to 7 hours.
• Garnish with green onions, sour cream and/or cheddar cheese.

Steps:

• Cook rice according to package directions., Meanwhile, in a large nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, picante sauce, chili powder and cumin; heat though. Remove from the heat, stir in kidney beans, 1/2 cup cheese and cooked rice. , Transfer to a 13x9-in. baking dish coated with cooking spray. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

Steps:

• Bring broth, rice, and margarine to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• When the rice has about 20 minutes left, preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Add soup, milk, and turkey and stir until well combined. Cook until heated through.
• Mix the rice and soup mixture together. Pour into a 9x13-inch baking dish. Top with Cheddar cheese and cover with aluminum foil.
• Bake in the preheated oven for 20 minutes.