TURKISH CHILI
Make and share this Turkish Chili recipe from Food.com.
Provided by Nye McClelland
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large pot and add the carrots and sauté for about 6 min (add water if needed instead of using more oil).
- Then add the onion and sauté for a couple of minutes.
- Next add all the ingredients in except the garlic and parsley and sauté at high until it begins to boil, then reduce to low heat.
- After reducing to lower heat add the garlic (the garlic flavour penetrates the ingredients much better this way) and simmer until the carrots are done.
- Take of the heat and add the cilantro and serve with or over rice and a side salad.
Nutrition Facts : Calories 346.1, Fat 5, SaturatedFat 0.7, Sodium 213.1, Carbohydrate 61.8, Fiber 17.9, Sugar 11.1, Protein 18.6
TERRIFIC TURKEY CHILI
Using some fresh and some canned ingredients, this chili is a snap to throw together and will keep you craving it for days. Chunky zucchini, fresh green onion, sour cream, and - what the heck - shredded Cheddar cheese, are sure to make this your favorite chili recipe. If you like beans in your chili, garbanzos right out of the can are great in this.
Provided by big surprise
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h10m
Yield 6
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
- Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
- While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
- In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
- Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.
Nutrition Facts : Calories 506.4 calories, Carbohydrate 24.1 g, Cholesterol 124.8 mg, Fat 31.9 g, Fiber 5.5 g, Protein 34.7 g, SaturatedFat 13.3 g, Sodium 1521.4 mg, Sugar 7.5 g
TURKISH CHILLI DIP
A mildly spicy Turkish chilli dip. To give a fiery kick to this dip, add chilli powder or a dash of Tabasco sauce in it. Best served cold with Turkish bread.
Provided by Deux Petits Chefs
Categories Peppers
Time 11m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Remove the seeds from the tomatoes, cucumber and red bell peppers.
- Chop into very fine pieces using a knife or a food processor.
- Drain excess liquid.
- In a salad bowl, mix all the ingredients together very well.
- Refrigerate.
- Serve cold with turkish bread.
TURKISH KEBABS WITH TOMATO CHILLI SAUCE
These spicy chicken kebabs can be marinated the day before for extra flavour. Wrap in a warm flatbread and top with pickled chilli and cooling yogurt
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 16
Steps:
- Crush 1 garlic clove and mix with 3 tbsp yogurt, the lemon juice, 1 tsp tomato purée, half the spices, and some seasoning in a medium bowl. Add the chicken, toss, cover and chill in the fridge for at least 1 hr or overnight.
- Make the chilli sauce. Put 100g of the tomatoes, the whole red chilli, the remaining spices, garlic clove and tomato purée, plus 1 tbsp olive oil, half the red onion and the pomegranate molasses in a food processor. Add some seasoning and pulse until puréed, then set aside.
- Heat oven to 200C/180C fan/gas 6, and heat a griddle pan. Thread the chicken onto metal skewers or wooden ones that have been soaked, then wipe off the excess marinade. Skewer the remaining tomatoes on a separate skewer. Lightly oil the griddle with the remaining olive oil and brown the chicken on both sides, then transfer to a baking tray and bake in the oven for 10 mins, or until cooked through. Meanwhile, griddle the tomatoes for 1-2 mins, turning halfway through so they have griddle marks on both sides.
- Serve the chicken and tomatoes on flatbreads with the remaining red onion, pickled chillis, the remaining Greek yogurt, parsley and coriander with the chilli sauce spooned over.
Nutrition Facts : Calories 276 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium
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