White Chili With Ground Turkey Recipes

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.

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.

Steps:

• Saute the garlic and chopped onion briefly in the oil then add the raw ground turkey.
• Cook until the turkey is cooked through and slightly browned.
• Add the great northern beans, the broth (to your desired consistency), and the spices (to your taste).
• Simmer for 15-30 minutes.

Steps:

• Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.
• Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.
• Add the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving with 1 tablespoon of yogurt and 1 1/2 teaspoons of cilantro. Garnish with a lime wedge.

Steps:

• Place a large pot over medium heat with the oil. Add the bacon to the pot and cook, stirring occasionally, until browned, 5 to 6 minutes. Increase the heat to medium-high and then add the turkey, onion, bell pepper, celery, garlic, cumin and chili powder to the pot. Cook, stirring frequently, until the vegetables are tender, about 10 minutes.
• Add the remaining ingredients to the pot and season with salt and pepper. Reduce the heat to medium and simmer the chili, stirring occasionally, until the liquids have thickened and the chili is very aromatic, about 20 minutes.
• Serve the chili garnished with chopped cilantro and avocado.

Steps:

• In a large pot over medium heat, combine the onion, garlic, jalapeno and ground turkey. Saute for 10 minutes or until turkey is well browned
• Add chile peppers, cumin, oregano, cayenne, white pepper and saute for 5 more minutes.
• Add beans, corn, salt, and chicken broth to the pot, mix well. Stir in the cheese and simmer for 10 additional minutes.

Steps:

• In a large saucepan, saute onion and celery in oil until tender. Stir in the broth, turkey, beans, corn, chilies, cumin and salt. Bring to a boil. Reduce heat,; cover and simmer for 15-20 minutes. Garnish with cheese.

Steps:

• Heat oil in 6-quart saucepan or Dutch oven over medium-high heat until hot. Add turkey, onion, celery, garlic, cumin and oregano; mix well. Cook 5 to 6 minutes or until turkey is browned and no longer pink, stirring frequently.
• Add broth, beans, peas, corn and chiles; mix well. Bring to a boil. Reduce heat; simmer 25 to 30 minutes to blend flavors, stirring occasionally. Stir in lime juice.

Steps:

• In a large saucepan or Dutch oven, heat canola oil over medium heat. Add onion; saute until tender, about 5 minutes. Add garlic, and cook 1 minute longer. Stir in cumin; cook 5 minutes. Add cubed and ground turkey; cook until no longer pink, breaking ground turkey into crumbles. Add broth, beans, jalapeno, marjoram and savory. Bring to a boil. Reduce heat; simmer, covered, for 45 minutes, stirring occasionally. , Uncover; cook 15 minutes more. Dissolve cornstarch in water; stir into chili. Bring to a boil. Cook and stir 2 minutes. If desired, serve with cheese and sliced red onion.

Steps:

• Heat canola oil in a dutch oven or deep skillet over medium high heat.
• Add ground turkey and season with salt and pepper.
• Cook until browned, stirring to break up turkey.
• Add chopped onion and minced jalapeno and cook until soft, about 3 minutes.
• Stir in ground cumin and tomato sauce and cook for 2 more minutes.
• Add the cannellini beans, the broth and the water.
• Bring to a boil.
• Reduce heat and simmer until thicker, about 20 minutes.
• Ladle into bowls and place a dollop of light sour cream and a sprinkling of chopped cilantro on top of each serving.

Steps:

• Crumble ground turkey into a Dutch oven over medium heat; cook and stir until turkey is browned, 10 to 15 minutes. Drain and discard any excess grease.
• Stir chicken base and boiling water together in a bowl until base is dissolved; pour over cooked ground turkey. Add Great Northern beans, enchilada sauce, green chiles, chopped onion, granulated garlic, cumin, and oregano; stir well. Simmer until flavors have blended, about 1 hour. Spoon chili into bowls.
• Combine cilantro and diced onion in a bowl; sprinkle over chili for serving.

Steps:

• In a large pot or saucepan, combine the browned turkey, salsa, corn, water, beans and cheese. Stir together and simmer over low heat for about 30 minutes, or until cheese has melted and chili is hot.

Steps:

• Use a large saucepan to cook onions, bell peppers, and garlic in oil until tender.
• Add cumin, oregano, cayenne pepper, and salt.
• Cook for 1 minute.
• Stir in beans, broth and turkey.
• Bring to a boil.
• Reduce heat and simmer uncovered for 30 minutes or until slightly thickened.

Steps:

• Heat oil in large pot over medium heat. Add onions, celery, garlic saute until onions are tender.
• Add chicken and cook until no longer pink. Stir in spices for 1 minute.
• Add broth and green chilis. Bring to a boil.
• Reduce heat to low and stir in beans. Simmer 20-30 minutes.
• Serves 6 (appx. 1 1/2 cup servings) Can substitute ground turkey for the ground chicken. This is pretty spicy--reduce the cayenne, if you don't like spicy.

Steps:

• In a large saucepan, combine the first 10 ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, covered, 25-30 minutes or until heated through. Top servings with sour cream.

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.

Steps:

• Heat olive oil in a large skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion, green and red bell peppers, and jalapeno peppers. Cook and stir until the onion is softened and translucent, about 8 minutes. Add the garlic, cumin, chili powder, sugar, salt, black pepper, and thyme. Continue to cook until fragrant, about 8 more minutes, stirring occasionally.
• Stir in the beef broth, pinto beans, red beans, diced tomatoes, tomato sauce, and tomato paste. Bring to a boil, then reduce heat to low. Simmer until thickened, about 45 minutes, stirring occasionally. For a thinner chili, cover the pot when simmering.