Publix Turkey Chili Recipes

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BUTTERNUT SQUASH AND TURKEY CHILI



Butternut Squash and Turkey Chili image

This recipe captures many of the traditional flavors of chili, but boosts its texture, color and vitamins. We've used protein-rich black beans, lean ground turkey and sweet butternut squash, as well adding some unexpected crunch and thickening power with chia seeds.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 17

3 teaspoons olive oil
1 pound 99 percent fat-free ground turkey
1 medium onion, diced
3 cloves garlic, minced
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
3 tablespoons tomato paste
Kosher salt
1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 1/2 cups)
4 ripe plum tomatoes, chopped
Two 14-ounce cans black beans, drained and rinsed
1/4 cup chia seeds
Freshly ground black pepper
1 to 2 tablespoons apple cider vinegar
1/4 cup fresh cilantro leaves, chopped
1/4 cup reduced-fat sour cream

Steps:

  • Heat 1 1/2 teaspoons of the oil over medium-high heat in a large Dutch oven. Add the turkey and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes. Push the turkey to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil, then the onion and garlic to the center of the pan. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the chili powder, cumin and coriander and stir about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds. Then add the squash, tomatoes and 4 cups water, scraping the bottom of the pan to release any stuck bits. Bring to a simmer, adjust the heat and simmer, uncovered, until the chili has thickened and the squash is tender, 35 to 40 minutes.
  • Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar. Spoon the chili into bowls and top each bowl with cilantro and a dollop of sour cream.

Nutrition Facts : Calories 310 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 55 milligrams, Sodium 770 milligrams, Carbohydrate 31 grams, Fiber 10 grams, Protein 22 grams, Sugar 7 grams

PUBLIX CHILI RECIPE - (3.9/5)



Publix Chili Recipe - (3.9/5) image

Provided by vogeljl

Number Of Ingredients 10

1 onion, chopped, divided
1 1/2 pound ground chuck beef
3 tablespoons chili powder
1/2 tespoon seasoned salt
1/2 teaspoon pepper
1 can ( 10.75 ounce) condensed tomato soup
1 can (14.5 ounce) diced tomatoes/sweet onions (undrained)
1 can (10 ounce ) milder diced tomatoes/green chiles (undrained)
1 can (16 ounce) chili beans in mild sauce (undrained)
1 can (15 ounce) black beans (drained)

Steps:

  • Remove ends and peel from onion; chop onion coarsely and divide in half. Preheat large saucepan on medium-high 2-3 minutes. Place beef, chili powder, seasoned salt, pepper, and one-half of the onions in pan. Cook 4-5 minutes, stirring to crumble meat, or until meat is brown and no pink remains. Stir in remaining ingredients, including remaining one-half onions. Bring to a boil, stirring often. Reduce heat to low; cook 10 more minutes, stirring occasionally, to blend flavors. Serve.

TACO CHILI FROM PUBLIX®



Taco Chili from Publix® image

Take a new look at a Southwestern favorite. Here's a low-maintenance recipe that's perfect for creating a lot of flavor in two easy steps. And this savory dish only gets better as a leftover.

Provided by Publix Aprons

Categories     Trusted Brands: Recipes and Tips     Publix Aprons

Time 6h30m

Yield 6

Number Of Ingredients 8

1 ½ pounds ground beef
2 (10 ounce) cans diced tomatoes and green chiles, undrained
1 (15 ounce) can chili beans in sauce, undrained
1 (15 ounce) can kidney beans, undrained
1 (15.25 ounce) can southwest-style corn with peppers, drained
1 (15.5 ounce) can hominy, drained
1 (10 ounce) can mild enchilada sauce
1 (1 ounce) packet taco seasoning mix

Steps:

  • Preheat large, nonstick saute pan on medium-high 2-3 minutes. Place beef in pan (wash hands); brown 5-7 minutes, stirring to crumble meat, or until no pink remains. Stir in taco seasoning; remove meat from pan.
  • Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. Serve.

Nutrition Facts : Calories 504.4 calories, Carbohydrate 56.7 g, Cholesterol 68.3 mg, Fat 19.2 g, Fiber 12.3 g, Protein 29.7 g, SaturatedFat 6.7 g, Sodium 1760.4 mg, Sugar 4.6 g

TURKEY CHILI WITH WHITE BEANS



Turkey Chili with White Beans image

Nothing warms you up on a cold day like turkey chili. Ours is made hearty with white beans, chickpeas and tomatoes-and takes just 25 minutes to prep.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings, 1 cup each

Number Of Ingredients 12

1 Tbsp. oil
1 onion, chopped
2 cloves garlic, minced
3 Tbsp. chili powder
1 tsp. ground cumin
1 lb. frozen ground turkey, thawed
1 can (28 oz.) diced tomatoes, undrained
1 can (15 oz.) white beans, rinsed
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1 cup frozen corn
1/2 cup KRAFT Original Barbecue Sauce
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

  • Heat oil in large saucepan on medium-high heat. Add onions; cook and stir 4 to 5 min. or until crisp-tender, adding garlic for the last minute. Stir in chili powder and cumin.
  • Add turkey; cook 5 min. or until done, stirring frequently.
  • Stir in tomatoes, beans, chickpeas, corn and barbecue sauce; bring to boil. Cover partially; simmer on medium-low heat 20 min., stirring occasionally. Serve topped with cheese.

Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 22 g

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