SALSA TURKEY CHILI
Jarred salsa adds some zing to this easy chili recipe. Can also be done in a slow cooker. Brown meat and onions and then add everything to the slow cooker and cook on low for 8-10 hours.
Provided by Mikekey *
Categories Chili
Time 4h15m
Number Of Ingredients 10
Steps:
- 1. In a large dutch oven, heat oil and cook ground turkey and onion over medium heat for 8-10 minutes, stirring to break up turkey.
- 2. Add remaining ingredients and cook on medium-low, covered, for 4 hours. Stir occasionally.
- 3. Serve topped with grated cheddar and diced onions, if desired.
SALSA CHILI
You'll need just five ingredients to stir up this quick-and-easy chili from Jane Bone of Cape Coral, Florida. "We like to use medium salsa for zippy flavor, but sometimes I use half mild and half medium," she notes. "Sprinkle hearty servings with shredded cheddar cheese and other tasty toppings," Jane suggests.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans and tomato juice; heat through. Serve with the cheese, peppers, sour cream and onions if desired.
Nutrition Facts : Calories 264 calories, Fat 9g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 718mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 7g fiber), Protein 21g protein.
SIMPLE TURKEY CHILI
This is a very simple and hearty chili with plenty of flavor. It's even better the second day! I serve this with lowfat Cheddar cheese and lowfat sour cream. It's also delicious with crackers.
Provided by Amanda Ingraham
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
- Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
Nutrition Facts : Calories 185 calories, Carbohydrate 18.8 g, Cholesterol 41.8 mg, Fat 6.1 g, Fiber 6.4 g, Protein 16.4 g, SaturatedFat 1.3 g, Sodium 450.3 mg, Sugar 0.8 g
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
CHILE RELLENO WITH GROUND TURKEY AND SALSA ROJA
Originally from Puebla, Mexico, this is a dish of a stuffed pepper with meat that's coated with an egg batter, then fried. This version uses ground turkey so it's a bit lighter. It's served in a salsa roja, which means red sauce, and is a tomato base.
Provided by Food Network
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 22
Steps:
- To make the salsa roja, add the tomatoes, sliced onions, smashed garlic, cilantro stems, pasilla chile and 2 cups of the chicken stock to a saucepan. Turn the heat to medium-high and bring to a boil. Reduce the heat and simmer until softened, about 20 minutes.
- Transfer to a blender and reserve the pan. Blend the sauce until smooth. Add 2 tablespoons of the olive oil to the saucepan and transfer the sauce back into the pan. Bring the sauce to a boil, then reduce to a simmer on medium heat and cook until reduced and thickened, 15 to 20 minutes.
- Meanwhile, add the water, the remaining 1 tablespoon olive oil and salt to taste to a small saucepan. Bring to a boil and add the rice. Bring back to a boil, then cover and reduce to a simmer and cook until tender, about 15 minutes. Fluff with a fork, then set aside.
- Put the poblano peppers onto an open flame on the stovetop and char until black on all sides, turning occasionally, 5 to 6 minutes. Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. Using a clean kitchen towel, gently remove the skin from the pepper, being careful not to break the flesh. Cut a slit lengthwise down the center of one side of the pepper and remove the seeds and ribs.
- Heat a large saute pan with a little canola oil. Add the ground turkey and cook, breaking it up with a spoon, until it starts to brown, 2 to 3 minutes. Add the diced onions and cumin and cook for another 2 to 3 minutes. Add the minced garlic and tomato paste and cook for 1 minute. Add the remaining 1/2 cup chicken stock and reduce by half. Season with salt and pepper. Transfer to a large bowl and add the beans and cooked rice. Toss to combine, then spread onto a sheet tray to lightly cool for 10 minutes.
- Fill each pepper with 2 slices of Oaxaca cheese and some of the filling. Be careful not to overfill the peppers. Secure with toothpicks and season the exterior of the peppers with salt.
- Place the egg whites into one large bowl and the yolks into another. Whip the egg whites with a hand mixer until fluffy and they form stiff peaks. Add 1/4 teaspoon salt and whip for another 30 seconds. Beat the egg yolks until the volume doubles, 1 to 2 minutes. Sprinkle the cornstarch and 2 tablespoons of the flour into the whipped egg whites, and then pour in the beaten egg yolks. Gently whisk by hand to combine. The consistency should be light - if you use a hand mixer you risk deflating the mixture.
- Heat a large cast-iron pan over medium-high heat. Add the canola oil and heat until it shimmers. Test the oil by dropping a small amount of the batter into the pan.
- Spread the remaining 1 cup flour onto a sheet tray. Dredge the stuffed peppers in the flour, shaking off any excess, then dip into the egg batter. Lay the peppers into the oil and fry until golden brown, turning on all sides, 4 to 5 minutes. Remove from the pan and carefully take out the toothpicks.
- To serve, spoon some of the salsa roja onto the bottom of each plate. Place the fried chile over the top. Garnish with jalapeño, queso fresco and cilantro leaves.
SLOW-COOKER SALSA CHILI
Chunky salsa adds extra flavor to this oh-so-good slow-cooker chili.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 6
Number Of Ingredients 9
Steps:
- In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- In 3- to 4-quart slow cooker, mix beef mixture and remaining ingredients except beans.
- Cover; cook on Low heat setting 8 to 10 hours.
- Stir in beans. Cover; cook on Low heat setting about 5 minutes longer or until beans are hot. Top with cheese and onions.
Nutrition Facts : Calories 290, Carbohydrate 31 g, Cholesterol 45 mg, Fiber 7 g, Protein 20 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1350 mg, Sugar 7 g, TransFat 1/2 g
QUICK TURKEY CHILI
Fix a flavorful turkey chili in just 15 minutes. Bring together the ingredients for our Quick Turkey Chili and let the slow cooker do the rest of the work.
Provided by My Food and Family
Categories Beans
Time 3h15m
Yield 8 servings, 1-1/4 cups each
Number Of Ingredients 9
Steps:
- Cook turkey in large saucepan on medium heat 10 min. or until no longer pink, stirring occasionally.
- Add to slow cooker with all remaining ingredients except cheese; stir. Cover with lid.
- Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).
- Spoon into soup bowls; top with cheese.
Nutrition Facts : Calories 280, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 22 g
SPICY TURKEY FOUR-BEAN CHILI
Four types of beans are combined with red pepper flakes, lots of cumin, chili powder, and salsa in this fiery turkey chili.
Provided by Heather English
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h45m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 319.4 calories, Carbohydrate 40.6 g, Cholesterol 55.8 mg, Fat 8.8 g, Fiber 12.1 g, Protein 26.4 g, SaturatedFat 1.6 g, Sodium 1479.8 mg, Sugar 3.3 g
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