Stout Turkey Chili Recipes

STOUT TURKEY CHILI

Stout Turkey Chili image

Make and share this Stout Turkey Chili recipe from Food.com.

Provided by bjenkins3891

Categories Poultry

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon vegetable oil
1/2 whole pepper, chopped
1/2 whole onion, chopped
1 1/2 garlic cloves, finely chopped
1 lb ground turkey
5 1/4 ounces tomato puree
7 1/2 ounces dark red kidney beans (drained and rinsed)
7 1/2 ounces sweet corn (drained and rinsed)
7 1/4 ounces chicken broth
6 ounces stout beer (I used Guinness)
1 tablespoon dark chili powder
1 tablespoon salt
1/2 tablespoon black pepper
1/2 tablespoon cayenne pepper
1/4 cup dark molasses
1/8 cup masa corn flour
1 pint stout beer

Steps:

In pot, heat vegetable oil over medium heat.
Add bell pepper, onion, garlic and saute for about 5 minutes until onion is translucent.
Add turkey and cook, do not drain fat.
Add tomato puree, beans and corn.
Stir in broth and 6 oz. beer.
Stir in chili, cumin, salt, pepper, and cayenne.
Bring to a simmer, then reduce heat, cover and cook for 30 minutes.
Stir in molasses.
If the chili is too thick, add 1/4 cup masa flour into equal amounts of water then stir into chili.
Cook 5 minutes.
If desired, top off with the cheese.
Oh, and for the pint of stout -- drink it while cooking dummy!

Nutrition Facts : Calories 329.9, Fat 9.3, SaturatedFat 2.1, Cholesterol 52.2, Sodium 1364.6, Carbohydrate 35.7, Fiber 5.1, Sugar 10.9, Protein 21.4

SIMPLE TURKEY CHILI

Simple Turkey Chili image

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

Ingredients

1 ½ teaspoons olive oil
1 pound ground turkey
1 onion, chopped
2 cups water
1 (28 ounce) can canned crushed tomatoes
1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
1 tablespoon garlic, minced
2 tablespoons chili powder
½ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon ground cayenne pepper
½ teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground black pepper

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

TURKEY CHILI RECIPE BY TASTY

Turkey Chili Recipe by Tasty image

There's nothing more comforting than a warm bowl of chili! Whip up a batch for game day, or freeze the leftovers for an easy future dinner. Our recipe comes together in just 45 minutes, but doesn't skimp on that long-simmered flavor. Whatever you do, don't forget the toppings! Our favorites are sour cream, shredded cheese, and scallions.

Provided by Betsy Carter

Categories Lunch

Time 45m

Yield 6 Servings

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 large yellow onion, diced
1 red bell pepper, seeded and diced
3 cloves garlic, minced
3 tablespoons chili powder
3 teaspoons ground cumin
1 lb ground turkey
1 can tomato
2 cans red kidney bean, drained and rinsed
2 cups low sodium chicken stock
2 ½ teaspoons kosher salt
sour cream
shredded cheddar cheese
scallion, thinly sliced

Steps:

Heat the olive oil in a large pot over medium-high heat. Once the oil begins to shimmer, add the onion and red bell pepper and cook, stirring occasionally, until softened, 7 minutes.
Add the garlic, chili powder, and cumin, and cook, stirring frequently, until aromatic, about 30 seconds.
Add the ground turkey and cook, breaking up the meat with a wood spoon or spatula, until browned and cooked through, about 5 minutes.
Add the tomatoes, red kidney beans, chicken stock, and salt and bring to a boil. Reduce the heat to low and simmer until the liquid has slightly reduced and the chili has thickened, about 20 minutes.
Serve the chili with sour cream, cheese, and scallions.
Enjoy!

Nutrition Facts : Calories 442 calories, Carbohydrate 31 grams, Fat 27 grams, Fiber 3 grams, Protein 16 grams, Sugar 7 grams

TURKEY CHILI

Turkey Chili image

You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be ready in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.

Provided by Pierre Franey

Categories weeknight, project, main course, side dish

Time 35m

Yield 6 servings or more

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
2 pounds ground turkey, white and dark combined
2 cups coarsely chopped onions
2 tablespoons chopped garlic
1 large sweet red pepper, cored, deveined and coarsely chopped
1 cup chopped celery
1 jalapeno pepper, cored, deveined and finely chopped
1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried
2 bay leaves
3 tablespoons chili powder
2 teaspoons ground cumin
3 cups canned diced tomatoes
2 cups chicken broth, fresh or canned
Salt and freshly ground pepper to taste
2 15-ounce cans of red kidney beans, drained
2 cups shredded cheddar cheese
1 cup sour cream (optional)
Sliced lime for garnish (optional)

Steps:

Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.

Nutrition Facts : @context http, Calories 680, UnsaturatedFat 15 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 14 grams, Protein 55 grams, SaturatedFat 11 grams, Sodium 1496 milligrams, Sugar 14 grams, TransFat 1 gram

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