Summer Turkey And Black Bean Chili Recipes

BLACK BEAN TURKEY CHILI

Steps:

• In a 6-qt. stockpot, cook and crumble turkey with green pepper and onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings; cook 1 minute., Stir in tomato sauce, beans, corn, tomato and water; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 10 minutes, stirring occasionally. If desired, serve with cheese. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

SUMMER TURKEY AND BLACK BEAN CHILI

Steps:

• In a 4 quart pot over medium heat, heat 1 teaspoon olive oil. Add onion and cook 3 minutes. Add garlic and cook 2 minutes more or until onions are soft. Transfer cooked onion/garlic mixture to a plate and set aside. Return pot to stove.
• In same pot heat remaining 1 teaspoon olive oil. Add ground turkey and cook until no longer pink, about 8 to 10 minutes.
• Return onion/garlic mixture to the pot. Add green chilies, black beans, cumin, chili powder, cayenne pepper, salt and pepper. Stir to combine well. Add chicken broth.
• Bring to a boil. Reduce heat and simmer slowly for 20 to 25 minutes. Alternatively, it could be simmered on low in a crock pot for 6 hours.

INDIAN SUMMER TURKEY CHILI

Steps:

• Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.
• Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.
• Tidbit:
• To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.
• Choose from any or all of the following for dipping and scooping into your chili:
• All of the above can be found on either snack aisle or natural foods snack section in your market.
• Choose from any or all of the following for topping your chili:
• Defrosted frozen corn or leftover corn on the cob, scraped from cob

JESSICA'S EASY TURKEY AND BLACK BEAN CHILI

Steps:

• In a large pot, over medium-high heat, saute garlic and onion in oil until onions become slightly tender.
• Add ground turkey, stir occasionally until cooked throughout.
• Once cooked add remaining ingredients (be sure NOT to drain canned items), stirring after each item is added.
• Reduce heat and simmer for 15 minutes or so, until heated through and flavors are well blended.

TURKEY AND BLACK BEAN CHILI

Steps:

• Cook turkey in a large nonstick skillet over medium-high heat until browned, stirring to crumble.
• Drain in a colander.
• Heat oil in skillet over medium heat.
• Add onion and garlic, and sauté 7 minutes.
• Add chili powder, oregano, cumin, salt, and red pepper; cook 1 minute. Return turkey to skillet; stir in 2 1/4 cups water, prunes, and beans.
• Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes.

CHILI WITH TURKEY AND BEANS

Steps:

• Cook turkey, onion, and green pepper in a large soup pot or Dutch oven over medium heat until turkey is no longer pink, about 10 minutes, stirring often; rain excess grease. Stir stewed tomatoes, chili beans, kidney beans, pinto beans, black beans, jalapeno pepper, garlic, chili powder, molasses, cumin, bouillon cube, oregano, salt, and cayenne pepper into turkey mixture.
• Bring chili to a boil, reduce heat to low, and cover pot. Simmer until vegetables are tender and flavors have blended, about 20 minutes.