INSTANT POT BUFFALO TURKEY CHILI
Provided by Jaymee Sire
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Set a 6- or 8-quart Instant Pot® or electric pressure cooker to the saute setting. Once hot, add the bacon (or olive oil if omitting bacon) and cook until it begins to crisp.
- Add the celery, carrot, onions and jalapenos if using to the pot. Saute until just starting to soften, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the paprika, ancho chile powder, cumin, chipotle pepper and tomato paste. Cook a few more minutes until the spices are fragrant and the tomato paste is thoroughly incorporated.
- Push the vegetable mixture to the edges of the pot and add the ground turkey or chicken. Season with salt and pepper and cook until the meat begins to brown, breaking it up with a wooden spoon. (If using chicken breasts or thighs, season with salt and pepper before adding to the pot and just sear the outsides.) The meat does not need to be completely cooked at this point, it will finish during pressure cooking.
- Add the broth, tomatoes, bay leaf and 1/2 cup wing sauce (you can always add more later if needed). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 9 minutes (it will take 10 to 20 minutes to come to pressure). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. (If using chicken breasts or thighs, remove them, shred with two forks and return the meat to the pot.)
- Remove the bay leaf, stir in the drained beans and set the pot to "reduce" (or "saute" depending on the model you are using). Simmer with the lid off until the chili reaches desired thickness, 5 to 10 minutes. Taste and add more wing sauce, salt and pepper if necessary.
- Ladle the chili into bowls and top with scallions, cilantro, blue cheese crumbles and Chipotle-Lime Crema. Serve with lime wedges. Serve with diced jalapenos, carrot ribbons and avocado if desired.
- Mix together the sour cream, lime, cumin, chipotle and salt to taste in a small bowl and refrigerate until ready to use.
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
BUFFALO-STYLE TURKEY CHILI
I somehow ended up with several bottles of Buffalo sauce in the fridge, so I've been using it a lot lately. I made this chili to use some more up. It is tasty, I must say.
Provided by rpgaymer
Categories Poultry
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a dutch oven over medium-high heat. Brown ground meat for about 8-10 minutes, or until almost crispy and dry.
- Add all other ingredients to the pot, except for the blue cheese. Be sure to add the can liquid from the beans as well.
- Stir, bring to a boil, then lower heat and simmer for 2-3 hours. Stir every every 15 minutes or so.
- Serve in bowls topped with crumbled blue cheese.
Nutrition Facts : Calories 657.1, Fat 25.6, SaturatedFat 8.9, Cholesterol 99.5, Sodium 2184.4, Carbohydrate 63.2, Fiber 21.3, Sugar 9.8, Protein 47.7
TURKEY OR BUFFALO CHILI
Make and share this Turkey or Buffalo Chili recipe from Food.com.
Provided by tannermom
Categories Easy
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Brown meat and drain.
- Turn slow cooker to high. Add all ingredients except beans and zucchini, stir and cover.
- Partially drain beans and add beans and zucchini to crock pot. Cook on high for 4-5 hours or on low for 6-8.
Nutrition Facts : Calories 683, Fat 11.7, SaturatedFat 3, Cholesterol 78.2, Sodium 1338.6, Carbohydrate 97.3, Fiber 27.1, Sugar 19.2, Protein 52.5
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