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.
Time 55m Yield 6 Number Of Ingredients 15 Steps:
Heat vegetable oil in a large pot over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion; cook and stir until the onion is tender, about 5 minutes. Add the chicken broth, tomatoes, black beans, kidney beans, refried beans, garlic, chili powder, paprika, oregano, cumin, salt, and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes. Sprinkle each bowl with a teaspoon of Cheddar cheese, if desired.
Time 40m Yield 6-8 serving(s) Number Of Ingredients 16 Steps:
In a large pot over medium heat saute the onion, garlic and ground turkey until turkey is browned. Add tomatoes, pepper, cumin, chili powder, oregano, cinnamon, brown sugar and cayenne pepper. Saute for 5 more minutes. Add black beans, corn and chicken broth to the pot. Puree cannellini beans in a blender or food processor. Add puree to the pot. Stir well and simmer for 10 minutes. If the turkey mixture seems dry when browning, add a splash of olive oil. The spice measurements are approximate. If you want more or less heat, adjust the cayenne and the hot sauce. If desired, garnish with sour cream, shredded cheese or green onions.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
Crumble the ground turkey breast into a large (6 quart) stock pot and cook almost through, about 4 minutes, over medium high heat. Add the celery, green pepper, onion, and green chili and cook till softened, about 5 minutes, over medium high heat. Add the chili powder, cumin, oregano, basil, and sage and stir until just combined. Add the can of diced tomatoes, rinsed kidney beans, and chicken stock. Allow to come to a boil over medium high heat and then reduce heat to medium low, simmering uncovered for about 20 minutes. Season with the salt and pepper to your preference. Cook’s Note: When handling hot chilies always make sure to wear gloves and refrain from touching your eyes, exposed skin, or other sensitive areas. I’ve even wrapped my hands in saran wrap to protect them when I didn’t have any latex gloves. Be careful!
Time 40m Yield 4 servings Number Of Ingredients 13 Steps:
Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes–crushing them through your fingers into the skillet–along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes. Ladle the chili into bowls and serve with the garnishes of your choice.
Time 1h55m Yield 6 Number Of Ingredients 19 Steps:
Heat olive oil in a large skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion, green and red bell peppers, and jalapeno peppers. Cook and stir until the onion is softened and translucent, about 8 minutes. Add the garlic, cumin, chili powder, sugar, salt, black pepper, and thyme. Continue to cook until fragrant, about 8 more minutes, stirring occasionally. Stir in the beef broth, pinto beans, red beans, diced tomatoes, tomato sauce, and tomato paste. Bring to a boil, then reduce heat to low. Simmer until thickened, about 45 minutes, stirring occasionally. For a thinner chili, cover the pot when simmering.
Time 2h10m Yield 8 servings Number Of Ingredients 13 Steps:
Heat the oil in a large Dutch oven or pot over medium-high heat. Add the onions, garlic, chili powder, oregano and 4 teaspoons salt, and cook, stirring, until fragrant, about 4 minutes. Stir in the tomato paste and chipotle chiles and sauce, and cook 1 minute more. Add the turkey, breaking it up into bite-sized chunks with a wooden spoon, and cook until the meat loses its raw color, about 7 minutes. Add the beer, and simmer until reduced by about half, about 35 minutes. Add the tomatoes, crushing them with your fingers into the skillet, along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, 1 hour to 1 hour 10 minutes. Let the soup cool to room temperature, then divide among four 1-quart containers and freeze for up to 1 month. To reheat: Let the soup thaw in the refrigerator overnight. Bring it to a simmer over medium-low heat, stirring frequently, until heated through. Thin it with a little water if desired, and add salt to taste. Serve with optional garnishes.
Time 1h20m Yield 5 (1-cup) servings Number Of Ingredients 15 Steps:
In a large skillet, saute onions, garlic and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey and cook until browned. Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for 1 hour, stirring occasionally.
Time 25m Yield 8 servings (2 quarts). Number Of Ingredients 13 Steps:
Combine the first 11 ingredients in a 6-qt. electric pressure cooker. Crumble turkey over top; stir to combine. Lock lid; close pressure-release valve. Adjust pressure to high and set time for 5 minutes. , Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Stir chili. If desired, serve with sour cream and additional jalapenos.
Time 35m Yield 6 servings or more Number Of Ingredients 18 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.
Time 2h30m Yield 14 Number Of Ingredients 16 Steps:
Cook and stir the ground turkey in a large pot over medium heat until crumbly and no longer pink, about 5 minutes. Stir in the crushed tomatoes, tomato sauce, kidney beans, pinto beans, black beans, onion, garlic, and red wine. Season with chili powder, cumin, parsley, oregano, black pepper, red pepper flakes, and bay leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 2 hours. Stir the chili occasionally as it simmers. Remove and discard bay leaves before serving.
Time 40m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Over medium heat spray a large dutch oven with non stick cooking spray. Saute ground turkey, green pepper, and onion until lightly browned and onion and pepper are soft. Add the remaining ingredients plus the water and stir well. Cook over medium heat for 30 minutes.
Time 15m Yield 6-8 serving(s) Number Of Ingredients 13 Steps:
Place canned ingredients into Crockpot. Saute onions and peppers until soft and add to crockpot. Add all spices into crockpot. Set cooking time according to when you would like to serve. 30 minutes prior to serving, brown turkey and add to chili. Serve with cheddar cheese, oyster crackers, or tortilla chips. Enjoy!
Time 1h40m Yield 10 servings. Number Of Ingredients 8 Steps:
In a small bowl, combine the first seven ingredients. With fingers, carefully loosen skin from the turkey breast; rub half of mixture under the skin. Secure skin to underside of breast with toothpicks. Rub skin with remaining mixture. Place on a rack in a shallow roasting pan., Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before slicing; discard toothpicks.
More about “turkey chili with ground turkey breast recipes”
Time 1h35m Yield 8 servings (2 quarts). Number Of Ingredients 17 Steps:
In a large saucepan, saute the onion, green pepper, oregano and cumin in oil until vegetables are tender. Add garlic; cook 1 minute longer. , Stir in the beans, pumpkin, tomatoes, broth, water, brown sugar, chili powder and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add turkey; heat through. If desired, top with cheddar cheese.
