Turkey-and-White-Bean Chili | Everyday Food with Sarah Carey
Sorry, sports fans, but the most important bowl in my weekend is going to be my big, warm bowl of chili! Everyone has their own idea of what they think chili should be (I'm talking to you, Cincinnati and Texas), but for once, let's just throw all the rules out the window and whip up something totally different.
Sarah's Tip of the Day:
For this chili, you'll make a flavor base with white onion, garlic, Serrano chiles, fresh rosemary, ground cumin, dried oregano, and cayenne pepper. Intriguing, right? Wait till you smell it! Then add the hearty ingredients: ground turkey, cannellini beans, white hominy, and chicken broth. Watch the video, and I'll reveal the secret ingredient for helping your stew get nice and thick as it simmers.
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Recipe Ingredients:
3 tablespoons vegetable oil
1 large white onion, chopped
3 garlic cloves, minced
1 to 2 serrano chiles, seeded and minced
4 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano (preferably Mexican)
1/4 teaspoon cayenne pepper
Coarse salt
1 pound ground white-meat turkey or chicken
5 cups low-sodium chicken broth
1 can (15.5 ounces) cannellini beans, rinsed and drained
1 can (15 ounces) white hominy, rinsed and drained
3 tablespoons cornmeal
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Nutritional Info:
Per serv (makes 6): 338 cal; 15 g fat; 21 g protein; 29 g carb; 6 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Turkey-and-White-Bean Chili | Everyday Food with Sarah Carey
Best Leftover Turkey Recipe Ever- Smoked Turkey White Chili LOW CARB RECIPE
Join us we use our Thanksgiving leftovers to make a great LOW CARB White Chili with leftover Smoked Turkey. This recipe uses all of your leftover turkey and is delicious.
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White Bean Turkey Chili
White Bean Turkey Chili is crazy delicous! No tomatoes, just white beans, turkey and spices. Just add your favorite toppings!
4 Freestyle Points • 307 Calories
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White TURKEY CHILI | Instant Pot
This white turkey chili is packed with fantastic flavours and textures, from my new cookbook, ELEVATED. Try it with your leftover Thanksgiving turkey. Made simply in the Instant Pot.
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Easy White Chicken Chili (Stovetop Recipe)
Chicken Chili is the ultimate cozy comfort food and a recipe you’ll have on repeat in Fall. It also reheats well so it’s a great make-ahead recipe for meal prep.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHICKEN CHILI INGREDIENTS:
►1 Tbsp olive oil
►1 medium onion, finely diced
►2 cups chicken broth or stock
►2 (15 oz) cans white beans, drained and rinsed
►1 (15 oz can corn, drained
►1 (10 oz) can Rotel diced tomatoes with green chilis, with juice
►1 tsp chili powder (use 1/2 tsp for milder chili)
►1 tsp cumin powder
►1 tsp salt, or to taste
►0.4 - 1.5 oz packet ranch dip mix
►2 chicken breasts
►8 oz cream cheese, cut into cubes
►1 Tbsp fresh lime juice
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0:36 Ingredients prep
1:41 How to cook chili
2:08 Chicken chili seasonings
2:52 Shred chicken & add cream cheese
4:25 Chicken chili toppings
6:25 Taste test
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Rachael Ray's Ranch-Style Turkey Chili | 30 Minute Meals | Food Network
Lean seasoned ground turkey adds flavor, without fat, to Rachael's chili!
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Rachael Ray creates easy dishes that only take 30 minutes to make. From comfort food to sophisticated fare for company, she puts great food on the table with plenty of time to enjoy her family and friends.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Ranch-Style Turkey Chili
Recipe courtesy of Rachael Ray
Total: 35 min
Prep: 10 min
Cook: 25 min
Yield: 4 servings
Level: Easy
Ingredients
4 poblano peppers
2 large corn muffins, store-bought
2 tablespoons EVOO
2 pounds ground turkey
Kosher salt and freshly ground black pepper
4 cloves garlic, finely chopped
1 large onion, finely chopped
2 tablespoons cumin, a couple of palmfuls
1 tablespoon coriander, a palmful
One 14-ounce can pinto or white beans
2 cups chicken stock
1/4 cup fresh chives, finely chopped
1/4 cup fresh dill, finely chopped
1/4 cup fresh parsley, finely chopped
Hot sauce
1 cup sour cream
Optional Toppers:
Shredded sharp Cheddar
Minced red onion
4 to 5 slices crispy bacon, chopped
Directions
Char the peppers over a gas flame on high heat or under the broiler with the oven door cracked for steam to escape, turning with tongs. Place the charred peppers in a bowl and cover with plastic wrap to steam. Let them cool, then peel, seed and finely chop.
Preheat the oven to 400 degrees F.
Crumble the corn muffins, arrange on a cookie sheet and toast until crispy and extra golden, about 10 minutes. Set aside.
Heat the EVOO in a Dutch oven over medium-high heat. Add the turkey and sprinkle with salt and pepper. Brown and crumble the meat. Add the garlic and onions to the pot and cook to soften, about 5 minutes. Add the cumin and coriander, then stir in the chopped peppers. Add the beans, stock and herbs and simmer 5 minutes. Season with hot sauce.
Turn off the heat and stir in the sour cream to combine. Serve topped with the crispy corn muffin crumbles and any of the other toppings you like.
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Rachael Ray's Ranch-Style Turkey Chili | 30 Minute Meals | Food Network