Quick BODYBUILDING Turkey Chili Recipe
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If you’re looking for a healthy and delicious chili that doesn’t take all day to make you’re going to love this Quick Bodybuilding Turkey Chili recipe!
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Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up.
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Hyperfun Kevin MacLeod (incompetech.com)
Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Easy Turkey Chili Recipe
Easy Turkey Chili is perfect for game day! Packed with flavor, you’ll want to make this healthy chili recipe all year long. With a southwestern spin on our favorite chili, know you can feel great about this healthy for you comfort food!
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Turkey Chili
Check my website, foodwishes.com, for the full story, recipe ingredients and more details. Enjoy!
THE BEST Black Bean Turkey Chili | Ground Turkey Recipes | Turkey Chili Recipe
Quick + Easy Black Bean Turkey Chili | Ground Turkey Recipes | Turkey Chili Recipe
This Black Bean Turkey Chili came out REALLY GOOD!!!. Let me know if you like this recipe or not.. Recipe inspired by Simply Recipes
3 tablespoons extra virgin olive oil
1 medium onion, chopped (about 1 cup)
1 carrot, chopped (about 1/2 cup)
2 to 3 red bell peppers, chopped (about 2 cups)
Salt
2 cloves garlic, minced (about 2 teaspoons)
2 tablespoons chili powder (more to taste)
1 teaspoon ground cumin
1 pound ground turkey (I use ground turkey thighs for more flavor)
3 cups chicken stock
1 teaspoon dried oregano
1 bay leaf
1 tablespoon tomato paste
1 tablespoon cider or white vinegar
2 (15-ounce) cans black beans, drained
Freshly ground black pepper
Best Turkey CHILI Recipe | Affordable + Easy!
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RECIPE:
Ingredients:
El Torito corn cake mix -
2 pounds ground turkey, beef or venison
4 tablespoons extra-virgin olive oil
1 yellow or white onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1/4 cup flat-leaf parsley, finely chopped
2 jalapeño peppers, finely chopped (optional)
3 tablespoons chili powder
2 teaspoons cumin
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black ground pepper
1/4 teaspoon cayenne pepper
1 qt. chicken broth (low sodium)
28-oz. can diced tomatoes
15-oz. can tomato sauce
16-oz. can kidney beans, drained
16-oz. can pinto beans, drained
Shredded cheese and sour cream, for topping
Instructions:
1. In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.
2. Add the olive oil to the skillet. Add the onion, green pepper, garlic, parsley and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
3. If cooking the chili stovetop, add the cooked meat back to the skillet. If using a slow cooker, add meat-veggie mixture to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to either the skillet or slow cooker, depending on which you are using. On stovetop, bring to a boil, dial back to medium-low and simmer for 2 hours. In slow cooker, cook on low for 7 to 8 hours. Serve warm with cheese and sour cream.
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