Hearty and Healthy Turkey Chili
Hearty and Healthy Turkey Chili is packed with so much flavor, it’s even better than beef! The whole family is going to love this cold-weather favorite chili!
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✅Ingredients
• 1 ½ - 2 pounds lean ground turkey
• 1 medium yellow onion, diced
• 1 cup celery, chopped
• 1 tablespoon minced garlic, about 3 cloves
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups chicken broth
• 1 (15 ounce can) red kidney beans, rinsed
• 1 (15 ounce can) navy beans, rinsed
• 1 (14.5 ounce can) diced tomatoes
• 2 (4.5 ounce cans) green chilies
• Shredded cheese, cilantro, sour cream for serving
✅Instructions
1️⃣ Heat a large pot over medium high heat. Add ground turkey and cook until browned, about 5 minutes. After 5 minutes add in the onion and celery and sauté 3-5 minutes until tender. Drain any excess grease.
2️⃣ Add the garlic, chili powder, cumin, salt, and pepper and saute 1 minute more.
3️⃣ Stir in the chicken broth, tomatoes, beans, and green chilies.
4️⃣ Bring to a boil. Reduce heat to low and let simmer, covered, 45-60 minutes, stirring every 10 minutes.
5️⃣ Serve topped with cheese and sour cream as desired.
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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
Homemade Turkey Chili | Crockpot Recipe
Homemade Turkey Chili | Crockpot Recipe _ If you were looking for a good Turkey Chili Recipe then look no further! Give this recipe a try and you'll be amazed at just how flavorful this recipe is. Enjoy!
Chili Ingredients
2 lbs. Ground Turkey Meat
4 tbsp *Chili Seasoning
2 15 oz. cans Kidney Beans
2 8 oz. cans of tomato sauce
2 10 oz. cans Diced Tomatoes with Green Chilies
1 cup Shredded Cheddar Cheese
2- 3 Green Onions Tops for taste and garnish
Chili Seasoning Mix Ingredients
2 tbsp Chili Powder
2 tbsp Cumin
2 tsp Paprika
2 tsp Oregano
1 tsp Garlic Powder
1 tsp Onion Powder
Combine all ingredients and mix.
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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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Six-Ingredient Harissa-Turkey Chili l Freshly Made | Whole Foods Market
This is chili is made with only six-ingredients! Molly shares her secret to this delicious Harissa-Turkey Chili recipe.
Ingredients:
3/4 pound ground turkey (a mix of light and dark is best)
1 large yellow onion, chopped
2 teaspoons harissa spice blend, plus more for serving
1 (14.5-) can no-salt-added garbanzo beans (also called chickpeas), drained and rinsed
1 (14-) can no-salt-added diced tomatoes
1/4 teaspoon fine sea salt
Method:
Combine turkey and onion in a large skillet. Place over medium heat and cook, stirring frequently and breaking up turkey with the side of a spoon, until turkey has released most of its moisture, about 10 minutes. Raise heat to medium-high and cook, stirring constantly, until turkey and onion begin to brown, 3 to 4 minutes more. Stir in harissa and cook for 1 minute. Stir in chickpeas, tomatoes and salt. Bring to a boil, lower heat, cover and simmer until flavors blend, about 5 minutes. Serve with harissa on the side for diners to add to taste.
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How to Make Six-Ingredient Harissa-Turkey Chili l Whole Foods Market
Turkey +Veggie Chili Recipe | Easy Healthy Turkey Chili
This healthy Turkey Chili is packed with vegetables making it a clean eating favorite for Super Bowl Sunday (or any day of the week!). I love adding this recipe to my meal prep for easy weekday meals.
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TURKEY + VEGGIE CHILI RECIPE
1 tablespoon extra virgin olive oil
1 small or ½ large onion, chopped
1 red bell pepper, chopped
3 cloves garlic, chopped
1.25 lb. extra lean ground turkey
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon oregano
1 (15 ounce) can low sodium diced tomatoes
1 (15 ounce) can kidney chili beans
3 cups low sodium chicken broth
2 zucchini, quartered and chopped
3 cups fresh chopped kale
Salt and pepper to taste
DIRECTIONS:
Heat oil in a large pot over a medium high heat. Add in onions along with a pinch of salt and sauté for 5 minutes or until fragrant.
Stir in garlic and peppers and cook for 5 more minutes. Add in ground turkey, chili powder, cumin, salt and pepper; breaking down the turkey with a spatula until you have small crumbles.
Once the turkey has turned from translucent to opaque add in the beans, tomatoes, and chicken broth and bring to a boil. Add in the zucchini and kale, turn down to a simmer and cook for another 10-15 minutes or until the veggies are tender.
Serve with your favorite chili toppings. Enjoy!
NUTRIENTS PER SERVING: Calories 233 | Total Fat 4.1g | Saturated Fat 1.6g | Cholesterol 10mg | Sodium 26mg | Carbohydrate 7.5g | Dietary Fiber 1g | Sugars 1g | Protein 4.9g
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