How To make Turkey Macaroni Chili

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.

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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

Jeanette’s Turkey Chili Verde Mac n’ Cheese

Try this 2-for-1 hearty meal for your next game day or potluck, or to wow your family with a weeknight treat.
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How to Make Smokin' Turkey Chili | Chili Recipes | Allrecipes.com

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Watch how to make a turkey chili that truly brings the hot, hot habanero heat! This 5-star chili includes kidney beans and features a little hot chocolate mix and beer.

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Turkey Chili Mac 'N Cheese

This delicious one pot meal is full of vegetables and protein that the whole family will love.

TURKEY CHILI | Slow Cooker Turkey Chili Recipe | Dump And Go CROCKPOT Meals

Today I am cooking at home and making slow cooker turkey chili. This is an easy way to make a dump and go meal using the crockpot.

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INGREDIENTS
2 lbs (908 g) lean ground turkey
1 small onion
1 small bell pepper
4 cloves garlic
2 Tbsp chili powder
2 Tbsp chicken bouillon powder
1 1/2 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp black pepper
1/4 tsp crushed red pepper flakes
1/4 tsp oregano (I used Mexican oregano)
1 1/2 tsp apple cider vinegar
1 1/2 tsp sugar
8 oz (227 g) tomato sauce
10 oz (283 g) can Rotel diced tomatoes and green chiles
15 oz can (425 g) black beans
15 oz can (425 g) pinto beans
salt to taste




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Easy Turkey Chili Recipe
How To Make Crockpot Chili
Dump And GO Crockpot Meals

The Best Chili Mac using Ground Turkey

Super Delicious great weeknight one pot meal for the family! This dish does have a little kick. If you want to tone it down replace the poblano peppers with bell peppers and take out the cayenne pepper.


Recipe:

Ingredients:
-1lb Package Macaroni/Elbow Pasta
-2 tbsp Olive Oil
-1 Red Onion, Diced
-2 Medium Poblano Peppers, Diced
-1 Medium Stalk of Celery, Diced
-3 Garlic Cloves, Minced
-1 lb Ground Turkey
-3 tbsp Chili Powder
-1 tsp Chipotle Pepper
-1/2 tsp Cayenne Pepper
-1 tsp Salt
-1/2 Cube of No Beef Bouillon (or use beef bouillon of your choice for 1 Cup of Water)
-1 Cup of Water
-1 28oz Can Diced Tomatoes
-1 15oz Can Chili Beans (I blended mine since I don't like the texture)
-1/2 Cup Sour Cream (I used Kite Hill Dairy Free Sour Cream)
-1 Cup Cheddar Cheese (I used Dairy free Cheddar Cheese)
Optional: For Garnish Sliced Scallions, Pickled Jalapeños, and/or extra Cheddar

Directions:
1. Cook Pasta 2 Minutes less than the package directions. Strain and rinse with cold water
2. Heat Oil over Medium High Heat.
3. Add Onion, Pepper, and Celery, stirring often until softened. (4-5min)
4. Add Garlic, cook stirring for 30 seconds
5. Add Turkey, Chili Powder, Chipotle Pepper, Cayenne Pepper, Salt and Bouillon; stir breaking up the meat with your spoon, until turkey is no longer pink (4-5min)
6. Add Tomatoes with all their juices, bring to boil and cook for 2min
7. Add Beans, Pasta, and Water, reduce heat to medium. Cook stirring often for 2min
8. Remove from Heat. Add Sour Cream and Cheddar, mixing until cheddar is melted.
9. It's ready to serve with desired garnish.