**Tantalize your taste buds with Aunt Glo's Turkey Chili, a symphony of flavors that will warm your soul and satisfy your cravings.**
Indulge in a culinary journey with this delectable dish, crafted with tender turkey, an array of colorful vegetables, and a blend of spices that create a harmonious balance of flavors. Savor the rich and savory broth, infused with the essence of roasted turkey and the aromatic notes of cumin, chili powder, and oregano. Discover a symphony of textures as you bite into the tender turkey, crisp bell peppers, and juicy tomatoes, all enveloped in a velvety and flavorful sauce. This versatile recipe offers a customizable experience, allowing you to adjust the spice level to your preference and incorporate your favorite toppings, from shredded cheese to sour cream, to create a chili that truly reflects your taste. Whether you're hosting a cozy dinner gathering or meal prepping for the week, Aunt Glo's Turkey Chili promises to be a crowd-pleaser. Embark on this culinary adventure and treat yourself to a comforting and flavorful experience that will leave you craving more.
TURKEY CHILI RECIPE
This turkey chili recipe is on the regular rotation at our house for years! It is hearty, meaty, and so easy! This chili can be made in 30 minutes on the stovetop or as a crockpot turkey chili. Serve in warm bowls with tortilla chips and your favorite chili toppings.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 40m
Number Of Ingredients 15
Steps:
- In a 5 Qt pot or dutch oven over medium/high heat, add 1 Tbsp olive oil and sautee 1 lb ground turkey until cooked through (5 min).
- Add diced purple onion, 1 tsp cumin powder, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp oregano, 1 tsp salt and 1/4 tsp pepper. Saute 5 minutes or until onions are softened.
- Add drained and rinsed black beans, pinto beans with juice and white beans with juice. Also add diced jalapeños, canned diced tomatoes with juice, tomato sauce, and drained corn.
- Stir to combine and bring to a boil then reduce heat and simmer uncovered 20 minutes, stirring occasionally. Season to taste towards the end of cooking (I like to add an extra 1/2 tsp salt).
Nutrition Facts : Calories 211 kcal, Carbohydrate 28 g, Protein 21 g, Fat 2 g, Cholesterol 31 mg, Sodium 841 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
TURKEY CHILI
You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be ready in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.
Provided by Pierre Franey
Categories weeknight, project, main course, side dish
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.
Nutrition Facts : @context http, Calories 680, UnsaturatedFat 15 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 14 grams, Protein 55 grams, SaturatedFat 11 grams, Sodium 1496 milligrams, Sugar 14 grams, TransFat 1 gram
ONE-POT TURKEY CHILI AND BISCUITS
In this streamlined recipe, turkey chili and buttery cornmeal biscuits are nestled together in the same skillet, and baked into a blissfully cozy one-pot meal. You can make the cornmeal batter and the chili several hours ahead - or even the night before - then bake them together right before serving, so the biscuits are at their most tender. A dollop of sour cream at the end isn't strictly necessary, but the cool milkiness is lovely with the spicy, meaty chili. Yogurt makes a fine substitute. And if you're looking to make this vegetarian, substitute faux meat or another can of beans for the turkey.
Provided by Melissa Clark
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Prepare the biscuits: In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, salt and baking soda.
- Using a pastry cutter or your hands, cut or rub in the butter until mixture resembles rolled oats. Fold in the buttermilk and scallion. Gently stir mixture until it comes together in a moist, sticky mass. Cover bowl and refrigerate until ready to use.
- Heat oven to 425 degrees.
- Start the chili: In a large ovenproof skillet, heat oil over high heat until it thins. Stir in turkey and cook, breaking up meat with a wooden spoon, until it's no longer pink with some browned bits, about 7 minutes.
- Reduce heat to medium-high, and add onion and jalapeño, and cook until translucent and tender, about 5 minutes. Stir in garlic, chili powder, 1 teaspoon salt, oregano, cumin and pepper, and cook until fragrant, about 1 minute longer.
- Using kitchen shears or your hands, break up tomatoes and add them, along with the juices, to the pan. Add beans and remaining 1/2 teaspoon salt, and scrape up any brown bits on the bottom of the pan. Reduce heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. If the mixture seems very dry, add a few tablespoons water. It should be juicy-looking but not wet. Remove from heat and stir in cilantro. Taste and add more salt, if needed.
- Divide biscuit dough into 6 equal balls. Use your palm to flatten each ball into a 3/4-inch-thick disk. Arrange on top of turkey chili. Brush biscuits lightly with milk, and sprinkle grated Parmesan on top. Transfer skillet to oven and cook until biscuits are golden at the edges, 25 to 30 minutes. Let cool for 10 minutes before serving. Serve with sour cream and pickled jalapeños, if you like, and more scallions.
AUNT GLO'S TURKEY CHILI
Make and share this Aunt Glo's Turkey Chili recipe from Food.com.
Provided by Lubie
Categories Poultry
Time 7h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown Turkey in large sauce pan with chopped onions and peppers.
- Put turkey, into crockpot and add tomatoes, chili beans, tomato sauce, cumin, garlic, salt and pepper to taste, and chili powder.
- Simmer on low all day long!
Nutrition Facts : Calories 311.3, Fat 13.8, SaturatedFat 3.6, Cholesterol 119.5, Sodium 787, Carbohydrate 19, Fiber 4.1, Sugar 10.8, Protein 29.6
Tips:
- Always start with a flavorful base. Sautéing onions, garlic, and chili peppers in a little olive oil or butter infuses a rich, savory flavor into the chili. - Choose high-quality chili powder and cumin. These spices are the backbone of chili, so using good-quality ones will make a big difference in the taste. - Don't be afraid to experiment with different types of chili peppers. Poblano, ancho, and habanero peppers all add unique flavors and heat levels. - Simmer the chili for at least 30 minutes, or longer for a more complex flavor. This allows the flavors to meld and develop. - Serve the chili with a variety of toppings, such as shredded cheese, sour cream, avocado, and cilantro. This allows your guests to customize their bowls to their liking.Conclusion:
Aunt Glo's Turkey Chili is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a casual weeknight meal or a festive gathering. With its combination of lean ground turkey, hearty beans, and flavorful spices, this chili is sure to satisfy. So next time you're looking for a comforting and satisfying meal, give Aunt Glo's Turkey Chili a try. You won't be disappointed!
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