Best 6 Healthy Turkey Tex Mex Chili Recipes

TEX MEX TURKEY CHILI

Steps:

• Heat skillet to medium-high heat and spray with non-stick cooking spray.
• Brown ground turkey, stir occasionally to ensure it cooks evenly.
• Remove from skillet, putting directly in to Crockpot.
• Open and drain cans of corn and black beans.
• Open Rotel cans, keep juice in can.
• Put canned ingredients in Crockpot with browned turkey and mix well.
• In mixing bowl, combine 1 cup water with pre-packaged chili mix. Mix with whisk until well blended and add to Crockpot.
• Cook on low in Crockpot for 2 hours and then serve.
• Serve in a bowl alongside tortilla scoops or over steamed white or brown rice and enjoy!

HEARTY TEX-MEX CHILI

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, water, juice, coffee and chili seasoning., Transfer to a 4-qt. slow cooker. Stir in remaining ingredients. Cover and cook on low for 4-5 hours to allow flavors to blend.

TURKEY CHILI

Steps:

• In a large skillet, cook and crumble turkey with celery, onion and pepper over medium-high heat until turkey is no longer pink, 6-8 minutes. Transfer to a 5-qt. slow cooker. Stir in seasonings, tomatoes, pasta sauce, chili beans, water and corn., Cook, covered, on high 1 hour. Reduce setting to low; cook, covered, until flavors are blended, 5-6 hours., Stir in kidney and pinto beans; cook, covered, on low 30 minutes longer. If desired, serve with sour cream, avocado and jalapeno.

TEXAS CHILI

Steps:

• Place a Dutch oven or other large pot over medium heat. Add the oil and heat until shimmering. Add the meat and sauté until browned, then transfer to a plate.
• Add the onion to the pot and stir for 1 minute. Take two large sips from the beer, and pour the rest into the pot. Stir in the tomatoes, coffee and tomato paste.
• Add the brown sugar, chile sauce, cocoa powder, hot pepper, cumin, coriander, cayenne, salt and kidney beans. Return the meat to the pot. Reduce heat to low and simmer, partly covered, for 1 hour.
• Add the white beans to the pot and simmer over very low heat, partly covered and stirring occasionally, for 1 to 2 more hours. (Longer cooking improves the flavor.) Adjust salt and cayenne pepper as needed and serve.

TURKEY AND BEAN CHILI

Steps:

• Heat a Dutch oven (or other heavy 5-quart pot) over medium heat. Add bacon; cook until crisp and brown, 6 to 8 minutes. Raise heat to high; add turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes.
• Add onion, garlic, and jalapenos; cook until soft, stirring often, about 5 minutes. Stir in chili powder, cocoa powder, and cumin; cook, stirring, until fragrant, 1 minute.
• Break up tomatoes with a spoon or your hands, and stir them in along with the puree. Add molasses, 1 cup water, and 4 teaspoons salt; bring to a boil. Reduce heat to a simmer; cook, partially covered, 30 minutes.
• Add beans; continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 minutes more. Serve with desired toppings.

TEX MEX CHILI

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes, stirring occasionally.
• Crumble turkey into saucepan; sprinkle with chili powder, cumin and salt. Cook 5 minutes, stirring occasionally.
• Add tomatoes, beans, bell pepper and salsa. Bring to a boil over high heat. Reduce heat; simmer uncovered 10 minutes, stirring occasionally.
• Serve topped with shredded cheese, sour cream, chopped tomatoes or cilantro.