Best 3 Mexican Chorizo And Turkey Chili Recipes
**Explore the Enticing World of Mexican Chorizo and Turkey Chili: From Classic to Vegetarian Delights**
Embark on a culinary journey with our diverse collection of Mexican chorizo and turkey chili recipes, a symphony of flavors that will tantalize your taste buds. Immerse yourself in the traditional realm of Mexican cuisine with our classic recipe, where succulent turkey and zesty chorizo unite in a rich tapestry of spices, beans, and tomatoes. For a healthier twist, delve into our lean turkey chili, a guilt-free indulgence that packs a flavorful punch without compromising on satisfaction. Vegetarians rejoice, for we have crafted a delectable meatless chili, a symphony of vegetables, beans, and spices that delivers a hearty and satisfying meal. And to cater to diverse dietary preferences, our gluten-free turkey chili beckons, a culinary haven for those seeking taste without compromise.
SLOW COOKER TURKEY AND CHORIZO CHILI
This is the turkey chili I made to compete on fooduel.blogspot.com. It's not overbearingly spicy, with good texture and flavor. To thicken this chili, you can add double the amount of chorizo and stew the tomato sauce before adding it to the slow cooker.
Provided by Chef Sammon
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 6h35m
Yield 10
Number Of Ingredients 20
Steps:
- Turn a slow cooker on High and add butter to melt.
- Heat a medium pan over medium heat. Add chorizo and cook until fats begin to render, about 3 minutes. Add onion; cook and stir until browned, 5 to 7 minutes more. Add to the slow cooker. Stir in bell peppers, chile peppers, tomato sauce, black beans, baked beans, tomatoes, and corn. Add hot sauce, chili powder, and paprika.
- Heat oil in the same pan over medium-high heat. Saute garlic in the pan until browned, about 1 minute. Add turkey; saute until browned and crumbly, 5 to 7 minutes. Drain the liquid from the pan and add to the slow cooker. Turn the slow cooker to Low and cook, stirring once every hour, until reduced, about 6 hours. Serve with a spoonful of sour cream and shredded Cheddar on top of each bowl.
Nutrition Facts : Calories 455.6 calories, Carbohydrate 34.1 g, Cholesterol 87.9 mg, Fat 26.2 g, Fiber 7.3 g, Protein 24.8 g, SaturatedFat 13.3 g, Sodium 1096.4 mg, Sugar 8.3 g
TURKEY AND CHORIZO CHILI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil in soup pot or Dutch oven over medium-high heat. Add the chorizo and brown. Add the turkey and break up with a potato masher, then season with some black pepper. When the turkey is browned, add in the corn.
- Place the reserved corncob in a small pot and add the stock and a little water to cover. Bring to a bubble and simmer.
- To the meat and corn, add the chipotle puree, stirring until fragrant. Add the cinnamon, garlic and onions, and partially cover to soften, 5 minutes. Add the tomato paste and stir until fragrant, about 1 minute.
- Remove the cob from the corn stock, then add the stock and beans to the chili, and stir to combine. Cool and store the chili for a make-ahead meal.
- Reheat over medium heat, adding a little more stock or water if necessary.
- To serve, top with cilantro and the juice of a wedge of lime and some crushed corn chips.
MEXICAN-STYLE TURKEY CHORIZO
This super-flavorful lighter version of Mexican chorizo is made with lean ground turkey instead of pork. Form into burger patties, stuff inside sausage casings, use as taco meat, or fry some up with eggs! This is what I use to make my Chorizo-Stuffed Spaghetti Squash recipe, also found on this site. The possibilities are endless!
Provided by France C
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Combine turkey, vinegar, chili powder, garlic powder, smoked paprika, sweet paprika, salt, cumin, coriander, Mexican oregano, dried chipotle pepper, cinnamon, and cloves in a mixing bowl. Mix well.
- Refrigerate at least 1 hour for flavors to blend. Store in the refrigerator or freeze until ready to use.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 2.3 g, Cholesterol 83.6 mg, Fat 9 g, Fiber 1.2 g, Protein 23 g, SaturatedFat 2.3 g, Sodium 511.6 mg, Sugar 0.4 g
Tips:
- To make your chili even more flavorful, try using a variety of different chili peppers. A good mix of mild, medium, and hot peppers will give your chili a complex flavor profile.
- If you don't have any cooked turkey on hand, you can use ground beef or pork instead. Just be sure to brown the meat thoroughly before adding it to the chili.
- For a vegetarian chili, omit the chorizo and turkey and add in some extra vegetables, such as black beans, corn, or bell peppers.
- Serve your chili with your favorite toppings, such as shredded cheese, sour cream, and guacamole.
- Chili is a great dish to make ahead of time. It will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
Whether you're looking for a hearty and flavorful meal or a dish to warm you up on a cold day, this Mexican chorizo and turkey chili is sure to hit the spot. It's easy to make and packed with flavor, and it's sure to be a hit with your family and friends. So next time you're in the mood for a delicious and satisfying chili, give this recipe a try.
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