Best 7 Best Turkey Chili Winner Recipes

BILL'S AWARD WINNING TURKEY CHILI RECIPE

Steps:

• Cook all dried beans together according to package directions. Set aside.
• In a large Dutch oven, pour cans of tomatoes and chicken broth and turn heat on low.
• In a food processor fitted with a metal blade - add garlic, celery, hot peppers, and the quartered onion. Add about a ladle full of some of the juice from the pot and process on high until smooth. Place into the pot with the chicken broth and tomato mixture. Next, add green pepper, red pepper, yellow pepper, chocolate chips, 2 tablespoons of the olive oil, cumin, paprika, ancho chili powder, granulated garlic, salt, and pepper. Simmer for 3-4 hours. Add in the beans during the last hour or so of cooking time.
• In a large pan, heat the remaining 1 tablespoon of olive oil on medium-high heat. Add ground turkey and fully cook. Stir turkey into the pot of chili right before serving.

TURKEY CHILI

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.

LEFTOVER TURKEY CHILI

Steps:

• Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper, and cook, stirring occasionally, until the vegetables are soft, about 6 minutes. Stir in the jalapeno and garlic and cook until they soften slightly, about 1 minute.
• Stir in the chili powder, cumin, oregano, 1/2 teaspoon salt and a few grinds of pepper. Add the turkey and stir until well coated in the spices. Pour in the tomatoes and chicken broth and scrape up any spices that may have stuck to the bottom of the pan. Bring the chili to a simmer on medium-low and cook, uncovered, on until the liquid has reduced by a few inches and the chili has thickened, about 1 hour.
• Drain and rinse one of the cans of beans; leave the bean liquid in the second can. Add all the beans plus the reserved bean liquid to the pot and heat until the beans are warmed through, about 10 minutes. Season to taste with more salt and pepper. Serve in bowls over potatoes or rice with a dollop of sour cream and sprinkle of chopped scallions.

THE BEST TURKEY CHILI

Steps:

• Cook and stir the ground turkey in a large pot over medium heat until crumbly and no longer pink, about 5 minutes. Stir in the crushed tomatoes, tomato sauce, kidney beans, pinto beans, black beans, onion, garlic, and red wine. Season with chili powder, cumin, parsley, oregano, black pepper, red pepper flakes, and bay leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 2 hours. Stir the chili occasionally as it simmers. Remove and discard bay leaves before serving.

TURKEY CHILI

Steps:

• In a large skillet, saute onions, garlic and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey and cook until browned.
• Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for 1 hour, stirring occasionally.

BEST TURKEY CHILI FOR A CROWD

Steps:

• Heat oil in a large pot over medium heat. Place turkey into the pot and cook evenly until browned, crumbly, and no longer pink, 5 to 7 minutes. Stir in onion and cook until tender, 5 to 7 minutes. Stir in jalapeno and garlic and cook for 1 minute. Pour broth and stock into the pot.
• Mix in tomatoes, kidney beans, chili powder, brown sugar, cinnamon, kosher salt, paprika, oregano, cumin, black pepper, and cayenne. Bring to a boil; reduce heat to low, cover, and let simmer for 30 minutes. Serve immediately.

AWARD WINNING CHILI

Steps:

• In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
• Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
• Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
• Serve with desired toppings.