Best 8 Tex Mex Turkey Chili With Black Beans Corn And Butternut Squash Recipes

BUTTERNUT SQUASH AND TURKEY CHILI

Steps:

• Heat 1 1/2 teaspoons of the oil over medium-high heat in a large Dutch oven. Add the turkey and cook, breaking up chunks with the side of a wooden spoon, until browned, about 5 minutes. Push the turkey to the edges of the pan, leaving the middle empty. Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil, then the onion and garlic to the center of the pan. Cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the chili powder, cumin and coriander and stir about 30 seconds. Add the tomato paste and 1 teaspoon salt and stir until the paste begins to darken in color, about 30 seconds. Then add the squash, tomatoes and 4 cups water, scraping the bottom of the pan to release any stuck bits. Bring to a simmer, adjust the heat and simmer, uncovered, until the chili has thickened and the squash is tender, 35 to 40 minutes.
• Stir the beans and chia seeds into the chili and heat through, about 5 minutes. Season with an additional 1/2 teaspoon salt and a few grinds of pepper, then taste the chili and stir in up to 2 tablespoons of vinegar. Spoon the chili into bowls and top each bowl with cilantro and a dollop of sour cream.

TEX-MEX TURKEY CHILI WITH BLACK BEANS, CORN AND BUTTERNUT SQUASH

Steps:

• Microwave squash for 3 to 4 minutes, set aside.
• Heat oil in large 4 to 6-quart saucepan over medium heat and add turkey.
• Brown turkey for 5 to 7 minutes, breaking apart.
• Add onions, garlic, chili powder, cumin and bouillon powder and cook for 3 to 5 minutes or until onions soften.
• Stir in black beans, mexi-corn, butternut squash, tomatoes, water and ketchup.
• Bring to a boil; reduce heat to low and simmer for 10 minutes, or until squash is tender.
• To serve, ladle into bowls and top with desired garnishes.

BLACK BEAN CHILI WITH BUTTERNUT SQUASH

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add 10 cups water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 2 hours (time will vary depending on freshness of beans). Season to taste with coarse salt and freshly ground black pepper. DO AHEAD: Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.
• Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with sour cream, cheese, red onion, cilantro, and pickled jalapeño rings.

BLACK BEAN, CORN & TURKEY CHILI

Steps:

• 1. Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until the turkey is cooked through, stirring often to separate meat.
• 2. Stir the broth, picante sauce, sugar, beans and corn in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally.

BLACK BEAN TURKEY CHILI

Steps:

• In a 6-qt. stockpot, cook and crumble turkey with green pepper and onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings; cook 1 minute., Stir in tomato sauce, beans, corn, tomato and water; bring to a boil. Reduce heat; simmer, uncovered, to allow flavors to blend, about 10 minutes, stirring occasionally. If desired, serve with cheese. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

BUTTERNUT SQUASH AND TURKEY CHILI

Steps:

• In a large non-stick stockpot, sauté garlic and onion for 2-3 minutes.
• Add ground turkey and cook over medium heat.
• When the turkey is cooked about halfway, add the squash to the pot and continue cooking and stirring until turkey is cooked through.
• Add all other ingredients to pot and stir.
• Bring to a boil over medium/high heat.
• Reduce heat, cover, and simmer for 15-20 minutes, stirring occasionally, until squash is softened to your liking.

TEX-MEX TURKEY CHILI WITH BLACK BEANS, CORN AND BUTTERNUT SQUASH

Steps:

• Heat oil in large 4 to 6-quart saucepan over medium heat and add turkey. Brown turkey for 5 to 7 minutes, breaking apart.
• Add onions, garlic, chili powder, cumin and bouillon powder and cook for 3 to 5 minutes or until onions soften. Stir in vegetables, tomatoes, water and ketchup. Bring to a boil; reduce heat to low and simmer for 10 minutes. To serve, ladle into bowls and top with desired garnishes.
• Recipe note: If using fresh butternut squash, microwave for 1 to 2 minutes before adding to the chili or allow extra cooking time to ensure tenderness.

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!