stirring frequently. Next add in ground turkey and break up the meat
live oil, cumin, paprika, ancho chili powder, granulated garlic, salt, and
nd ground turkey until turkey is browned.
Add tomatoes, pepper, cumin, chili powder
oft. 15 minutes.
Add ground turkey to sauteed vegetable and stir
In Dutch oven, melt margarine, add onions and garlic.
Saute until onions are translucent.
Add ground turkey, chili powder, cumin, salt, oregano, paprika, peppers, beef broth and tomatoes. Simmer 30 minutes.\tAdd kidney beans and simmer 10 minutes more. (Chili improves in flavor if refrigerated for a day then reheated.) 10 Servings, 206 calories per serving, 6 grams fat, 58 mg cholesterol, 648 mg sodium.
In a large pan or Dutch oven, place oil, ground turkey, chili powder, salt and pepper.
On medium heat, stirring often, cook until meat has changed color.
Add tomato juice, picante sauce and pork and beans.
Simmer for 2 hours.
Over medium heat spray a large dutch oven with non stick cooking spray.
Saute ground turkey, green pepper, and onion until lightly browned and onion and pepper are soft.
Add the remaining ingredients plus the water and stir well.
Cook over medium heat for 30 minutes.
Cook the ground turkey and garlic in a nonstick pan, breaking apart the meat with a spoon until browned. Drain off any fat.
Add the chili powder and cumin and stir to coat the meat.
Mix the tomatoes, beans, onion, chiles, tomato paste in a slow cooker. Stir in the meat mixture.
Cook and cook until flavors are blended (4-5 hours high, 8-10 hours low.
Brown ground turkey, Worcestershire sauce, chopped onion, chopped green, yellow, and red bell peppers over medium-high heat in a Dutch oven or large saucepan. until meat is browned. Drain, if desired and return to pan.
Add the 3 cans of beans, the can of diced tomatoes, the ketchup, the brown sugar, and all of the spices, plus the water. Stir to combine and bring to a boil.
Reduce heat to medium, cook uncovered for 30 minutes, stirring occasionally.
he peppers, green chiles, and ground turkey and stir continuously so that
>ground turkey until no longer pink.
Note: I am editing this recipe
DEFROST GROUND TURKEY!
grease a large pan
omatoes, garlic, cumin, oregano, paprika, chili powder, cayenne pepper and jalapeno
o 3 minutes.
Add turkey and mushrooms, increase heat to
Place turkey and bell pepper in a large saucepan over medium heat, and cook until turkey is evenly brown. Mix in beans, tomatoes, and corn. Season with cumin, chili powder, red pepper flakes, and cinnamon. Bring to a boil, reduce heat to low, and simmer 30 minutes. Add water if you want a more liquid chili.
about 5 minutes).
Add ground turkey and cook, stirring frequently, until
Heat oil in a large saute pan. Add onion, red bell pepper and garlic. Saute until onions are translucent.
Add the ground turkey breast, salt, chili flakes, and black pepper. Brown over medium heat until the turkey is cooked through.
Pour the mixture into a crock pot.
Add remaining ingredients and stir well to combine. Cook for 8 hours on low or 3-4 hours on high, stirring occasionally.
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.
Brown ground turkey on high heat in a
Strain canned tomatoes through a sieve, reserving the juice. Heat the oil in a Dutch oven on medium-high heat. Add the ground turkey and saute until crumbly. Add onions, garlic and chili pepper and saute 2-3 mins. Stir in the tomato paste. Add stock, sun-dried tomatoes and reserved tomato juice. Bring to a boil. Reduce heat to medium-low; cover and simmer for 5 mins.
Add the canned tomatoes, beans and olives and cook 5 mins. Season chili. Garnish with arugula and crumbled feta.