live oil, cumin, paprika, ancho chili powder, granulated garlic, salt, and
requently. Next add in ground turkey and break up the meat
Mix ground turkey with finely chopped green peppers in a medium sized bowl. Tear apart bread into small pieces and mix well.
Spoon 15-18 meatballs and brown sides on medium/high heat in skillet. Place in oven safe dish.
Pre-heat oven 350 degrees and bake for 20-30 minutes.
Season the meat with salt and pepper and cook the ground meat in a pan with water.
Chop the green pepper, onion, and tomatoes and place in a large pot.
Cook the vegetables on medium heat for 5 minutes.
Add the meat and seasoning and cook for another 5 minutes.
Add the beans and cook for another 5 minutes.
Add the chocolate square and let it melt.
Mix well.
Remove the pot from heat. You can eat the chili now, or let the flavors mix together with the lid on for another 10-15 minutes.
n a skillet. Brown the turkey meat, breaking it up into
or 1-2 mins. Add turkey and cook for 5 mins
In a slow cooker, combine turkey, beans, tomatoes, chili seasoning, chile peppers, tomato sauce, onion and water. Cook on low 3 to 4 hours. Serve hot.
br>Stir the green chilies, turkey, chili powder, garam masala, and the
Cook wheat berries & quinoa according to package directions; set aside.
Heat dutch oven over medium heat; spray with 2 sprays olive oil cooking spray. Add garlic & saute; remove from pan.
Spray with remaining 8 sprays; add turkey and cook until browned.
Add remaining ingredients and simmer for 10 - 15 minutes.
Serving size is 1 cup of chili.
Fry turkey burger and onions until brown.
Add remaining ingredients and stir well.
Reduce heat, simmer, stirring occasionally until thick, 25 to 30 minutes.
Remove bay leaf before serving.
Combine all ingredients. Shape into 4 patties. Grill until done. These can also be shaped into meatballs and baked in the oven or fried in a skillet. You may also wish to try this in turkey chili.
Stir water and refried beans together until beans are thin. (You can use less or no water if you don't want your beans so thin, but I like them that way).
Heat in a small saucepan just until warmed (about 4 minutes?).
Spread on tortilla.
Microwave turkey chili and spread over beans.
Top with enchilada sauce and cheese.
Fold in both edges and wrap. You may need to hold with a toothpick.
Microwave on high about 30 seconds.
Place all ingredients into a large pot, bring to a boil and quickly turn down to low heat, stirring to blend in the melting cheese.
Remove from heat and let stand 5-10 minutes to allow the chili to thicken slightly before serving.
Serve with tostados or tortilla chips, sour cream, and more grated cheddar, Enjoy!
Combine cornmeal and cold water in a saucepan.
Bring to a boil over medium heat, reduce heat to low and cook, stirring about 5 minutes until thickened.
Remove from heat and cool about 5 to 10 minutes.
Spread over the bottom and about 2 inches up the sides of a 3 1/2 quart slow cooker In a medium bowl, combine turkey chili, leeks and chicken.
Spoon into center of the polenta mixture.
Cover and cook on low about 5 hours.
15 minutes prior to serving, top with cheese.
Optional garnishes: shredded lowfat cheese, light sour cream, chopped cilantro or onion Heat oil in large saucepan over medium heat.
Add onion, garlic,and bell peppers.
Cook 3-4 minutes, stirring occasionally.
Add turkey, chili powder, cumin, salt, sugar and vinegar.
Cook another 5 minutes, stirring to break up turkey.
Add tomatoes, salsa, and beans.
Bring to a boil.
Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
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.
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.
Preheat oven to 400 degrees F (200 degrees C).
Pour the turkey chili into a 9-inch pie dish. In a bowl, whisk together the corn bread mix, milk, and egg until slightly lumpy; spoon the corn bread batter on top of the chili.
Bake in the preheated oven until the edges of the corn bread begin to brown and the center is set, 20 to 25 minutes. Sprinkle with Cheddar cheese and a dollop of sour cream.
Heat oven to 350\u00b0.
In medium bowl, stir together rice and soup.
Transfer rice mixture to greased 9-inch pie plate; press rice evenly over bottom and up sides to form \"pie crust.
Pour turkey chili into rice crust.
Bake, uncovered, for 25 to 30 minutes or until very hot.
Remove from oven; let set 5 minutes before cutting.
Top each serving with sour cream and sprinkling of green onions, if desired, and serve.
and the turkey meat.
Season the meat with: chili powder, grill