Brown the ground turkey and the bockwurst in a
hickly.
Meanwhile, for the white bean puree, melt butter in medium
Preheat a grill or grill pan to medium-high heat. Brush vegetables with oil. Grill for 2-3 mins each side, until tender.
For the white bean dip, place beans, garlic, 1/3 cup of the oil and lemon juice in a food processor. Process until smooth and creamy. Season to taste. Spoon into a serving bowl. Drizzle with remaining 1 tbsp oil and sprinkle with paprika. Serve vegetables on a platter with white bean dip.
in a heavy saucepan, open all cans and mix together. Add onion and white chicken chili mix to taste. Stir well.
Simmer for 45 minutes, stirring frequently.
Sprinkle cheese on the top when serving.
In pie plate, spread cream cheese evenly on bottom.
Pour no bean chili over cream cheese.
Spread taco cheese over chili, place in microwave until cheese on top is melted.
Do not overcook.
Serve with taco chips.
Spread cream cheese to cover bottom of glass pie plate. Spread no bean chili over cream cheese.
Sprinkle cheese on top. Cover with plastic wrap and microwave for 4 to 5 minutes on High or until cheese is all bubbly.
Serve hot with tortilla chips. Guaranteed to disappear!
cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until
Cook first 5 ingredients in a large pot for 5 minutes.
Add turkey, and brown until done.
Stir in remaining ingredients (except for the cilantro) and bring to a boil.
Reduce heat, and simmer uncovered for 10 minutes.
Stir in fresh cilantro, cook one minute.
Serve in bowls with cornbread and lime wedges!
Saute onion and garlic. Add turkey, chili powder and cumin.
Add beans, tomatoes with juice and chicken broth. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Add salt and pepper.
Heat the oil in a large pot or dutch oven (3 qts or larger) over medium/high heat.
Add the onions and garlic and cook until onion begin to become translucent.
Add the ground turkey and throroughly brown.
Add the chili powder, basil, chipolte and cajun seasoning.
Mix well.
Add the remaining ingredients bring to a rolling boil reduce to medium heat and let simmer for one hour to one and a half hours.
tock, green chiles, beans and white pepper to slow cooker and
he oregano, cumin and chili powder, chili flakes and jalapeno pepper (if
Heat broth in a large saucepan. Add turkey, onion and garlic and saute till turkey is no longer pink.
Add the rest of the ingredients, except the scallions. Bring to a simmer, cover and cook, stirring every so often, for 25 minutes.
Serve topped with scallions.
Heat olive oil in a large pot over medium heat. Add turkey, onion, green bell pepper, and garlic; cook and stir until turkey is browned and onion is translucent, about 5 minutes.
Stir tomatoes, celery, cumin, chili powder, bay leaf, and basil into the pot. Pour in water; cover and simmer until celery is tender and chili has reached desired thickness, 10 to 15 minutes. Stir in navy beans and lima beans; cook until heated through, 5 to 10 minutes. Season with salt and pepper.
eat, and pan-fry the turkey breast until the meat is
Heat oil in a dutch oven over medium high heat; add turkey, onion& garlic and cook, stirring to break up the lumps, for about 5- 7 minutes or until turkey is no longer pink.
Add seasonings, stir& cook for another 2 minutes.
Drain off any excess fat.
Add chilies, tomatoes & beans and combine thoroughly.
Heat to boiling, stirring often.
Reduce heat to low & simmer, stirring occasionally, for 30 minutes.
Stir in lime juice & remove from heat.
Serve topped with green onions & cheddar cheese.
In a large pan heat the olive oil over medium heat.
Add the onion, garlic, carrot and celery; saute for 10 minutes.
Stir in the rosemary, chili flakes and tomatoes; simmer 10 minutes.
Add the stock or broth, water, turkey meat, white beans, salt and pepper.
Simmer 20 minutes.
Cook the pasta according to package directions just until tender.
Drain and add to the soup; simmer 10 minutes.
Stir in parsley, if desired.
Garnish with Parmesan.
Cook turkey, onion and 3/4 cup of the broth in a 3-quart pan over medium heat for 5 minutes.
Stir occasionally.
Stir in remaining broth, cumin, oregano, chili powder, red pepper, garlic and green chilies.
Reduce heat.
Cover and simmer 15 minutes. Stir in bell pepper and beans.
Cook uncovered over low heat, 20 to 30 minutes.
Serve chili topped with sour cream, salsa and cheese.
In 3 quart saucepan, over medium heat, saute onions and garlic in oil until tender.
Add turkey.
Cook until done, stirring occasionally to break up meat.
Drain.
Stir in tomatoes, chicken broth, mustard, chili powder and pepper.
Heat to a boil.
Reduce heat.
Simmer for 10 minutes.
Stir in beans and corn.
Cook 5 minutes.
Top with tortilla chips, shredded cheese and cilantro, if desired.
Follow directions on back of bean bag for soaking beans and cooking.
After beans are cooked, saute onion, garlic and sausage in a pan (I squeeze the sausage out of the casing), until meat is brown.
Add tomatoes, lemon and contents of chili packet.
Simmer 5 minutes, then add to bean pot.
Simmer 30 minutes.