How to Make Healthy Turkey Chili | Dr. Ian Smith
Watch Dr. Ian Smith show you how to make an easy, healthy and budget-friendly turkey + bean chili.
Homemade Turkey Chili | Crockpot Recipe
Homemade Turkey Chili | Crockpot Recipe _ If you were looking for a good Turkey Chili Recipe then look no further! Give this recipe a try and you'll be amazed at just how flavorful this recipe is. Enjoy!
Chili Ingredients
2 lbs. Ground Turkey Meat
4 tbsp *Chili Seasoning
2 15 oz. cans Kidney Beans
2 8 oz. cans of tomato sauce
2 10 oz. cans Diced Tomatoes with Green Chilies
1 cup Shredded Cheddar Cheese
2- 3 Green Onions Tops for taste and garnish
Chili Seasoning Mix Ingredients
2 tbsp Chili Powder
2 tbsp Cumin
2 tsp Paprika
2 tsp Oregano
1 tsp Garlic Powder
1 tsp Onion Powder
Combine all ingredients and mix.
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How To Make Best-Ever Turkey Chili | How To Feed a Loon
LINK TO COMPLETE RECIPE BELOW:
This truly is the best-ever turkey chili and after one bite, you'll agree. Incredibly flavorful and yet healthy, too!
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Easy Turkey Chili Recipe
Easy Turkey Chili is perfect for game day! Packed with flavor, you’ll want to make this healthy chili recipe all year long. With a southwestern spin on our favorite chili, know you can feel great about this healthy for you comfort food!
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Rachael Ray's Ranch-Style Turkey Chili | 30 Minute Meals | Food Network
Lean seasoned ground turkey adds flavor, without fat, to Rachael's chili!
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Rachael Ray creates easy dishes that only take 30 minutes to make. From comfort food to sophisticated fare for company, she puts great food on the table with plenty of time to enjoy her family and friends.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Ranch-Style Turkey Chili
Recipe courtesy of Rachael Ray
Total: 35 min
Prep: 10 min
Cook: 25 min
Yield: 4 servings
Level: Easy
Ingredients
4 poblano peppers
2 large corn muffins, store-bought
2 tablespoons EVOO
2 pounds ground turkey
Kosher salt and freshly ground black pepper
4 cloves garlic, finely chopped
1 large onion, finely chopped
2 tablespoons cumin, a couple of palmfuls
1 tablespoon coriander, a palmful
One 14-ounce can pinto or white beans
2 cups chicken stock
1/4 cup fresh chives, finely chopped
1/4 cup fresh dill, finely chopped
1/4 cup fresh parsley, finely chopped
Hot sauce
1 cup sour cream
Optional Toppers:
Shredded sharp Cheddar
Minced red onion
4 to 5 slices crispy bacon, chopped
Directions
Char the peppers over a gas flame on high heat or under the broiler with the oven door cracked for steam to escape, turning with tongs. Place the charred peppers in a bowl and cover with plastic wrap to steam. Let them cool, then peel, seed and finely chop.
Preheat the oven to 400 degrees F.
Crumble the corn muffins, arrange on a cookie sheet and toast until crispy and extra golden, about 10 minutes. Set aside.
Heat the EVOO in a Dutch oven over medium-high heat. Add the turkey and sprinkle with salt and pepper. Brown and crumble the meat. Add the garlic and onions to the pot and cook to soften, about 5 minutes. Add the cumin and coriander, then stir in the chopped peppers. Add the beans, stock and herbs and simmer 5 minutes. Season with hot sauce.
Turn off the heat and stir in the sour cream to combine. Serve topped with the crispy corn muffin crumbles and any of the other toppings you like.
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Rachael Ray's Ranch-Style Turkey Chili | 30 Minute Meals | Food Network
HEALTHY COMFORT FOOD | I can't stop making this recipe!
As the colder weather sets in I can't stop craving healthy comfort food and I can't stop making this recipe! It's a turkey and butternut squash chili that will warm and nourish your belly (and soul!).
Loaded with protein, colorful vegetables, and lots of warming spices you will find yourself coming back to the recipe all winter long. XO
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TIMESTAMPS
0:00 Intro
0:46 Prepare the ingredients, onion, pepper, and garlic
1:56 Prepare the butternut squash
4:05 Heat your olive oil in a Dutch Oven
4:39 Add your onion, pepper, and garlic to the pot
5:02 Add your ground turkey to the pot
5:52 Add the butternut squash, the spices, diced tomatoes, and broth
6:59 Rinse the beans and add to the pot when boiling, and let simmer
7:37 Finish with chopped spinach
8:47 Blooper
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TURKEY + BUTTERNUT SQUASH CHILI RECIPE
1 tbsp extra virgin olive oil
1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, chopped
2 pounds ground turkey
6 cups butternut squash, cut into bite-sized pieces
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon cinnamon
28 ounces fire-roasted diced tomatoes
4 cups low sodium chicken broth
1 15-ounce can of black beans
1 15-ounce can of chickpeas
3 cups baby spinach
Heat olive oil in a large dutch oven over medium heat. Add onion, pepper, and garlic with a pinch of salt and cook for 5-7 minutes or until the onions are tender and translucent.
Push all the veggies to the side and add in the ground turkey. Season with salt and pepper. Use a wooden spoon or spatula to break the turkey down into crumbles and cook until no longer pink.
Add the butternut squash, chili powder, cumin, smoked paprika, cinnamon, salt and pepper. Stir everything together.
Add in fire-roasted tomatoes and chicken broth. Bring everything to a boil and then reduce the heat and bring everything to a simmer.
Add the beans to the pot, stir and partially cover the pot. Simmer for 30 minutes or until squash is tender.
Finish with baby spinach. Adjust seasonings. Serve and enjoy!
NUTRITION:
Serving: 2cups | Calories: 336kcal | Carbohydrates: 30g | Protein: 42g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 371mg | Potassium: 1275mg | Fiber: 6g | Sugar: 8g | Vitamin A: 17882IU | Vitamin C: 63mg | Calcium: 156mg | Iron: 4mg
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