Best Cooking Lights Turkey And White Bean Chili Recipes

TURKEY AND WHITE BEAN CHILI

Steps:

• In a large kettle, soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with enough water to cover by 2 inches. Cook beans at a bare simmer until just tender, about 1 hour, and drain in a colander.
• In a skillet, heat the oil and saute the onion and jalapeno until soft and beginning to caramelize, 4 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the ground turkey, Southwest Essence, chili powder, salt, cumin, oregano, and bay leaf and cook, stirring occasionally, until turkey is browned and cooked through, 6 minutes. Add the cornmeal and cook, stirring, for 2 minutes. Add the chicken broth, canned tomatoes, canned chiles, and cilantro stems and stir to combine. Bring to a boil, reduce heat to a simmer, and cook, uncovered, for 45 minutes, stirring occasionally. After it has cooked for 30 minutes, add the cooked beans. Add the heavy cream and cilantro leaves and cook, stirring occasionally, for 15 minutes longer.
• Serve the chili in deep bowls, garnished with dollops of sour cream, grated Cheddar cheese, and green onions to taste.
• Combine all ingredients thoroughly.

CHILI WITH TURKEY AND BEANS

Steps:

• Cook turkey, onion, and green pepper in a large soup pot or Dutch oven over medium heat until turkey is no longer pink, about 10 minutes, stirring often; rain excess grease. Stir stewed tomatoes, chili beans, kidney beans, pinto beans, black beans, jalapeno pepper, garlic, chili powder, molasses, cumin, bouillon cube, oregano, salt, and cayenne pepper into turkey mixture.
• Bring chili to a boil, reduce heat to low, and cover pot. Simmer until vegetables are tender and flavors have blended, about 20 minutes.

TURKEY CHILI WITH WHITE BEANS

Steps:

• Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
• Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
• Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.

COOKING LIGHT'S TURKEY AND WHITE BEAN CHILI

Steps:

• 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!

WHITE BEAN TURKEY CHILI

Steps:

• Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with oil.
• Add onions and garlic, saute until soft, about 4 to 5 minutes.
• Add the meat and cook, breaking it up until white and cooked through, about 5 minutes.
• Add diced green chilies, salt, cumin, oregano, chili powder, red pepper flakes and cook for 2 minutes.
• Pure 1 can of beans in the blender with 1 cup of the broth. Add to the pot with the remaining beans, broth and bay leaf and bring to a boil.
• Cover and reduce to a simmer, about 30 to 35 minutes mixing occasionally, until thickened and the flavors meld.
• Stir in sour cream and cook 4 to 5 minutes. Adjust seasoning and salt to taste.
• To serve, topped with your favorite toppings.
• Slow Cooker directions: To make in the slow cooker, follow steps 1 to 5, reducing the broth to 1 1/2 cups and transfer to the slow cooker for 8 hours on low.
• Instant Pot directions: To make in the Instant Pot, you will need an 8 quart IP or halve the recipe. Reduce the broth to 1 1/2 cups, cook high pressure 25 minutes.

WHITE BEAN TURKEY CHILI

Steps:

• In a Dutch oven or large soup kettle, cook the turkey and onions over medium heat until meat is no longer pink; drain. Add oregano and cumin; cook and stir 1 minute longer. Stir in tomatoes, broth, tomato sauce, chili powder, cocoa, bay leaves, salt and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add beans; heat through. Discard bay leaves.

TURKEY AND WHITE-BEAN CHILI

Steps:

• In a large, deep, skillet, heat oil over medium-high heat. Add ground turkey; season with salt and pepper. Cook, breaking up turkey with spoon, until browned, 9 minutes.
• Add onion and jalapenos; cook until soft, 3 minutes. Stir in cumin and tomato paste; cook 2 minutes.
• Add cannellini beans, chicken broth, and water; bring to boil. Reduce heat; simmer until thick, 15 to 20 minutes.
• Garnish with sour cream, cilantro, and radishes, if desired.