Best Turkey And Pinto Bean Chili Recipes

Emeril's Turkey and Pinto Bean Chili image

Provided by Martha Stewart

Time 55m

Number Of Ingredients 12

4 slices thick-cut bacon, diced small
2 medium yellow onions, diced small
1 large red bell pepper, stemmed, seeded, and diced small
1 1/2 pounds ground turkey (85 percent lean) or a blend of ground thighs and breasts
3 tablespoons chili powder
2 teaspoons ground cumin
1 tablespoon chopped garlic
2 teaspoons dried oregano
Coarse salt and ground pepper
1 can (14.5 ounces) diced tomatoes
2 cans (15.5 ounces each) pinto beans, rinsed and drained
2 tablespoons finely chopped fresh cilantro

Steps:

In a large Dutch oven or other heavy pot, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Add onions and bell pepper and cook, stirring occasionally, until vegetables soften, about 3 minutes. Add turkey, chili powder, cumin, garlic, and oregano and cook, breaking up meat with a wooden spoon, until cooked through and lightly browned, 6 to 8 minutes. Season with salt and pepper.
Add tomatoes and juice, beans, and 2 cups water. Bring to a boil. Reduce to a rapid simmer, partially cover, and cook, stirring occasionally, until sauce thickens, 20 minutes. (To store, refrigerate cooled chili in an airtight container, up to 3 days.) Serve topped with cilantro.

Nutrition Facts : Calories 331 g, Fat 13 g, Fiber 7 g, Protein 30 g, SaturatedFat 3 g

Turkey and Pinto Bean Chili image

Provided by Sherri Guggenheim

Yield Makes 6 to 8 servings

Number Of Ingredients 12

Nonstick olive oil spray
1 large onion, chopped
2 medium-size red bell peppers, chopped
6 garlic cloves, chopped
2 pounds ground turkey
3 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
3 15-ounce cans pinto beans, drained
1 28-ounce can diced tomatoes in juice
3 cups canned low-salt chicken broth
1 ounce semisweet chocolate, chopped

Steps:

Generously spray bottom of heavy large pot with nonstick spray. Add onion, bell peppers and garlic and sauté over high heat until vegetables begin to soften, about 8 minutes. Add turkey and sauté until no longer pink, breaking up large pieces with back of fork, about 5 minutes. Mix in chili powder, cumin and oregano and stir 1 minute. Add beans, tomatoes with juices, broth and chocolate. Bring chili to boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 1 hour. Season with salt and pepper.

TURKEY AND PINTO BEAN CHILI image

Yield 8 servings

Number Of Ingredients 12

4 slices thick-cut bacon, diced small
2 med yellow onions, diced small
1 large red bell pepper, diced small
1.5 lbs ground turkey
3 tbsp chili powder
2 tsp ground cumin
1 tbsp chopped garlic
2 tsp dried organo
coarse salt, ground pepper
1 can (14.5 oz) diced tomatoes
2 cans (15.5 oz) pinto beans, rinsed and drained
2 tbsp finely chopped fresh cilantro

Steps:

Large, heavy pot, cook bacon on med-high stirring occasionally til fat rendered and bacon crisp, about 8 mins. Add onions and pepper, cook stirring occasionally til vegs soften, about 3 mins. Add turkey, chili powder, cumin, garlic and oregano and cook, breaking up meat with wooden spoon til cooked through and lightly browned, 6-8 mins. Season w/s&p. Add tomatoes and juice, beans and 2 cups (reduce slightly) water. Bring to boil. Reduce to rapid simmer, partially cover, and cook stirring occasionally til sauce thickens, 20 mins. (To store, refrig cooled chili in airtight container, up to 3 days.) Serve topped w/cilantro.