Best Turkey Burger Chili Recipes

SIMPLE TURKEY CHILI

Steps:

• Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
• Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

KNIFE-AND-FORK CHILI TURKEY BURGERS

Steps:

• Make the Burgers: Mix all the ingredients together with your hands, except the oil, in a bowl.
• Divide the meat mixture into 10 equal-sized patties.
• Heat the oil in a large skillet over medium-high heat. Working in batches, cook the burgers, turning once, until lightly browned and cooked through, about 7 minutes per side. (An instant-read thermometer inserted in the center of the thickest burger should read at least 165 degrees F.)
• Divide the burgers among plates--2 to a plate. Dollop each serving with mayonnaise and stack lettuce, tomato, onion, and pickle on top.
• Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

WHITE CHILI WITH GROUND TURKEY

Steps:

• In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.
• Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.

TURKEY CHILI

Steps:

• Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
• Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
• Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
• Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.

SLOW COOKER TURKEY CHEESEBURGER CHILI

Steps:

• Heat a large, nonstick skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Place the browned turkey, kidney beans, and diced onion in a slow cooker; mix well.
• Combine the tomato sauce, fire roasted tomatoes, chili seasoning, ketchup, mustard, and brown sugar in the skillet. Bring to a simmer. Stir the sauce into the meat mixture in the slow cooker. Cook on High for 20 minutes. Sprinkle with shredded Colby-Monterey Jack cheese before serving.

TURKEY CHILI

Steps:

• In a large skillet, cook and crumble turkey with celery, onion and pepper over medium-high heat until turkey is no longer pink, 6-8 minutes. Transfer to a 5-qt. slow cooker. Stir in seasonings, tomatoes, pasta sauce, chili beans, water and corn., Cook, covered, on high 1 hour. Reduce setting to low; cook, covered, until flavors are blended, 5-6 hours., Stir in kidney and pinto beans; cook, covered, on low 30 minutes longer. If desired, serve with sour cream, avocado and jalapeno.

THE T2: TURKEY CHILI-TOPPED TURKEY CHILI BURGERS WITH RED PEPPER SLAW AND FUNKY FRIES

Steps:

• Preheat oven to the temperature listed on the sack of fries.
• Preheat a medium nonstick skillet over medium-high heat. Combine chili powder, cumin and grill seasoning in a small bowl. Add a tablespoon of vegetable oil, 1 turn of the pan, to a skillet and half of the turkey. Break up the turkey with the back of a wooded spoon. Season the turkey with half of the spice mixture. Break up and brown turkey a couple of minutes, then add half of the finely chopped onion and cook another couple of minutes. When onions are translucent, add Worcestershire sauce and tomato sauce, adjust seasonings and simmer the chili sauce over low heat until ready to serve.
• While chili sauce is working, make the burgers. Place the remaining turkey in a bowl and add the remaining spice mixture, half of the remaining chopped onions, the 1/4 red bell pepper that's chopped, 2 cloves of chopped garlic and about a tablespoon of hot sauce. Combine the chili burger mixture and incorporate the diced cheese. Form 4 (1-inch thick) patties. Heat a large nonstick skillet over medium-high heat. Add a tablespoon of vegetable oil, 1 turn of the pan, then the burgers. Cook the burgers 6 minutes on each side.
• When you place the burgers in the pan, the timing is right to add the fries to the preheated oven.
• While everything is moving forward, throw together the slaw salad. In the bottom of a medium bowl, combine 1 tablespoon hot sauce ¿ just eyeball it, with about 3 tablespoons vinegar, 1 tablespoon sugar and 1 teaspoon salt. Add the red pepper strips, red onion and red cabbage to the bowl and toss to combine. Add some pepper, to taste.
• Chop the last 2 cloves of garlic. Add about a teaspoon of salt to garlic and using the flat of your knife blade, mash the garlic and salt into paste. Place the paste in a small bowl with 3 tablespoons butter, cut into chunks. Melt the butter and paste together on high in the microwave 20 seconds or so. Remove the fries from the oven and toss with melted butter and lots of parsley and adjust seasoning to your taste.
• Separate burger rolls. Pile chili-cheese burgers on the bun bottoms. Top with scoops of chili sauce and a spoonful of the remaining finely chopped raw onions. Set bun tops in place and serve the burgers with piles of red pepper slaw and funky fries.