Best Turkey Chili Crunch Recipes

TURKEY CHILI CRUNCH image

Yield 6 servings

Number Of Ingredients 21

1 tablespoon olive oil
1 pound ground turkey
salt
pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
pinch ground cinnamon
1/2 red onion, chopped
3 garlic cloves, chopped
2 carrots, diced (1/2 inch)
1 can (14oz) chopped tomatoes, with juice
1/2 chipotle pepper in adobo, seeded and chopped, with 1/2 teaspoon sauce
3 cups water
1 tablespoon cocoa powder
2 (14-15oz) cans pinto beans, drained and rinsed
1/2 cup chopped cilantro (leaves and slender stems), plus 1/4 cup for serving
bittersweet chocolate, grated, for serving
3 scallions, chopped
1/2 cup nonfat yogurt, for serving
1 whole wheat tortilla

Steps:

In a large, heavy bottomed saucepan, heat the oil over medium heat. Add the turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, 3 minutes. Add the chili powder, cumin, oregano, and cinnamon and cook, stirring, 3 minutes, or until water evaporates and turkey sizzles. Add the onion, garlic, and 1/2 teaspoon salt. Cover and cook until the onion is wilted, 5 to 7 minutes. If the onion or spices begin to stick, add 2 tablespoons water and scrape with a wooden spoon to release. Add the carrots, tomatoes, chipotle pepper, water, and cocoa powder. Bring to a simmer, reduce heat to low, and cook, partially covered, 25 minutes. Stir in beans and 1/2 cup cilantro and cook 15 more minutes. Spray a whole wheat tortilla with cooking spray and season with salt and pepper (or cayenne and ground cumin). Slice thinly and bake in a preheated 400 degree oven for 5-10 minutes until crispy. To serve, ladle into soup bowls and grate a tiny amount of chocolate over each. Top with scallions, cilantro, and a spoonful of yogurt. Garnish with tortilla strips.

Turkey Chili Crunch image

Provided by ratherbeswimmin

Categories < 4 Hours

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 22

1 tablespoon olive oil
1 lb ground turkey
salt
pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
ground cinnamon, a pinch
1/2 red onion, chopped (about 1 cup)
3 garlic cloves, chopped
2 carrots, diced (about 1 cup)
1 (14 ounce) can chopped tomatoes, with juice
1/2 chipotle chile in adobo, chopped
1/2 teaspoon adobo sauce
3 cups water
1 tablespoon cocoa powder
1 (15 ounce) can pinto beans, drained and rinsed
1/2 cup chopped cilantro, plus more for garnish
bittersweet chocolate, grated
3 scallions, chopped
1/2 cup nonfat yogurt
tortilla chips

Steps:

In a large pot, heat the oil over medium heat; add in turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook/stir for 3 minutes.
Add in chili powder, cumin, oregano, and cinnamon; cook/stir 3 minutes.
Add in onion, garlic, and 1/2 teaspoon salt; cover and cook until the onion is wilted, 5-7 minutes (if the onion or spices begin to stick to the pan, add 2 tablespoons water and scrape with a wooden spoon to release).
Add in carrots, tomatoes, chipotle pepper, adobo sauce, water, and cocoa powder; bring to a simmer, decrease heat to low, and cook, partially covered, 25 minutes.
Stir in the beans and 1/2 cup cilantro and cook 15 more minutes.
Spray a whole wheat tortilla with cooking spray and season with salt and pepper (or cayenne and ground cumin); slice thinly and bake in a preheated 400° oven for 5-10 minutes until crispy.
To serve: ladle into soup bowls and grate a tiny amount of chocolate over each; top with scallions, chopped fresh cilantro, and a spoonful of yogurt and some more grated chocolate; garnish with tortilla chips.

Nutrition Facts : Calories 280, Fat 9.6, SaturatedFat 2.3, Cholesterol 60.2, Sodium 119.2, Carbohydrate 27.8, Fiber 8.8, Sugar 5.2, Protein 22.2