Best Two Bean Turkey Chili Recipes

Emeril's Two-Bean Turkey Chili image

Provided by Food Network

Time 1h56m

Yield about 3 quarts

Number Of Ingredients 32

1 (28-ounce) can diced tomatoes with their juices
1 tablespoon Emeril's Southwest Essence, recipe follows
1/4 cup olive oil, divided
1 (8-ounce) can tomato sauce
2 teaspoons unsweetened cocoa powder
3 cups chopped yellow onions
2 teaspoons ground cumin
3/4 cup diced red bell pepper
1 1/2 teaspoons salt, or to taste
3/4 cup diced green bell pepper
2 jalapeno peppers, seeded and minced
3/4 teaspoon crumbled Mexican oregano
1 1/2 tablespoons minced garlic
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
3 pounds ground turkey
1/4 cup finely chopped cilantro stems
2 1/2 tablespoons chili powder
6 cups chicken broth
1 1/2 cups cooked and drained kidney beans
1 1/2 cups cooked and drained black beans
1/4 cup finely chopped cilantro leaves
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

Steps:

Heat 2 tablespoons of the oil in a 4 quart large, heavy saucepan and, when hot, add the onions and both the red and green bell peppers and cook until vegetables are soft and lightly caramelized, about 6 minutes. Add the jalapenos and garlic and cook until fragrant, 1 to 2 minutes. Add the remaining 2 tablespoons of oil and the turkey, cilantro stems, chili powder, Southwest Essence, cocoa powder, cumin, salt, oregano, sugar, and crushed red pepper and cook, stirring to break up any lumps, until the turkey is cooked through and the spices are very fragrant, about 6 minutes. Add the tomatoes, tomato sauce, and chicken broth and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Add the kidney beans and black beans and cook until the flavors come together and the chili has thickened, about 30 minutes longer. Add the cilantro, remove from the heat and let sit for 10 minutes before serving.
Combine all ingredients thoroughly.

Two-Bean Turkey Chili image

Provided by Judith Finlayson

Yield Serves 10

Number Of Ingredients 20

4 cups cooked pinto beans (see tips)
1 tbsp oil
2 onions, finely chopped
2 stalks celery, thinly sliced
6 cloves garlic, minced
1 tbsp ground cumin (see tips)
2 tsp dried oregano
1/2 tsp cracked black peppercorns
Zest of 1 lime
2 tbsp fine cornmeal
1 cup chicken or turkey broth
1 can (28 oz/796 mL) tomatoes with juice, coarsely chopped
2 lbs skinless boneless turkey breast, cut into 1/2-inch (1 cm) cubes (see tips)
2 cups frozen sliced green beans
1 tbsp New Mexico or ancho chile powder, dissolved in 2 tbsp (30 mL) lime juice
1 green bell pepper, diced
1 red bell pepper, diced
1 can (4 1/2 oz or 127 mL) diced mild green chiles
1 jalapeño pepper or chipotle pepper in adobo sauce, diced, optional
Medium to large (31⁄2 to 6 quart) slow cooker

Steps:

1. In a skillet, heat oil over medium heat. Add onions and celery and cook, stirring, until celery is softened, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add cumin, oregano, peppercorns and lime zest and cook, stirring, for 1 minute. Add cornmeal and toss to coat. Add broth and cook, stirring, until mixture boils, about 1 minute. Add tomatoes with juice and return to a boil. MAKE AHEAD: Complete Step 1. Cover and refrigerate for up to 2 days. When you're ready to cook, continue with the recipe.
2. Transfer to slow cooker stoneware. Stir in turkey, pinto beans and green beans. Cover and cook on Low for 6 hours or on High for 3 hours, until turkey is tender and mixture is bubbly. Add chile powder solution, green and red bell peppers, mild green chiles, and jalapeño pepper, if using. Cover and cook on High for 30 minutes, until bell peppers are tender.

Two - Bean Turkey Chili image

Provided by ellie_

Categories Poultry

Time 9h

Yield 8 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
1 onion, chopped (the original recipe calls for 2 onions)
1 teaspoon celery seed (the orignal recipe called for celery stalks, diced)
6 garlic cloves, minced
2 teaspoons dried oregano or 1 tablespoon fresh oregano, chopped
1/2 teaspoon pepper
1 lime, juice and zest of
1 tablespoon cumin seed, toasted
2 tablespoons cornmeal
1 cup chicken broth
1 (28 ounce) can tomatoes, chopped
1 lb turkey breast tenderloin, cut into cubes
2 (14 ounce) cans pinto beans, drained and rinsed
2 cups frozen green beans
1 tablespoon chili powder
1 green bell pepper, diced
1 red bell pepper, diced
1 (4 ounce) can green chilies, diced
1 jalapeno pepper, diced (optional)

Steps:

In a skillet over medium heat heat oil for about 30 seconds or so.
Add onions to skillet (if using celery stalks add the celery too), cook stirring for 5 minutes.
Stir in garlic and cook stirring for another minute.
Stir in oregano, celery seed, pepper, zest of the lime and cumin, and cook for another minute.
Stir in cornmeal .
Stir in chicken broth and cook until mixture boils (1 minute or so).
Stir in tomatoes (with juice). Transfer mixture to crock pot.
Stir in turkey, pinto beans and green beans. Cover and cook on low for 8 hours (or high for 4 hours).
Combine chili powder and lime juice in a cup and add to crockpot along with bell peppers, green chilies and jalapeno. Cover and cook on high for 30 minutes.

Nutrition Facts : Calories 288.2, Fat 3.7, SaturatedFat 0.7, Cholesterol 35.2, Sodium 146.8, Carbohydrate 40.1, Fiber 12.8, Sugar 6, Protein 26.1

TURKEY TWO-BEAN CHILI image

Number Of Ingredients 12

Nonstick olive oil spray
1 large onion, chopped
6 garlic cloves, minced
1-2 pounds ground turkey
3 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
2 cans black beans, rinsed and drained
2 cans hot chili beans, with sauce
1 28-ounce can diced tomatoes in juice
3 cups chicken stock
1 ounce semisweet chocolate, chopped

Steps:

1. Generously spray bottom of heavy large pot with nonstick spray. Add onion and garlic and sauté over high heat for about 8 minutes. 2. Add turkey and sauté until no longer pink, breaking up large pieces with back of fork, about 5 minutes. 3. Mix in chili powder (use more if desired), cumin and oregano and stir 1 minute. 4. Add beans, tomatoes with juices, stock and chocolate. 5. Bring chili to boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 1 hour. 6. Season with salt and pepper. Top with sour cream and/or grated cheddar cheese.