Advocare Turkey Chili Recipe 445

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ADVOCARE TURKEY CHILI RECIPE - (4.4/5)



Advocare Turkey Chili Recipe - (4.4/5) image

Provided by aaformby

Number Of Ingredients 13

1 tablespoon olive or avocado oil
1 large red onion, chopped
1 large green bell pepper, chopped
6 cloves garlic, diced
1 1/2 pounds lean ground turkey meat
4 tablespoons ground cumin
1 teaspoon ground coriander
1 tablespoon chili powder
3 cups fresh tomatoes, diced
1 vegetable bouillon cube, dissolved in 1 cup of water (gluten free if needed)
1 (6 ounce) can of tomato paste
1 (15 ounce) can kidney beans
1 (15 ounce) can tomato sauce, no sugar added (optional)

Steps:

  • In a large soup pot, sauté the red onion, bell pepper and garlic cloves in the oil. Once the onions are translucent, stir in the turkey meat. Continue to stir until the meat is cooked. Stir in cumin, coriander and chili powder. Pour in the water with the dissolved bouillon cube. Add the tomatoes, tomato past and beans. Keep at a low and steady boil for about 5-10 minutes to allow the spices to really absorb. If you find the chili is to thick or dry, add the can of tomato sauce. Cool and serve.

RYDER'S TURKEY CHILI



Ryder's Turkey Chili image

Provided by Guy Fieri

Categories     side-dish

Time 1h50m

Yield 10 to 15 servings

Number Of Ingredients 25

10 to 12 dried pasilla chile peppers
4 tablespoons canola oil
1 red bell pepper, diced
1 green bell pepper, diced
1 1/2 jalapeno peppers, minced (remove seeds for less heat)
9 cloves garlic, minced
2 small red onions, diced
3 pounds coarsely ground turkey (thigh and breast meat)
3 pounds coarsely ground turkey (thigh and breast meat)
1/3 cup tomato paste
3 cups tomato sauce
1 cup low-sodium chicken broth
1 tablespoon granulated onion
2 teaspoons granulated garlic
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground cumin
2 teaspoons cayenne pepper
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 cups canned pinto beans with liquid
3 cups canned kidney beans with liquid
2 cups canned black beans with liquid
Shredded Cheddar cheese, for garnish
Saltine crackers, for serving

Steps:

  • Rehydrate the pasilla peppers in hot water for 20 to 30 minutes, or until softened; drain. Remove the stems and seeds; dice the peppers.
  • Warm the oil in a large pot over high heat. Add the pasillas, bell peppers, jalapenos, garlic and onions and cook until caramelized, about 8 minutes. Add the turkey and gently stir, trying not to break up the meat too much; cook until the meat is no longer pink, about 5 minutes.
  • Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth. Add the granulated onion and garlic, chili powder, paprika, cumin, cayenne, 2 tablespoons salt and 2 teaspoons black pepper. Stir in the beans and their liquid, lower the heat and cook, uncovered, for at least 1 hour. Garnish with shredded cheddar and serve with saltines.

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