Chili Rubbed Turkey Cutlets With Black Eyed Peas Recipes

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WHITE TURKEY CHILI



White Turkey Chili image

Lean ground turkey is an excellent swap for beef, and this recipe proves it! Black-eyed peas, great northern beans and turkey make for a protein-packed powerhouse of a dish that will leave you satisfied long after dinner. Garlic, onion and celery replicate a familiar soup starter but the addition of cumin and oregano add a whole new depth of flavor. Chopped green chiles and corn add smoky, sweet flavor. Top each bowl with chopped cilantro, a squeeze of fresh lime juice and a dollop of sour cream for a satisfying dinner that's ready in under an hour!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 10

Number Of Ingredients 13

2 tablespoons oil
2 lb. lean ground turkey
1 1/2 cups coarsely chopped onion
1 1/2 cups chopped celery
3 garlic cloves, minced
3 teaspoons cumin
2 teaspoons dried oregano leaves
3 (14 1/2-oz.) cans ready-to-serve chicken broth
2 (15.5-oz.) cans great northern beans, drained, rinsed
2 (15-oz.) cans black-eyed peas, drained, rinsed
2 (11-oz.) cans White Shoepeg Corn
2 (4.5-oz.) cans Old El Paso™ Chopped Green Chiles
2 tablespoons fresh lime juice

Steps:

  • Heat oil in 6-quart saucepan or Dutch oven over medium-high heat until hot. Add turkey, onion, celery, garlic, cumin and oregano; mix well. Cook 5 to 6 minutes or until turkey is browned and no longer pink, stirring frequently.
  • Add broth, beans, peas, corn and chiles; mix well. Bring to a boil. Reduce heat; simmer 25 to 30 minutes to blend flavors, stirring occasionally. Stir in lime juice.

Nutrition Facts : Calories 420, Carbohydrate 41 g, Cholesterol 65 mg, Fat 2, Fiber 8 g, Protein 32 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 1010 mg, Sugar 5 g

SMASHED BUTTERY PEAS



Smashed Buttery Peas image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 pound frozen peas with 4 tablespoons each butter and water and 1/2 teaspoon salt in a saucepan over medium heat until soft, 12 to 15 minutes. Uncover and smash with a potato masher to make a chunky puree. Stir in 1/2 teaspoon each lemon zest and pepper. Season with salt and thin with 2 to 3 tablespoons water.

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