INDIAN-SPICED TURKEY CHILI
Indian-Spiced Turkey Chili may be the most unique chili recipe you've ever had! Traditional chili flavors deliciously combine with Indian-inspired spices for a contest winning recipe everybody loves! • Make Ahead • Gluten Free •
Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com
Categories Main Dishes
Time 1h19m
Number Of Ingredients 24
Steps:
- Pre-measure all spices (curry powder through chipotle chile pepper), so they're ready to be added together. Set aside about 1 teaspoon of spice mixture, reserving it to be added at the end of cooking. Preheat a large pot (I adore my Lodge Dutch Oven) over medium heat. Add spices (except 1 reserved teaspoon) all at once and toast for 30 seconds, stirring constantly.
- Immediately add olive oil and stir briefly. Then quickly add sausage, onion, jalapeño, garlic, and 1/2 teaspoon salt. Continue cooking until sausage is no longer pink, stirring to crumble sausage and loosen browned bits from the bottom of the pan, about 8-10 minutes.
- Add zucchini, green pepper, red pepper, chili beans, broth, diced tomatoes, and tomato sauce, and stir to combine. Cover chili and simmer for 45 minutes, stirring occasionally and adjusting heat as needed to maintain a low simmer.
- During about the last 5 minutes of cooking time, add reserved 1 teaspoon of spices and remaining 1/2 teaspoon salt, stirring well to thoroughly combine.
- Serve with optional toppings and garnishes, if desired.
Nutrition Facts : Calories 184 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 7 grams fat, Fiber 5 grams fiber, Protein 15 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cup, Sodium 836 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
INDIAN SUMMER TURKEY CHILI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 8 to10 servings.
Number Of Ingredients 29
Steps:
- Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.
- Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.
- Tidbit:
- To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.
- Choose from any or all of the following for dipping and scooping into your chili:
- All of the above can be found on either snack aisle or natural foods snack section in your market.
- Choose from any or all of the following for topping your chili:
- Defrosted frozen corn or leftover corn on the cob, scraped from cob
INDIAN SUMMER TURKEY CHILI
Indian Summer Turkey Chili Recipe courtesy Rachael RayShow: Food Network Specials Episode: Rachael Ray's Block Party. This sounded SOOO GOOD! I hope to try it soon!!!
Provided by Rhonda O
Categories Meat
Time 35m
Yield 1-2 pots, 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat a pot over medium to medium high heat.
- Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat.
- Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce.
- Break up the meat with the back of a wooden spoon into small crumbles.
- Chop the onion, reserving 1/4 of it for topping the chili.
- Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more.
- Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol.
- Add tomato sauce and barbecue sauce and bring to a bubble.
- It using corn kernels add them now.
- Let chili simmer 10 minutes.
- Adjust seasonings and heat level to your taste.
- Remove from heat and serve.
- TIDBIT: To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.
- Dippers: Choose from any or all of the following for dipping and scooping into your chili: Pretzel Rods Yellow, Red or Blue Corn Tortilla Chips, any flavor Black Bean Tortilla Chips Polenta Chips, Plain or Guacamole flavor Pita Chips, Plain or Spicy flavors Yukon Gold, Red Bliss or Blue Potato Chips, any flavor All of the above can be found on either snack aisle or natural foods snack section in your market.
- Toppers: Choose from any or all of the following for topping your chili: Shredded Cheeses: smoked white sharp cheddar, such as Cabot brand, pepper jack, chipotle Cheddar, 5 peppercorn Cheddar, Monterey jack Sliced canned jalapenos, drained Salsas Sour cream Chopped raw onion Chopped green olives and pimentos Chopped cilantro leaves Diced tomatoes Defrosted frozen corn or leftover corn on the cob, scraped from cob.
Nutrition Facts : Calories 264.3, Fat 14.5, SaturatedFat 3.3, Cholesterol 89.7, Sodium 522.5, Carbohydrate 11, Fiber 2.6, Sugar 4.2, Protein 21.6
INDIAN SUMMER TURKEY CHILI
Categories turkey
Number Of Ingredients 13
Steps:
- Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles. Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.
RACHAEL RAY'S INDIAN SUMMER TURKEY CHILI
This is from Food Network/Rachael Ray's Block Party Special. It is awesome!!!!
Categories Poultry Dinner Poultry Dinner
Yield 10
Number Of Ingredients 13
Steps:
- Directions
- Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.
- Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.
- Makes 8-10 1-cup servings
- TIDBIT:
- To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.
- Dippers:
- Choose from any or all of the following for dipping and scooping into your chili:
- Pretzel Rods
- Yellow, Red or Blue Corn Tortilla Chips, any flavor
- Black Bean Tortilla Chips
- Polenta Chips, Plain or Guacamole flavor
- Pita Chips, Plain or Spicy flavors
- Yukon Gold, Red Bliss or Blue Potato Chips, any flavor
- All of the above can be found on either snack aisle or natural foods snack section in your market.
- Toppers:
- Choose from any or all of the following for topping your chili:
- Shredded Cheeses: smoked white sharp cheddar, such as Cabot brand, pepper jack, chipotle Cheddar, 5 peppercorn Cheddar, Monterey jack
- Sliced canned jalapenos, drained
- Salsas
- Sour cream
- Chopped raw onion
- Chopped green olives and pimentos
- Chopped cilantro leaves
- Diced tomatoes
- Defrosted frozen corn or leftover corn on the cob, scraped from cob
Nutrition Facts : Nutritional Info Servings Per Recipe 10 Amount Per Serving Calories
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