Poblano Turkey Sausage Chili Recipes

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TURKEY, SAUSAGE, AND POBLANO WHITE CHILI



Turkey, Sausage, and Poblano White Chili image

Provided by Erica

Number Of Ingredients 15

1 T extra virgin olive oil
12 oz hot turkey sausage (~3 links, casing removed)
1 medium onion (diced)
2 poblano peppers (seeded and chopped)
good pinch kosher salt
3 c Chicken Stock
2 16-oz cans navy beans, drained and rinsed
1 t ground cumin
1 t chili powder
1/4 t chipotle chili powder
1/2 t dried oregano
1/4 t fresh cracked pepper
2-3 c cooked turkey (coarsely chopped)
1/4 c half and half
chili fixins: such as shredded sharp Cheddar cheese (corn chips, chopped green onion)

Steps:

  • Preheat large stockpot on medium-high. Place oil in pan, then add the sausage and cook, breaking it up into small pieces with a wooden spoon or spatula, until no longer pink. Add the poblano peppers and onions and season with salt. Cook, stirring regularly, until vegetables are tender (~5 minutes).
  • Stir in the cumin, chili powders, oregano, pepper, then beans and broth and bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, 30 minutes or until thickened.
  • Stir in the turkey and milk; simmer 5 minutes or more to desired consistency. Serve with chili fixings such as shredded cheese, corn chips, and chopped green onion.

CALIFORNIA TURKEY CHILI



California Turkey Chili image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 25

1/4 cup extra-virgin olive oil
4 large cloves garlic, smashed, peeled and chopped
2 large poblano chiles, stemmed, seeded and diced
1 celery stalk, chopped
1 large onion, chopped
1 1/2 pounds ground turkey (dark meat)
1 tablespoon all-purpose flour
4 tablespoons tomato paste
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons (packed) dark brown sugar
1 teaspoon dried Mexican oregano, crushed
Kosher salt and freshly ground black pepper
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 cups low-salt chicken broth (preferably organic)
One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained
Simplest Quinoa and Pine Nut Pilaf, recipe follows
Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream
1 1/4 cups whole grain quinoa (about 7 ounces)
1 3/4 cups low-salt chicken broth (preferably organic)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh cilantro or Italian parsley
1/3 cup pine nuts

Steps:

  • Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.
  • To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.
  • Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.
  • Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.
  • Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.
  • Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.
  • Mix the cilantro and pine nuts into the quinoa.

TURKEY SAUSAGE CHILI



Turkey Sausage Chili image

This is from foodtv's Calorie Commando.A great low fat, high fiber turkey chili that uses mexican chocolate for depth of flavor. Tastes better the next day.

Provided by KelBel

Categories     Meat

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 15

canola oil cooking spray
1 medium red onion, coarsely chopped
3 -4 canned chipotle chiles in adobo, coarsely chopped
2 links turkey sausage, sliced into 1/2-inch pieces
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 (14 ounce) can pinto beans, undrained
1 (14 ounce) can black beans, undrained
1 (14 ounce) can kidney beans, undrained
1 (14 ounce) can Italian-style diced tomatoes, undrained
1/4 cup coarsely chopped mexican chocolate
2 cups merlot
1 cup fresh cilantro leaves, chopped
1/2 cup shredded low-fat cheddar cheese

Steps:

  • Spray a large saucepan or Dutch oven with a few sprays of the oil spray. Add onion and saute over medium-high heat until tender.
  • Add chipotles, sausage, seasonings, beans, tomatoes, chocolate, and wine.
  • Bring to a boil over high heat and then reduce the heat to a simmer.
  • Cover and let simmer for 30 to 40 minutes. Stir in cilantro and cheese just until cheese is melted. Serve immediately.

CROCK POT CHILI WITH TURKEY & SAUSAGE



Crock Pot Chili with Turkey & Sausage image

Make and share this Crock Pot Chili with Turkey & Sausage recipe from Food.com.

Provided by Zewbiedoo

Categories     Pork

Time 5h20m

Yield 5 quarts, 20 serving(s)

Number Of Ingredients 15

1/2 lb bass farm mild bulk pork sausage
1/2 lb ground turkey (or substitute lean ground beef)
salt & pepper
1 dash seasoning salt
1 -3 tablespoon chili powder, to taste
basil
oregano
garlic powder
3 (15 ounce) cans diced tomatoes with juice
1 (12 ounce) can tomato juice or 1 (12 ounce) can V8 vegetable juice (about 1 1/2 cups)
1/2 large green pepper, diced
1 medium onion, diced
1 teaspoon sugar or 1 -2 dash ketchup
1 (16 ounce) can Bush's light red kidney beans, rinsed & drained
1 (16 ounce) can Bush's dark red kidney beans, rinsed & drained

Steps:

  • In a 5-quart crockpot combine canned tomatoes and beans, cover and turn on high while you prepare the rest of the ingredients.
  • Brown the turkey and sausage together in the same skillet, seasoning with seasoned salt,regular salt, and pepper, drain and add to crockpot.
  • (Note: If I have a 1-lb package of each, I usually cook all of it and freeze half for the next time I make chili.) Saute green pepper and onion in a little olive oil until tender and add to crockpot.
  • Season to taste with chili powder, basil, oregano and garlic powder.
  • NOTE: If you use pre-seasoned canned tomatoes, you may not need to add additional seasonings, or not as much.
  • I usually add a small spoonful of sugar or a squirt of ketchup to take the acid edge off the tomatoes and sweeten it up just a bit.
  • You'd be surprised at the difference this makes!
  • Once everything is in the pot, add as much or as little of the tomato or V8 juice as you like to get the desired consistency.
  • Cover and cook on high 4-5 hours, longer if you use low.
  • Serve with Corn Bread.
  • Variations: You can substitute chili hot beans or black beans for one of the cans of kidney beans, or use ground beef in place of the turkey.
  • You can add a can of tomato paste to thicken it (just add a bit more sugar or ketchup).

Nutrition Facts : Calories 132.9, Fat 3.7, SaturatedFat 1.2, Cholesterol 19.6, Sodium 209.3, Carbohydrate 16.3, Fiber 4.6, Sugar 3.7, Protein 9.6

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