Rachael Rays Turkey Corn Chili Recipes

TURKEY CORN CHILI

Steps:

• Heat a deep pot over medium high heat. Work close to the stove for your chopping. Add oil to your pot, 1 turn of the pan, and add vegetables as you chop them.
• Add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if veggies start to stick. Stir in diced turkey meat and season with chili powder, cumin, and cayenne sauce. Season with a little salt, to taste. Add corn, tomatoes, and broth. Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes. Garnish chili with chopped scallions.

INDIAN SUMMER TURKEY CHILI

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

RACHAEL RAY'S INDIAN SUMMER TURKEY CHILI

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

TURKEY CORN CHILI ALA RACHAEL RAY

Steps:

• Heat the oil in a deep pot over medium high heat.
• Add the vegetables to the pot. Add the bay leaf and cook for 5 minutes, stirring frequently, reducing heat if veggies start to stick.
• Stir in diced turkey meat and season with chili powder, cumin, and cayenne sauce. Season with salt, to taste.
• Add corn, tomatoes, and broth.
• Mix well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes.
• Enjoy!

RACHAEL RAY'S TURKEY CORN CHILI

Steps:

• Heat a deep pot over medium high heat.
• Work close to the stove for your chopping.
• Add oil to the pot, 1 turn of the pan, and add vegetables as you chop them.
• Add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if veggies start to stick.
• Stir in diced turkey meat and season with chili powder, cumin, and cayenne sauce.
• Season with a little salt, to taste.
• Add corn, tomatoes, and broth.
• Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer 7 to 10 minutes.
• Garnish chili with chopped scallions.