Turkey Chili With Brown Rice Recipes

TURKEY & BROWN RICE CHILI

Steps:

• Heat oil in a large saucepan over medium-high heat. Add turkey, bell peppers, onion, celery and garlic; cook until meat is brown, using a wooden spoon to break up meat as it cooks. Drain, if needed.
• Stir broth, kidney beans, tomatoes, tomato paste, brown sugar, chili powder, chile peppers and cumin into meat mixture in large saucepan. Bring to boiling; reduce heat. Simmer, covered, 45 minutes. Stir in brown rice. Cook, uncovered, 10 to 15 minutes more or until desired consistency. If desired, sprinkle individual servings with Cheddar cheese.

CHILI RICE

Steps:

• In medium stock pot over medium heat, add oil, onions and peppers and saute until translucent. Add the garlic, tomatoes and ground beef. Cook until meat is browned.
• Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add beans, chicken stock, water and seasonings, bring to a simmer, then cover and cook on low for 20 minutes.
• Fluff with fork and garnish with green onions.

TURKEY CHILI WITH BROWN RICE

Steps:

• Heat 1 tablespoon olive oil in a large pot over medium heat. Saute onion, carrot, and celery for 10 minutes. Add garlic and cook for an additional 2 minutes. Remove with a slotted spoon and set aside.
• Heat remaining olive oil in the pan and add ground turkey. Cook and stir until browned and crumbly, 5 to 7 minutes. Add the vegetables back in. Add brushed tomatoes, broth, and uncooked rice. Season with chili powder, Worcestershire, oregano, garlic-pepper seasoning, paprika, cumin, and pepper; bring to a boil. Cover and lower heat to a simmer. Let simmer for 1 hour.
• Uncover, taste, and adjust spices. Add white beans and hot sauce. If chili is too thin, add 1/4 cup tomato paste. Cover and cook over medium-low heat for 15 minutes more.

GROUND TURKEY RICE BOWLS

Steps:

• Cook rice according to package instructions.
• Meanwhile, to cook turkey, heat olive oil in a 10-inch or 12-inch cast-iron skillet over medium heat. Add the ground turkey and cook, breaking it into small pieces and stirring occasionally, until it's fully cooked through, about 8 to 10 minutes.
• To cooked turkey, stir in garlic, soy sauce, ginger, chili paste, sesame oil and fish sauce. Cook for 1 to 2 minutes.
• Divide the rice between two bowls, then top with the turkey mixture and garnish (if desired) to taste. Serve and enjoy!Note: To make things even more substantial, top with a fried egg and/or your favourite veggies.

SERIOUSLY, THE BEST HEALTHY TURKEY CHILI

Steps:

• Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently.
• Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
• Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
• Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

SLOW COOKER TURKEY AND BROWN RICE CHILI

Steps:

• In 12-inch skillet, heat oil over medium heat. Cook turkey and onion in oil 8 to 10 minutes, stirring frequently, until turkey is no longer pink; drain.
• In 3- to 4-quart slow cooker, mix turkey mixture and remaining ingredients except rice.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in rice. Increase heat setting to High. Cover; cook about 15 minutes or until rice is hot.

SLOW-COOKER TURKEY AND BROWN RICE CHILI

Steps:

• In 12-inch skillet, heat oil over medium heat. Cook turkey and onion in oil 8 to 10 minutes, stirring frequently, until turkey is no longer pink; drain.
• In 3- to 4-quart slow cooker, mix turkey mixture and remaining ingredients except rice.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in rice. Increase heat setting to High. Cover; cook about 15 minutes or until rice is hot.

TURKEY AND BROWN RICE CHILI

Steps:

• Heat oil in 12 inch skillet over medium heat. Cook turkey and onion in oil, stirring frequently, until turkey is no longer pink; drain.
• Mix turkey & onion with remaining ingredients except rice in a 3 1/2 to 6-quart slow cooker.
• Cover and cook on low heat setting 8-10 hours (or high heat setting 4-5 hours).
• Stir in rice.
• Cover and cook on high heat setting about 15 minutes or until rice is hot.

MEXICAN GROUND TURKEY BOWL

Steps:

• Heat olive oil in large skillet over medium heat. Add onion, garlic, bell pepper and turkey to the skillet. Cook, stirring often and breaking down the turkey in small bits with the spoon, until turkey is no longer pink (it will finish cooking after).
• Stir in rice, black beans, tomato sauce, salsa, chili powder and cumin. Reduce heat to low and cook for about 4-5 minutes, stirring often, to let the flavor develop. If it starts to dry out, add a bit more tomato sauce or salsa, just enough to moisten.
• Turn off the heat, stir in lime juice and cilantro. Taste and adjust salt if needed.
• Serve immediately with more cilantro and some lime wedges; or pack in containers to eat later.

ZIPPY TURKEY AND RICE

Steps:

• Cook rice according to package directions., Meanwhile, in a large nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, picante sauce, chili powder and cumin; heat though. Remove from the heat, stir in kidney beans, 1/2 cup cheese and cooked rice. , Transfer to a 13x9-in. baking dish coated with cooking spray. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

TURKEY CHILI WITH BROWN RICE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir turkey and onion in the hot skillet until turkey is browned and crumbly and onion is transparent, 5 to 7 minutes. Drain and discard grease.
• Transfer turkey mixture to a large stockpot. Stir in tomatoes, chili beans, green chiles, 1/2 cup water, sugar, chili powder, cumin, and salt and bring to a simmer. Cook for 1 hour.
• Meanwhile, bring 1 1/3 cups water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Add cooked rice to the stockpot, cover, and cook until rice is hot, about 15 minutes.