Best Three Bean Turkey Chili Recipes

THREE BEAN TURKEY CHILI

Steps:

• Heat the olive oil in a Dutch oven or large wide pot over medium-high heat. Add the turkey, 1 teaspoon salt and a few grinds of pepper and cook, breaking up any clumps with a wooden spoon, until brown, about 8 minutes. Remove the turkey and set aside. Add the garlic, celery, onion and 1/4 teaspoon salt to the pot and cook, stirring occasionally, until the vegetables have softened, about 8 minutes. Add the chile powder and tomato paste and cook, stirring, 1 minute.
• Return the turkey to the pot and add the diced tomatoes, beans, green chiles and chicken broth. Increase the heat to medium-high and bring to a simmer, then reduce the heat and simmer until the vegetables are tender and the flavors have melded, about 30 minutes.
• Serve the chili topped with the cheese, sour cream and scallions.

THREE BEAN-SIX PEPPER TURKEY CHILI

Steps:

• 1. Chop all vegetables. Reserve 1/2 jalapeno, 1/2 red onion, and cilantro for garnish. Measure all spices and seasnonings.
• 2. In a large cast iron pot, heat pork fat over medium-high heat. Add onions, garlic, and peppers. Cook until semi-soft. About 8 minutes.
• 3. Add ground turkey. Brown turkey. About 5 minutes.
• 4. Add all spices and seasoning. About 1 minute.
• 5. Add beans, tomatoes, tomato sauce, chipotle paste and chicken broth. Bring to a boil. About 5 minutes.
• 6. Reduce to a simmer and cover. Simmer for about 3 hours.
• 7. Boil water for noodles. Add noodles. Cook al dente. About 8 minutes.
• 8. Remove bay leaves. Serve in bowls with noodles. Top with red onion, fresh cilantro, a dollop of creme fresh, and sliced jalapeno.
• *To make less hot, exclude the Trinidad Scorpion pepper.

THREE BEAN TURKEY & CHICKEN CHILI

Steps:

• Put 2 Tbl. oil in large soup pot and heat over medium high heat. Add turkey & chicken and cook, breaking up and stirring, until no pink remains. Pour into colander to drain oil.
• In the same pot, put remaining 2 Tbl. oil and heat over medium high heat. Add onions, garlic & green peppers and cook until soft, about 3 minutes. While vegetables are cooking, mix chili powder, pepper, salt, oregano & sugar in a small bowl to combine.
• Return drained meat to pot with onion mixture and reduce heat to medium. Stir spice mixture into pot and stir continuously over medium heat until spices are well mixed into the meat and vegetables, about 2 minutes.
• If using fresh diced carrots, microwave (covered) in a little water on high for about 2 minutes. Drain and stir into the pot. (If using canned carrots, don't add them until you add the corn.)
• Add all tomatoes & sauce, plus beer, and mix well. Stir in all rinsed and drained beans and mix well. Cook over medium heat, stirring occasionally, until chili is bubbling.
• Once chili is bubbling, reduce heat to low or medium low and cook for at least an hour, stirring occasionally. (I often cook for 1-1/2 to 2 hours.)
• Stir in corn (and diced, drained & rinsed canned carrots, if using) and continue cooking on low or medium low for at least another half hour, stirring occasionally.
• This chili is fabulous the next day, too - and it freezes well.

THREE-BEAN TURKEY CHILI

Steps:

• Cut the turkey into bite-size chunks. Dice the onion and green pepper. Add the cans of beans, tomato soup, corn, tomatoes, and water to the crock pot. Stir. Serve with tortilla chips or sliced baguette. Add the turkey chunks, onion, and green pepper. Add the salt, pepper, chili powder, garlic powder, and crushed red pepper. Stir. Set crock pot on medium heat and cover. Let it cook for six hours (consider cooking longer if turkey chunks were frozen). Be sure turkey is at recommended internal temperature before finishing.