Turkey Chili Recipe ๐ฆ๐ถ๏ธ
Overview:
This hearty and flavorful Turkey Chili recipe from lovewithrecipes.com is a perfect dish to warm you up on a chilly evening. Loaded with protein-packed turkey, fiber-rich black beans, and a medley of aromatic spices, this chili is sure to become a favorite in your household. Whether you’re cooking for a weeknight dinner or entertaining friends and family, this turkey chili is a delicious and satisfying option.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Servings: 6
- Calories per serving: 484.2
- Cuisine: Poultry
Ingredients:
- 1 cup black beans, soaked overnight and rinsed
- 3 tablespoons olive oil
- 1 pound turkey breast, skinless and boneless
- 4 yellow onions, diced
- 4 cloves garlic, minced
- 3 celery ribs, chopped
- 1 green pepper, diced
- 1 can (14.5 ounces) crushed tomatoes
- 1 cup water
- 4 tablespoons chili powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 4 tablespoons whole cumin seed
- 1/2 cup sharp cheddar cheese, grated
- 1/2 cup sour cream
- 1 avocado, diced
Instructions:
-
Prepare the Beans:
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- Soak the black beans overnight in generously covered water.
- Drain and rinse the beans briefly before using.
-
Brown the Turkey:
- In a large, heavy-bottomed pot, heat olive oil over medium-high heat.
- Brown the turkey breast well on all sides.
- Once browned, remove the turkey breast from the pot and set it aside.
-
Saute the Vegetables:
- In the same pot, add diced onions, minced garlic, chopped celery, and diced green pepper.
- Saute the vegetables until they are soft, which usually takes about 5 to 7 minutes.
-
Combine Ingredients:
- Add the soaked black beans, crushed tomatoes, water, chili powder, cayenne pepper, and the browned turkey breast into the pot.
- Allow the mixture to come to a gentle boil, then reduce the heat to a slow simmer.
- Partially cover the pot and let it simmer for about 1 1/2 hours, stirring occasionally to prevent sticking.
-
Shred the Turkey:
- After simmering, remove the turkey breast from the pot.
- Remove the bone and shred the meat using two forks.
- Return the shredded turkey meat to the pot.
-
Toast and Crush Cumin Seed:
- Heat a heavy-bottom skillet over low heat.
- Add the whole cumin seed to the skillet and toast them for 2 to 3 minutes until they become lightly browned and aromatic.
- Remove the skillet from heat and coarsely crush the toasted cumin seeds using a mortar and pestle or a rolling pin.
- Add the crushed cumin seeds to the chili pot.
-
Final Cooking:
- Continue to cook the chili for an additional hour or until the beans are tender and the flavors are well blended.
-
Serve and Enjoy:
- Ladle the hot turkey chili into bowls.
- For a traditional touch, top each serving with grated sharp cheddar cheese, a dollop of sour cream, and diced avocado.
Notes:
- This turkey chili can be customized to suit your taste preferences. Feel free to adjust the level of spiciness by varying the amount of cayenne pepper used.
- Serve this chili with your favorite garnishes such as chopped cilantro, diced onions, or a squeeze of lime juice for added freshness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
Enjoy the comforting flavors of this homemade Turkey Chili with your loved ones. It’s a wholesome meal that’s perfect for any occasion! ๐ฒโจ