White-colored Poultry Chili Recipe

 

The CREAMIEST White Chicken Chili

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How-To: Make The Best Turkey Chili with Meyhem Lauren

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WHITE TURKEY CHILI

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Turkey-and-White-Bean Chili | Everyday Food with Sarah Carey

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White TURKEY CHILI | Instant Pot

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TURKEY AND WHITE BEAN CHILI/HOW TO MAKE THE BEST CHILI!

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Rachael’s Ranch-Style Turkey Chili | Food Network

Video taken from the channel: Food Network


Ingredients 2 cans (15 ounces each) cannellini beans, rinsed and drained 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted 2 cups cubed cooked turkey breast 1-1/3 cups fat-free milk 1 can (4 ounces) chopped green chiles, drained 1 tablespoon minced fresh. Heat the olive oil in a skillet over medium heat. Cook onion in oil until the onion has softened and turned translucent, about 5 minutes. Stir in garlic, oregano, cumin, and ginger; cook for another minute.

Pour in chicken broth and white wine, and then add the bay leaf. Ingredients 1/2 pound dry white beans, soaked overnight in water, drained OR 2 15-ounce cans white beans, drained 3 cups turkey stock 1 cloves garlic, minced 1. Ingredients. 2 tablespoons canola oil. 1/2 cup chopped onion.

3 garlic cloves, minced. 2-1/2 teaspoons ground cumin. 1 pound boneless skinless turkey breast, cut into 1-inch cubes.

1/2 pound ground turkey. 3 cups chicken broth. Directions Step 1 In a medium saucepan, heat oil over medium heat. Add onion, jalapeno, garlic, oregano, and cumin; season with Step 2 Add turkey and. Melt the margarine in a large Dutch oven over medium-high heat.

Add onion and next 4 ingredients (onion through garlic), and sauté 5 minutes. Add turkey, 1 1/2 cups beans, broth, and next 6 ingredients (broth through black pepper), and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Heat oil in 6-quart saucepan or Dutch oven over medium-high heat until hot. Add turkey, onion, celery, garlic, cumin and oregano; mix well.

Cook 5 to 6 minutes or until turkey is browned and no longer pink, stirring frequently. 2. Directions Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring Add the ground turkey and coo. Heat vegetable oil in heavy large saucepan over medium heat.

Add onion and garlic and sauté until tender, about 5 minutes. Add cumin and stir until fragrant, about 30. Saute the garlic and chopped onion briefly in the oil then add the raw ground turkey. Cook until the turkey is cooked through and slightly browned. Add the great northern beans, the broth (to your desired consistency), and the spices (to your taste).

Simmer for 15-30 minutes.

List of related literature:

Continue to simmer, stirring occasionally, until turkey is tender and chili is slightly thickened, about 40 minutes.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

FAMILY­FAVORITE TURKEY CHILI WITH BROWN RICE Substitute ground turkey breast for the ground beef, cooking until no longer pink in Step 1.

“Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today” by Betty Crocker
from Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today
by Betty Crocker
HMH Books, 2011

Do not cook this chili on high as it will cause the turkey to dry out.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

This turkey chili recipe, adapted from food blogger and dietitian Samina Qureshi, RD, is a simple and delicious one-pot meal that can be on the table in just 30 minutes.

“Nancy Clark's Sports Nutrition Guidebook” by Nancy Clark
from Nancy Clark’s Sports Nutrition Guidebook
by Nancy Clark
Human Kinetics, 2019

In a 3— to 4—quart slow cooker, combine the ground meat, onion, bell peppers, jalapeno pepper (if using), garlic, pumpkin puree, tomatoes, chili powder, cumin, salt, black pepper to taste, and 1 cup water.

“State of Slim: Fix Your Metabolism and Drop 20 Pounds in 8 Weeks on the Colorado Diet” by James O. Hill, Holly Wyatt, Christie Aschwanden
from State of Slim: Fix Your Metabolism and Drop 20 Pounds in 8 Weeks on the Colorado Diet
by James O. Hill, Holly Wyatt, Christie Aschwanden
Rodale Books, 2013

White Turkey Chili If you prefer, substitute skinless, boneless chicken breast for the turkey.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

If you are using white rice, simmer the chili for 20 minutes; if you are using brown rice, simmer for 35 minutes.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

WHY THIS RECIPE WORKS: Turkey chili is a great alternative to classic beef chili, providing a leaner, but no less flavorful, meal for the dinner table.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2011

Add the turkey, red and green bell peppers and jalapeno, if using, and cook until the peppers begin to soften, about 3 minutes.

“What to Expect: Eating Well When You're Expecting” by Heidi Murkoff, Sharon Mazel
from What to Expect: Eating Well When You’re Expecting
by Heidi Murkoff, Sharon Mazel
Simon & Schuster UK, 2010

EASIERENCHILADAS This recipe, which uses ground turkey, canned enchilada sauce, and pickled jalapeños to trim time from the recipe, turns enchiladas into a weeknight option.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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11 comments

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  • Save the juice from baking or crock potting your chicken, this is what I used as a base rather than the boxed chicken broth. If we grill, broil, or bake a whole chicken or chicken thighs, breasts, etc., I always reserve the stock for other recipes.

  • Sour cream, and ranch in chicken chilly?! In a dip maybe, certainly not in a “chilly” this did not look good. While I’m not a “chef” my chicken chilly would be better than this

  • I like this guy because he cooks like my nan cooked, like how real people cook when they got a family to feed and they’re not trying to be fancy

  • I’ve made this without some of the ingredients she added, no cheese, no sour cream, bacon and cornbread. It tastes fabulous without all the extras but add red pepper instead of hot sauce to your liking. I also used Serrano peppers instead and tomatillos. Delicious! The tomatillos really added to the flavor factor, not sure why she didn’t add them.

  • I just know that was a great dish Kendall,I never would have thought of using cornmeal to thicken,but I certainly will in the future I Garontee!lol!

  • I bet my husband would really like that recipe. Glad it’s in the book.
    Dude, the taste segments are becoming more and more creative. Love it!

  • Great Beads..Love Me Some Beans Dishes…Kendall Beans are a thickener,mash some of them on the side of the pot while they are cooking and it would make them creamy…Love this recipe thanks for sharing GREAT COOK!!!

  • As soon as I’m off this eating plan, I’ll be making this! It REALLY looks delicious! I’m not a fan of cilantro either and I’ve never thickened with cormmeal before! Are those canned green chilies spicy hot? Thanks for sharing, Sis! ��

  • talk about wanting more veggies in here…..we added sweet white corn and it was really good! The squeeze of lime is awesome! We topped with chopped raw onions and ate it with cornbread. Delicious!:)

  • The guy is a good host but seems like a shit cook. Didn’t see him stir more than once and the cobbler could have been made by a child��

  • I don’t put anything “white” in my ground turkey chilli, such as sour cream! Many people don’t like sour cream. Leave it out and offer as a topping of choice! Sorry, but That chilli did not look that appetizing! ��