Video Turkey and WhiteBean Chili Martha Stewart

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1 jalapeno chile (ribs and seeds removed for less heat, if desired), minced. 2 garlic cloves, minced. 1 teaspoon dried oregano. 1/2 teaspoon ground cumin. 1 can cannellini beans (15.5 ounces), drained and rinsed. 1 tablespoon olive oil. Coarse salt and ground pepper. Garnishes, such as lime wedges, cilantro, sour cream, and grated cheese.

The creamy chipotle sauce complements the smoky flavor from the grill

1 Heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook until tender, 8-10 minutes. Add the turkey and cook until no longer pink, 6-8 minutes. Add the garlic and tomato paste and cook 2 minutes. Step. 2 Transfer the turkey mixture to a slow cooker.

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So one tablespoon of salt into 1/ 2 a cup of flour. Uh two tablespoons of sugar because it's a little bit sweet and a little bit pungent. 3/ 4 of a teaspoon of baking powder. Wow. Make sure you get it all in. Oh, a 2 a cup of cornmeal. Uh huh.

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Cook, breaking up turkey with spoon, until browned, 9 minutes. Add onion and jalapenos; cook until soft, 3 minutes. Stir in cumin and tomato paste; cook 2 minutes. Add cannellini beans, chicken broth, and water; bring to boil. Reduce heat; simmer until thick, 15 to 20 minutes. Garnish with sour cream, cilantro, and radishes, if desired.

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1 1/2 pounds boneless skinless turkey thighs, cut into 1-inch pieces; 3 cloves garlic, minced; 1 medium yellow onion, diced small; 2 serrano chiles, seeded and minced; 1 can (28 ounces) whole peeled tomatoes, pureed 2 cans (15.5 ounces each) black beans, drained and rinsed; 1 chipotle chile in adobo, seeded and minced; 2 tablespoons chili powder; 1 tablespoon white vinegar

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In a pot or Dutch oven, saute ground turkey in 1 Tbsp olive oil 5 min, breaking it up with a spatula. Add diced onion, cumin, chili powder, garlic powder, oregano, salt and pepper. Saute 5 min until onions are soft. Add remaining ingredients, bring to a boil then simmer* for 20 minutes. *For a thicker chili, simmer uncovered.

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Cook, stirring occasionally, until vegetables begin to soften, 3 to 4 minutes. Add turkey and cook, breaking up with a spoon, until no longer pink, 2 to 3 minutes. Add beans and 3/4 cup water. Bring to a boil, while mashing some of the beans against side of pan to release starch. Reduce heat to medium and simmer until thickened, 5 to 10 minutes.

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Directions. Heat oil in a medium pot over medium heat. Saute onion and bell pepper until tender, 6 to 8 minutes. Add chipotle and adobo sauce and cook for 1 minute. Add turkey, breaking it up with the back of a spoon, and cook until no longer pink, about 3 minutes. Add tomatoes with juices and beans. Bring to a boil.

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Directions: Heat the extra virgin olive oil in a large pot over medium heat. Add the onions and cook until golden, about 7 minutes. Add the garlic, season with salt and pepper, and cook until fragrant, about 1 minute. Push the veggies to the side to make a mini well and reveal the bottom of the pot.

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Heat a large pot over medium-high heat. Once hot, add a tablespoon of avocado oil. Add the ground turkey to the pot and brown the meat, breaking it up as it cooks. Once the ground turkey is fully cooked through, add in the bell pepper, onion, and garlic.

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Step 2. Stir in chili powder, cumin, paprika, salt, and pepper. Sauté until the ground turkey is well-coated and chili seasoning is fragrant, stirring as needed. Step 3. Stir in tomatoes, tomato paste, beans, and broth. Increase heat to HIGH and bring chili to a boil for a few minutes, stirring as needed.

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Serves 8. 4 bacon, cut into 1/2-inch pieces. 3 pounds ground dark-meat (7 percent fat), turkey. 4 cups chopped onions. 1/4 cup minced garlic cloves. 2 medium fresh jalapeno chiles, ribs and seeds removed for less heat, if desired, minced. 3 tablespoons chili powder. 3 tablespoons unsweetened cocoa powder.

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Directions. In a 5- to 6-quart slow cooker, combine turkey, garlic, onion, serrano chiles, chipotle chile, tomato puree, chili powder, and 1 teaspoon salt. Cover and cook on high until turkey is fork-tender, 3 hours (or 6 hours on low). Add beans and cook until warmed through, about 30 minutes more. Stir in vinegar and season with salt.

It takes only 30 minutes to make a steaming bowl of this satisfying and

Turkey and White-Bean Chili. 40 mins. Chili Con Carne. Vegan Sweet Potato Chili. 1 hr 5 mins. Hearty Turkey Chili. Chili with Polenta and Vegetables. 40 mins. Picadillo-Style Chili.

Video Turkey and WhiteBean Chili Martha Stewart

Instructions. Heat the oil in a large pot or dutch oven over medium heat. When hot, add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the ground turkey, salt, and pepper and cook, breaking up the meat with the edge of a spoon into smaller pieces and the turkey is cooked through, or no longer pink.