While many of us think of Chili as great food for late fall or winter, there's no reason not to have it all year 'round, even as the weather warms up. To that end, here are six yummy chili recipes to help you through the day, including Busy Day Chili and Quick Turkey Chili. Enjoy!
SLOW-COOKER THREE-BEAN CHILI
This is from Betty Crocker, and begins, "You won't miss the meat in a spicy chili brimming with three kinds of beans."
Prep Time: 10 minutes; Total Time: 10 hours 15 minutes; Servings: 8
To view this online, click here.
Ingredients
1 can (15 ounces) black beans, rinsed and drained
1 can (15.5 ounces) garbanzo beans, rinsed and drained
1 can (15.5 ounces) kidney beans, rinsed and drained
1 cup dried lentils (8 ounces), sorted and rinsed
1 large vegetarian vegetable or chicken bouillon cube, crumbled
1 envelope (1.25 ounces) chili seasoning mix
3 cups water
1 can (10 ounces) diced tomatoes and mild green chilies, undrained
1 can (15 ounces) tomato sauce
Instructions
Mix all ingredients except tomatoes and tomato sauce in 3- to 4-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours.
Stir in tomatoes and tomato sauce. Increase heat setting to high. Cover and cook 5 minutes or until heated through.
WEEKNIGHT TWO-BEAN CHILI
This comes from the Food Network kitchen, and starts out, “This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)”
Level: Easy; Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings.
To view this online, click here.
Ingredients:
1 tablespoon vegetable oil
1 small jalapeno, minced (with some seeds)
1 small or 1/2 large red onion, finely diced
2 teaspoons red wine vinegar
1 large clove garlic, minced
1-1/4 cups low-sodium vegetable or chicken broth
1 cup canned crushed roasted tomatoes
1-1/2 tablespoons chili powder
1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional
Two 15-ounce cans beans (such as kidney and black), rinsed and drained
2 tablespoons chopped fresh cilantro
2 cups cooked brown rice
1/2 cup finely shredded extra-sharp Cheddar (2 ounces)
Directions
Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.
HEARTY SLOW COOKER CHICKEN CHILI
This also comes from Diana Rattray on The Spruce Eats. Diana wrote, “This easy slow cooker chicken chili is relatively light and low-calorie compared to the classic beef or pork chili. Boneless chicken breasts and a variety of canned beans make the chili super easy and convenient. If you prefer to cook the chili on the stovetop, see the tips below the recipe.
“Feel free to use boneless chicken thighs in the recipe and use the canned beans you have on hand. We used pinto beans and great northern beans, but kidney beans, navy beans, black beans and cannellini beans are all excellent alternatives.
Prep Time: 15 minutes; Cook Time: 4 hours; Total Time: 4 hours 15 minutes; Yield: 8 servings.
To view this online, click here.
Ingredients
2 pounds boneless chicken breasts (about 4 large chicken breast halves)
1 cup onion (chopped)
1/2 cup green bell pepper (chopped)
2 cloves garlic (minced; or 1 teaspoon granulated garlic or garlic powder)
1 (15-ounce) can great northern beans (rinsed and drained)
1 (15-ounce) can pinto beans (rinsed and drained)
1 (14.5-ounce) can stewed tomatoes
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 1/2 cups corn kernels (frozen, thawed)
1 tablespoon chili powder (heaping)
1 teaspoon cumin (ground)
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper (freshly ground)
1 bay leaf
Garnish: sour cream or shredded cheese
Optional: chopped fresh cilantro
Directions
Gather the ingredients.
Dice the chicken or cut it into strips. Put the chicken pieces in the slow cooker along with the onion, bell pepper, garlic, drained and rinsed beans, tomatoes and tomato sauce, corn, chili powder, cumin, oregano, salt, pepper and bay leaf. Stir to blend ingredients.
Cover and cook on high for 1 hour, then cook on low for 3 to 4 hours longer, or until the chicken is cooked and tender. Or cook on high for 3 to 4 hours.
Remove the bay leaf.
Spoon the chili into bowls and garnish with sour cream or shredded cheese, along with chopped fresh cilantro, if desired.
Serve with cornbread, crackers, or crusty bread.
Tips
Stovetop: Put ingredients in a large Dutch oven instead of a slow cooker. Stir and bring to a boil. Reduce the heat to low and simmer for 1 to 2 hours.
For thicker chili, add a few tablespoons of cornmeal about 30 minutes before it's done.
Recipe Variations
Other vegetables that may be added include sliced summer squash or zucchini, shredded or julienne-cut carrots, and sliced celery.
For a little heat, add a few tablespoons of minced jalapeno pepper or serrano. Or add some crushed red pepper flakes.
Use different varieties of canned beans, or use cooked dried beans instead. See crock pot great northern beans.
Use part or all boneless chicken thighs in the recipe. Chicken thighs stay tender and juicy in the slow cooker, so they're especially good in this recipe if you will be cooking it longer than the recommended times.
BUSY DAY CHILI
This is from Elizabeth Mervosh at Southern Living. It begins, "Minimal work is required, but busy day chili tastes like you cooked all day."
The recipe then states, " The beautiful thing about chili is that it's a bit of a recipe life raft: You can deploy it and everyone will be happy. In short, it saves the day. And on top of that, folks can make it a bit more personal with their own toppings.
"So consider this busy day chili your emergency rescue for winter's long days, especially on nights when inspiration is far from your mind, and time is on the short side. We've streamlined the spices and ingredients so there's no need to fiddle or fuss. The seasoning packet takes the guesswork out and actually results in a flavorful, hearty meal."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 4
To view this online, click here.
Ingredients
2 Tbsp. olive oil
1 lb. 90/10 lean ground beef
1 medium (8-oz.) yellow onion, chopped (about 1-1/4 cups)
1 medium (6-oz.) poblano chile, chopped (1 cup)
1 (16-oz.) can dark kidney beans, drained and rinsed
1 (10-oz.) can seasoned diced tomatoes and green chiles (such as Rotel Chili Fixin’s)
1 (8-oz.) can tomato sauce
1 cup chicken stock
1 (1.25-oz.) envelope chili seasoning mix
Sour cream, shredded Cheddar cheese, and tortilla strips (optional)
Directions
Heat oil in a medium Dutch oven over medium-high. Add beef and cook, stirring occasionally, until beef crumbles and is no longer pink, about 5 minutes.
Add onion and poblano chile; cook over medium-high, stirring often, until tender, about 6 minutes.
Add kidney beans, diced tomatoes and green chiles, tomato sauce, chicken stock, and chili seasoning mix.
Bring to a vigorous simmer over high. Reduce heat to medium-high and simmer, stirring occasionally, until thickened, about 5 minutes.
Divide evenly among 4 bowls and top with sour cream, cheddar cheese, and tortilla strips, if desired.
QUICK WHITE CHICKEN CHILI
This is from Southern Living, and begins, "Comforting quick white chicken chili is ready in just 30 minutes, start to finish."
The recipe also begins, "Two store-bought shortcuts make this comforting soup a cinch to make. One is the chili seasoning mix, which not only thickens the soup, but adds heat and a smoky-earthy flavor from the cumin included in it. The other hero ingredient is shredded rotisserie chicken, one of our regular go-tos for effortless weeknight meals.
"Meanwhile, the canned green chiles impart a mild kick, and come in a close third for ingredient MVP too. All said and done, you truly cannot tell that this soup is semi-homemade."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 8
To view this online, go to https://www.southernliving.com/quick-white-chicken-chili-8712863.
Ingredients
2 Tbsp. olive oil
1 large sweet onion, chopped (about 2 cups)
2 garlic cloves, finely chopped (2 tsp.)
4 cups shredded rotisserie chicken (from 2 rotisserie chickens)
2 (14 1/2-oz.) cans chicken broth
2 (4-oz.) cans chopped green chiles
1 (1 1/4-oz.) pkg. white chicken chili seasoning mix
3 (15 1/2-oz.) cans white beans (such as navy beans), drained, rinsed, and divided
Toppings: Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves, and chopped avocado
Ingredients
Heat olive oil in a large Dutch oven over medium-high. Add onion and garlic; cook, stirring often, until onion softens, about 4 minutes.
Stir in chicken, broth, chiles, seasoning mix, and 2 cans of the beans. Coarsely mash remaining 1 can beans; stir into chicken mixture.
Bring to a boil over high. Cover and reduce heat to low; simmer, stirring occasionally, until mixture thickens slightly and flavors meld, about 10 minutes. Serve with desired toppings.
QUICK TURKEY CHILI
This is from Southern Living, and begins, "Finish this turkey chili with your preferred toppings, like corn chips, cheese, and sour cream."
Active Time: 20 minutes; Total Time: 20 minutes; Servings: 4
To view this online, go to https://www.southernliving.com/quick-turkey-chili-8704058.
Ingredients
2 Tbsp. canola oil
1-1/2 cups chopped yellow onion (from 1 medium onion)
3/4 cup chopped red bell pepper (from 1 bell pepper)
3 Tbsp. taco seasoning mix (from 1 [1-oz.] envelope)
1 Tbsp. tomato paste
1 (14 1/2-oz.) can fire-roasted crushed tomatoes
1-1/2 cups water
1 lb. ground turkey (white and dark meat)
1 (15-oz.) can light red kidney beans, drained and rinsed
1-1/2 Tbsp. finely chopped chipotle chiles in adobo sauce (about 2 canned chiles)
1 tsp. kosher salt
Toppings: shredded Cheddar cheese, sour cream, sliced avocado, chopped fresh cilantro, and tortilla chips
Directions
Heat oil in a medium Dutch oven over medium-high. Add onion and bell pepper; cook, stirring occasionally, until lightly browned and softened, 5 to 7 minutes.
Add taco seasoning and tomato paste; cook, stirring constantly, until spices are fragrant and tomato paste has darkened, about 1 minute.
Stir in crushed tomatoes and water, scraping bottom of Dutch oven to release any browned bits.
Add turkey, and stir to break into smaller pieces.
Stir in beans, chiles, and salt. Bring to a simmer, undisturbed, over medium-high. Reduce heat to medium; simmer, uncovered, stirring occasionally, until turkey is no longer pink, about 8 minutes.
Ladle evenly into 4 bowls, and serve with desired toppings.
Frequently Asked Questions
How do you fix bland turkey chili?
If you find your turkey chili is bland after cooking, add extra seasonings as desired to bump up the flavor. Adding a splash of vinegar can also help wake up the flavors.
How do you thicken turkey chili?
To thicken up the chili, you can continue to simmer, add a cornstarch slurry, or lightly smash some of the beans for a thickened texture.
Showing posts with label Quick Turkey Chili. Show all posts
Showing posts with label Quick Turkey Chili. Show all posts
Thursday, September 4, 2025
Thursday, May 1, 2025
Turkey
Many of us in the U.S. think of Turkey as a holiday food. But in reality, turkey can easily be an anytime food, as today's post shows. Check out the Turkey Bacon Burgers, the Quick Turkey Stir-Fry, and the rest of today's recipes. Enjoy!
QUICK TURKEY CHILI
This is from Southern Living, and begins, "Finish this turkey chili with your preferred toppings, like corn chips, cheese, and sour cream."
Active Time: 20 minutes; Total Time: 20 minutes; Servings: 4
To view this online, go to https://www.southernliving.com/quick-turkey-chili-8704058.
Ingredients
2 Tbsp. canola oil
1-1/2 cups chopped yellow onion (from 1 medium onion)
3/4 cup chopped red bell pepper (from 1 bell pepper)
3 Tbsp. taco seasoning mix (from 1 [1-oz.] envelope)
1 Tbsp. tomato paste
1 (14 1/2-oz.) can fire-roasted crushed tomatoes
1-1/2 cups water
1 lb. ground turkey (white and dark meat)
1 (15-oz.) can light red kidney beans, drained and rinsed
1-1/2 Tbsp. finely chopped chipotle chiles in adobo sauce (about 2 canned chiles)
1 tsp. kosher salt
Toppings: shredded Cheddar cheese, sour cream, sliced avocado, chopped fresh cilantro, and tortilla chips
Directions
Heat oil in a medium Dutch oven over medium-high. Add onion and bell pepper; cook, stirring occasionally, until lightly browned and softened, 5 to 7 minutes.
Add taco seasoning and tomato paste; cook, stirring constantly, until spices are fragrant and tomato paste has darkened, about 1 minute.
Stir in crushed tomatoes and water, scraping bottom of Dutch oven to release any browned bits.
Add turkey, and stir to break into smaller pieces.
Stir in beans, chiles, and salt. Bring to a simmer, undisturbed, over medium-high. Reduce heat to medium; simmer, uncovered, stirring occasionally, until turkey is no longer pink, about 8 minutes.
Ladle evenly into 4 bowls, and serve with desired toppings.
Frequently Asked Questions
How do you fix bland turkey chili?
If you find your turkey chili is bland after cooking, add extra seasonings as desired to bump up the flavor. Adding a splash of vinegar can also help wake up the flavors.
How do you thicken turkey chili?
To thicken up the chili, you can continue to simmer, add a cornstarch slurry, or lightly smash some of the beans for a thickened texture.
EASY TURKEY MEATLOAF
This is from Melissa Knific in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "There’s really no reason not to celebrate meatloaf — it’s simple, budget-friendly, cleanup is a breeze and there are almost always leftovers for next-day sandwiches. While beef is often the go-to choice for the meat, turkey is a flavorful alternative that can take on a slew of mix-ins. Here, seasoned bread crumbs, garlic powder and Worcestershire do the work, but a teaspoon of Italian seasoning or a palmful of fresh, chopped thyme or sage can be added for an extra boost. Grated apple ensures the meatloaf isn’t dry; use any variety you have on hand. A sweet, slightly vinegary sauce is spooned over the meatloaf after it’s formed, caramelizing when baked (if you have a favorite bottled or from-scratch barbecue sauce feel free to use 2/3 cup of it instead). Serve this meatloaf with mashed potatoes and a green vegetable."
Prep Time: 10 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 30 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025481-easy-turkey-meatloaf. Also, if you haven't signed up for it already, sign up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
For the Meatloaf
Nonstick cooking spray
1 large egg
1-1/2 pounds ground turkey (90 percent lean)
1 medium apple, cored and grated (6 ounces)
1 small yellow onion, finely chopped (1 cup)
3/4 cup seasoned panko bread crumbs
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1-1/4 teaspoons kosher salt (such as Diamond Crystal)
1/2 teaspoon black pepper
1 teaspoon Italian seasoning (optional)
For the Sauce
1/2 cup ketchup
1 tablespoon packed brown sugar
1 teaspoon vinegar (cider, distilled, or white or red wine)
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
Preparation
Heat oven to 350 degrees. Line a sheet pan with parchment paper and coat with cooking spray.
Prepare the meatloaf: In a large bowl, beat the egg. Add ground turkey, apple, onion, panko, Worcestershire, garlic powder, salt, pepper and Italian seasoning, if using. Using hands, combine until everything is well mixed. Transfer to the prepared sheet pan and form into a football-shaped loaf, about 9-by-5 inches.
Make the sauce: In a small bowl, mix ketchup, brown sugar, vinegar, Worcestershire and pepper until well combined. Pour evenly over the top of the meatloaf, allowing the sauce to drip down the sides.
Bake meatloaf until the temperature in the center registers 160 degrees on an instant-read thermometer, 45 to 55 minutes. Let rest for 10 minutes before slicing.
CALIFORNIA TURKEY CHILI
This is from Giada De Laurentiis on the Food Network. Prep Time: 1 hour; Inactive Time: 10 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 40 minutes; Yield: 4 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/california-turkey-chili-recipe-2014996.
Ingredients
1/4 cup extra-virgin olive oil
4 large cloves garlic, smashed, peeled and chopped
2 large poblano chiles, stemmed, seeded and diced
1 celery stalk, chopped
1 large onion, chopped
1-1/2 pounds ground turkey (dark meat)
1 tablespoon all-purpose flour
4 tablespoons tomato paste
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons (packed) dark brown sugar
1 teaspoon dried Mexican oregano, crushed
Kosher salt and freshly ground black pepper
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 cups low-salt chicken broth (preferably organic)
One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained
Simplest Quinoa and Pine Nut Pilaf, recipe follows
Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream
Simplest Quinoa and Pine Nut Pilaf:
1-1/4 cups whole grain quinoa (about 7 ounces)
1-3/4 cups low-salt chicken broth (preferably organic)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh cilantro or Italian parsley
1/3 cup pine nuts
Directions
Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.
To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.
Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.
Simplest Quinoa and Pine Nut Pilaf:
Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.
Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.
Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.
Mix the cilantro and pine nuts into the quinoa.
QUICK TURKEY STIR-FRY
This comes from Campbell’s Kitchen, and begins, “Here's a tasty use for leftover turkey...this quick and easy stir-fry is seasoned with ginger and soy sauce, and on the table in a snap!”
Prep Time: 15 minutes; total time: 25 minutes; Serves: 4 (about 1-3/4 cups each)
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
3 medium carrot, sliced (about 1-1/2 cups)
1/4 teaspoon ground ginger
1 can (10-1/2 ounces) Campbell's® Turkey Gravy
1 tablespoon soy sauce
2 green onion, sliced (about 1/4 cup)
1-1/2 cups cubed cooked turkey
2 cups instant white rice, prepared according to package directions
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the carrots and ginger and stir-fry until the carrots are tender-crisp.
Stir the gravy, soy sauce, onions and turkey in the skillet and cook until the mixture is hot and bubbling. Serve the turkey mixture over the rice.
FAJITA TURKEY BURGER
Makes 5 servings
See the recipe with photo here: http://diabeticgourmet.com/recipes/html/1326.shtml
Ingredients
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
Salt and freshly ground pepper, if desired
1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup salsa, drained
3/4 cup cilantro, divided
2 onions, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
Wholly Guacamole classic or spicy dip, if desired
Wholly Guacamole salsa, if desired
5 reduced-calorie hamburger buns, split
1/3 cup shredded reduced-fat Monterey Jack cheese
Directions
In small bowl, combine cumin, garlic powder, chili powder, red pepper flakes, paprika and salt and pepper, if desired.
Mix ground turkey, half of spice mixture, drained salsa, and 1/2 cup cilantro; form into 5 (1/2-inch thick) patties. Lightly spray patties with cooking spray. Place patties in skillet over medium-high heat. Cook 17 to 19 minutes, turning occasionally.
Always cook to well done, 165F as measured by a meat thermometer.
Meanwhile, coat large skillet with cooking spray. Cook onions, bell peppers and remaining spice mixture over medium-high heat 5 to 7 minutes, stirring occasionally. Stir in remaining 1/4 cup cilantro.
To assemble burgers, spread guacamole and salsa, if desired, on buns. Place burgers, cheese and vegetable mixture on buns.
Always cook to an internal temperature of 165F.
Nutritional Information Per Serving: Calories: 260; Protein: 29 g; Fat: 7 g; Sodium: 410 mg; Cholesterol: 60 mg; Saturated Fat: 3.5 g; Dietary Fiber: 4 g; Sugars: 5 g; Carbohydrates: 23 g
TURKEY BACON BURGERS
This recipe begins, “If you're a fan of The Biggest Loser show, then you may have watched host Bob Harper teach contestants how to make Turkey Bacon Burgers. The contestants loved their Turkey Bacon Burgers and now we're sharing the recipe for you to try...”
Makes 10 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1323
View recipe with photo: http://diabeticgourmet.com/recipes/html/1323.shtml
Ingredients
1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1 (16-ounce) package Jennie-O Lean Ground Turkey
15 slices of chopped, uncooked Jennie-O Turkey Bacon
1/2 cup minced onion
1 tablespoon chopped garlic
1/2 teaspoon freshly ground black pepper
10 lettuce leaves
10 tomato slices
20 sweet onion slices
avocado slices, if desired
pickled jalapeno slices, if desired
mustard, if desired
Directions
In large mixing bowl, combine ground turkey,onion, garlic and pepper*.
Add 15 slices of chopped, uncooked Jennie-O Turkey Bacon to the meat mixture. For ease of chopping, place bacon slices in freezer for 15 minutes. Chop finely while still firm.
Form into 10 patties. Ideally, make this mixture at least 8 hours before cooking so that the turkey can marinate with the other ingredients. Freeze any extra formed patties to thaw later.
Heat grill to medium-high heat. Grill turkey burgers approximately 14 to 16 minutes. Always cook to well-done, 165F as measured by a meat thermometer.
Layer lettuce, tomato, turkey burger and onion. Top with avocado, pickled jalapeno and mustard, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 140; Protein: 20 g; Fat: 4 g; Sodium: 65 mg; Cholesterol: 55 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 4 g; Carbohydrates: 6 g
QUICK TURKEY CHILI
This is from Southern Living, and begins, "Finish this turkey chili with your preferred toppings, like corn chips, cheese, and sour cream."
Active Time: 20 minutes; Total Time: 20 minutes; Servings: 4
To view this online, go to https://www.southernliving.com/quick-turkey-chili-8704058.
Ingredients
2 Tbsp. canola oil
1-1/2 cups chopped yellow onion (from 1 medium onion)
3/4 cup chopped red bell pepper (from 1 bell pepper)
3 Tbsp. taco seasoning mix (from 1 [1-oz.] envelope)
1 Tbsp. tomato paste
1 (14 1/2-oz.) can fire-roasted crushed tomatoes
1-1/2 cups water
1 lb. ground turkey (white and dark meat)
1 (15-oz.) can light red kidney beans, drained and rinsed
1-1/2 Tbsp. finely chopped chipotle chiles in adobo sauce (about 2 canned chiles)
1 tsp. kosher salt
Toppings: shredded Cheddar cheese, sour cream, sliced avocado, chopped fresh cilantro, and tortilla chips
Directions
Heat oil in a medium Dutch oven over medium-high. Add onion and bell pepper; cook, stirring occasionally, until lightly browned and softened, 5 to 7 minutes.
Add taco seasoning and tomato paste; cook, stirring constantly, until spices are fragrant and tomato paste has darkened, about 1 minute.
Stir in crushed tomatoes and water, scraping bottom of Dutch oven to release any browned bits.
Add turkey, and stir to break into smaller pieces.
Stir in beans, chiles, and salt. Bring to a simmer, undisturbed, over medium-high. Reduce heat to medium; simmer, uncovered, stirring occasionally, until turkey is no longer pink, about 8 minutes.
Ladle evenly into 4 bowls, and serve with desired toppings.
Frequently Asked Questions
How do you fix bland turkey chili?
If you find your turkey chili is bland after cooking, add extra seasonings as desired to bump up the flavor. Adding a splash of vinegar can also help wake up the flavors.
How do you thicken turkey chili?
To thicken up the chili, you can continue to simmer, add a cornstarch slurry, or lightly smash some of the beans for a thickened texture.
EASY TURKEY MEATLOAF
This is from Melissa Knific in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "There’s really no reason not to celebrate meatloaf — it’s simple, budget-friendly, cleanup is a breeze and there are almost always leftovers for next-day sandwiches. While beef is often the go-to choice for the meat, turkey is a flavorful alternative that can take on a slew of mix-ins. Here, seasoned bread crumbs, garlic powder and Worcestershire do the work, but a teaspoon of Italian seasoning or a palmful of fresh, chopped thyme or sage can be added for an extra boost. Grated apple ensures the meatloaf isn’t dry; use any variety you have on hand. A sweet, slightly vinegary sauce is spooned over the meatloaf after it’s formed, caramelizing when baked (if you have a favorite bottled or from-scratch barbecue sauce feel free to use 2/3 cup of it instead). Serve this meatloaf with mashed potatoes and a green vegetable."
Prep Time: 10 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 30 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025481-easy-turkey-meatloaf. Also, if you haven't signed up for it already, sign up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
For the Meatloaf
Nonstick cooking spray
1 large egg
1-1/2 pounds ground turkey (90 percent lean)
1 medium apple, cored and grated (6 ounces)
1 small yellow onion, finely chopped (1 cup)
3/4 cup seasoned panko bread crumbs
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1-1/4 teaspoons kosher salt (such as Diamond Crystal)
1/2 teaspoon black pepper
1 teaspoon Italian seasoning (optional)
For the Sauce
1/2 cup ketchup
1 tablespoon packed brown sugar
1 teaspoon vinegar (cider, distilled, or white or red wine)
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
Preparation
Heat oven to 350 degrees. Line a sheet pan with parchment paper and coat with cooking spray.
Prepare the meatloaf: In a large bowl, beat the egg. Add ground turkey, apple, onion, panko, Worcestershire, garlic powder, salt, pepper and Italian seasoning, if using. Using hands, combine until everything is well mixed. Transfer to the prepared sheet pan and form into a football-shaped loaf, about 9-by-5 inches.
Make the sauce: In a small bowl, mix ketchup, brown sugar, vinegar, Worcestershire and pepper until well combined. Pour evenly over the top of the meatloaf, allowing the sauce to drip down the sides.
Bake meatloaf until the temperature in the center registers 160 degrees on an instant-read thermometer, 45 to 55 minutes. Let rest for 10 minutes before slicing.
CALIFORNIA TURKEY CHILI
This is from Giada De Laurentiis on the Food Network. Prep Time: 1 hour; Inactive Time: 10 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 40 minutes; Yield: 4 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/california-turkey-chili-recipe-2014996.
Ingredients
1/4 cup extra-virgin olive oil
4 large cloves garlic, smashed, peeled and chopped
2 large poblano chiles, stemmed, seeded and diced
1 celery stalk, chopped
1 large onion, chopped
1-1/2 pounds ground turkey (dark meat)
1 tablespoon all-purpose flour
4 tablespoons tomato paste
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons (packed) dark brown sugar
1 teaspoon dried Mexican oregano, crushed
Kosher salt and freshly ground black pepper
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 cups low-salt chicken broth (preferably organic)
One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained
Simplest Quinoa and Pine Nut Pilaf, recipe follows
Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream
Simplest Quinoa and Pine Nut Pilaf:
1-1/4 cups whole grain quinoa (about 7 ounces)
1-3/4 cups low-salt chicken broth (preferably organic)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh cilantro or Italian parsley
1/3 cup pine nuts
Directions
Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.
To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.
Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.
Simplest Quinoa and Pine Nut Pilaf:
Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.
Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.
Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.
Mix the cilantro and pine nuts into the quinoa.
QUICK TURKEY STIR-FRY
This comes from Campbell’s Kitchen, and begins, “Here's a tasty use for leftover turkey...this quick and easy stir-fry is seasoned with ginger and soy sauce, and on the table in a snap!”
Prep Time: 15 minutes; total time: 25 minutes; Serves: 4 (about 1-3/4 cups each)
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
3 medium carrot, sliced (about 1-1/2 cups)
1/4 teaspoon ground ginger
1 can (10-1/2 ounces) Campbell's® Turkey Gravy
1 tablespoon soy sauce
2 green onion, sliced (about 1/4 cup)
1-1/2 cups cubed cooked turkey
2 cups instant white rice, prepared according to package directions
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the carrots and ginger and stir-fry until the carrots are tender-crisp.
Stir the gravy, soy sauce, onions and turkey in the skillet and cook until the mixture is hot and bubbling. Serve the turkey mixture over the rice.
FAJITA TURKEY BURGER
Makes 5 servings
See the recipe with photo here: http://diabeticgourmet.com/recipes/html/1326.shtml
Ingredients
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
Salt and freshly ground pepper, if desired
1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1/4 cup salsa, drained
3/4 cup cilantro, divided
2 onions, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
Wholly Guacamole classic or spicy dip, if desired
Wholly Guacamole salsa, if desired
5 reduced-calorie hamburger buns, split
1/3 cup shredded reduced-fat Monterey Jack cheese
Directions
In small bowl, combine cumin, garlic powder, chili powder, red pepper flakes, paprika and salt and pepper, if desired.
Mix ground turkey, half of spice mixture, drained salsa, and 1/2 cup cilantro; form into 5 (1/2-inch thick) patties. Lightly spray patties with cooking spray. Place patties in skillet over medium-high heat. Cook 17 to 19 minutes, turning occasionally.
Always cook to well done, 165F as measured by a meat thermometer.
Meanwhile, coat large skillet with cooking spray. Cook onions, bell peppers and remaining spice mixture over medium-high heat 5 to 7 minutes, stirring occasionally. Stir in remaining 1/4 cup cilantro.
To assemble burgers, spread guacamole and salsa, if desired, on buns. Place burgers, cheese and vegetable mixture on buns.
Always cook to an internal temperature of 165F.
Nutritional Information Per Serving: Calories: 260; Protein: 29 g; Fat: 7 g; Sodium: 410 mg; Cholesterol: 60 mg; Saturated Fat: 3.5 g; Dietary Fiber: 4 g; Sugars: 5 g; Carbohydrates: 23 g
TURKEY BACON BURGERS
This recipe begins, “If you're a fan of The Biggest Loser show, then you may have watched host Bob Harper teach contestants how to make Turkey Bacon Burgers. The contestants loved their Turkey Bacon Burgers and now we're sharing the recipe for you to try...”
Makes 10 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1323
View recipe with photo: http://diabeticgourmet.com/recipes/html/1323.shtml
Ingredients
1 (16-ounce) package Jennie-O Extra Lean Ground Turkey Breast
1 (16-ounce) package Jennie-O Lean Ground Turkey
15 slices of chopped, uncooked Jennie-O Turkey Bacon
1/2 cup minced onion
1 tablespoon chopped garlic
1/2 teaspoon freshly ground black pepper
10 lettuce leaves
10 tomato slices
20 sweet onion slices
avocado slices, if desired
pickled jalapeno slices, if desired
mustard, if desired
Directions
In large mixing bowl, combine ground turkey,onion, garlic and pepper*.
Add 15 slices of chopped, uncooked Jennie-O Turkey Bacon to the meat mixture. For ease of chopping, place bacon slices in freezer for 15 minutes. Chop finely while still firm.
Form into 10 patties. Ideally, make this mixture at least 8 hours before cooking so that the turkey can marinate with the other ingredients. Freeze any extra formed patties to thaw later.
Heat grill to medium-high heat. Grill turkey burgers approximately 14 to 16 minutes. Always cook to well-done, 165F as measured by a meat thermometer.
Layer lettuce, tomato, turkey burger and onion. Top with avocado, pickled jalapeno and mustard, if desired.
Always cook to an internal temperature of 165F. Learn how to safely handle turkey.
Nutritional Information Per Serving: Calories: 140; Protein: 20 g; Fat: 4 g; Sodium: 65 mg; Cholesterol: 55 mg; Saturated Fat: 4 g; Dietary Fiber: 1 g; Sugars: 4 g; Carbohydrates: 6 g
Wednesday, April 23, 2025
Chili
While many of us think of Chili as great food for late fall or winter, there's no reason not to have it all year 'round, even as the weather warms up. To that end, here are six yummy chili recipes to help you through the day, including Busy Day Chili and Quick Turkey Chili. Enjoy!
SLOW-COOKER THREE-BEAN CHILI
This is from Betty Crocker, and begins, "You won't miss the meat in a spicy chili brimming with three kinds of beans."
Prep Time: 10 minutes; Total Time: 10 hours 15 minutes; Servings: 8
To view this online, click here.
Ingredients
1 can (15 ounces) black beans, rinsed and drained
1 can (15.5 ounces) garbanzo beans, rinsed and drained
1 can (15.5 ounces) kidney beans, rinsed and drained
1 cup dried lentils (8 ounces), sorted and rinsed
1 large vegetarian vegetable or chicken bouillon cube, crumbled
1 envelope (1.25 ounces) chili seasoning mix
3 cups water
1 can (10 ounces) diced tomatoes and mild green chilies, undrained
1 can (15 ounces) tomato sauce
Instructions
Mix all ingredients except tomatoes and tomato sauce in 3- to 4-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours.
Stir in tomatoes and tomato sauce. Increase heat setting to high. Cover and cook 5 minutes or until heated through.
WEEKNIGHT TWO-BEAN CHILI
This comes from the Food Network kitchen, and starts out, “This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)”
Level: Easy; Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings.
To view this online, click here.
Ingredients:
1 tablespoon vegetable oil
1 small jalapeno, minced (with some seeds)
1 small or 1/2 large red onion, finely diced
2 teaspoons red wine vinegar
1 large clove garlic, minced
1-1/4 cups low-sodium vegetable or chicken broth
1 cup canned crushed roasted tomatoes
1-1/2 tablespoons chili powder
1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional
Two 15-ounce cans beans (such as kidney and black), rinsed and drained
2 tablespoons chopped fresh cilantro
2 cups cooked brown rice
1/2 cup finely shredded extra-sharp Cheddar (2 ounces)
Directions
Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.
HEARTY SLOW COOKER CHICKEN CHILI
This also comes from Diana Rattray on The Spruce Eats. Diana wrote, “This easy slow cooker chicken chili is relatively light and low-calorie compared to the classic beef or pork chili. Boneless chicken breasts and a variety of canned beans make the chili super easy and convenient. If you prefer to cook the chili on the stovetop, see the tips below the recipe.
“Feel free to use boneless chicken thighs in the recipe and use the canned beans you have on hand. We used pinto beans and great northern beans, but kidney beans, navy beans, black beans and cannellini beans are all excellent alternatives.
Prep Time: 15 minutes; Cook Time: 4 hours; Total Time: 4 hours 15 minutes; Yield: 8 servings.
To view this online, click here.
Ingredients
2 pounds boneless chicken breasts (about 4 large chicken breast halves)
1 cup onion (chopped)
1/2 cup green bell pepper (chopped)
2 cloves garlic (minced; or 1 teaspoon granulated garlic or garlic powder)
1 (15-ounce) can great northern beans (rinsed and drained)
1 (15-ounce) can pinto beans (rinsed and drained)
1 (14.5-ounce) can stewed tomatoes
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 1/2 cups corn kernels (frozen, thawed)
1 tablespoon chili powder (heaping)
1 teaspoon cumin (ground)
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper (freshly ground)
1 bay leaf
Garnish: sour cream or shredded cheese
Optional: chopped fresh cilantro
Directions
Gather the ingredients.
Dice the chicken or cut it into strips. Put the chicken pieces in the slow cooker along with the onion, bell pepper, garlic, drained and rinsed beans, tomatoes and tomato sauce, corn, chili powder, cumin, oregano, salt, pepper and bay leaf. Stir to blend ingredients.
Cover and cook on high for 1 hour, then cook on low for 3 to 4 hours longer, or until the chicken is cooked and tender. Or cook on high for 3 to 4 hours.
Remove the bay leaf.
Spoon the chili into bowls and garnish with sour cream or shredded cheese, along with chopped fresh cilantro, if desired.
Serve with cornbread, crackers, or crusty bread.
Tips
Stovetop: Put ingredients in a large Dutch oven instead of a slow cooker. Stir and bring to a boil. Reduce the heat to low and simmer for 1 to 2 hours.
For thicker chili, add a few tablespoons of cornmeal about 30 minutes before it's done.
Recipe Variations
Other vegetables that may be added include sliced summer squash or zucchini, shredded or julienne-cut carrots, and sliced celery.
For a little heat, add a few tablespoons of minced jalapeno pepper or serrano. Or add some crushed red pepper flakes.
Use different varieties of canned beans, or use cooked dried beans instead. See crock pot great northern beans.
Use part or all boneless chicken thighs in the recipe. Chicken thighs stay tender and juicy in the slow cooker, so they're especially good in this recipe if you will be cooking it longer than the recommended times.
BUSY DAY CHILI
This is from Elizabeth Mervosh at Southern Living. It begins, "Minimal work is required, but busy day chili tastes like you cooked all day."
The recipe then states, " The beautiful thing about chili is that it's a bit of a recipe life raft: You can deploy it and everyone will be happy. In short, it saves the day. And on top of that, folks can make it a bit more personal with their own toppings.
"So consider this busy day chili your emergency rescue for winter's long days, especially on nights when inspiration is far from your mind, and time is on the short side. We've streamlined the spices and ingredients so there's no need to fiddle or fuss. The seasoning packet takes the guesswork out and actually results in a flavorful, hearty meal."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 4
To view this online, click here.
Ingredients
2 Tbsp. olive oil
1 lb. 90/10 lean ground beef
1 medium (8-oz.) yellow onion, chopped (about 1-1/4 cups)
1 medium (6-oz.) poblano chile, chopped (1 cup)
1 (16-oz.) can dark kidney beans, drained and rinsed
1 (10-oz.) can seasoned diced tomatoes and green chiles (such as Rotel Chili Fixin’s)
1 (8-oz.) can tomato sauce
1 cup chicken stock
1 (1.25-oz.) envelope chili seasoning mix
Sour cream, shredded Cheddar cheese, and tortilla strips (optional)
Directions
Heat oil in a medium Dutch oven over medium-high. Add beef and cook, stirring occasionally, until beef crumbles and is no longer pink, about 5 minutes.
Add onion and poblano chile; cook over medium-high, stirring often, until tender, about 6 minutes.
Add kidney beans, diced tomatoes and green chiles, tomato sauce, chicken stock, and chili seasoning mix.
Bring to a vigorous simmer over high. Reduce heat to medium-high and simmer, stirring occasionally, until thickened, about 5 minutes.
Divide evenly among 4 bowls and top with sour cream, cheddar cheese, and tortilla strips, if desired.
QUICK WHITE CHICKEN CHILI
This is from Southern Living, and begins, "Comforting quick white chicken chili is ready in just 30 minutes, start to finish."
The recipe also begins, "Two store-bought shortcuts make this comforting soup a cinch to make. One is the chili seasoning mix, which not only thickens the soup, but adds heat and a smoky-earthy flavor from the cumin included in it. The other hero ingredient is shredded rotisserie chicken, one of our regular go-tos for effortless weeknight meals.
"Meanwhile, the canned green chiles impart a mild kick, and come in a close third for ingredient MVP too. All said and done, you truly cannot tell that this soup is semi-homemade."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 8
To view this online, go to https://www.southernliving.com/quick-white-chicken-chili-8712863.
Ingredients
2 Tbsp. olive oil
1 large sweet onion, chopped (about 2 cups)
2 garlic cloves, finely chopped (2 tsp.)
4 cups shredded rotisserie chicken (from 2 rotisserie chickens)
2 (14 1/2-oz.) cans chicken broth
2 (4-oz.) cans chopped green chiles
1 (1 1/4-oz.) pkg. white chicken chili seasoning mix
3 (15 1/2-oz.) cans white beans (such as navy beans), drained, rinsed, and divided
Toppings: Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves, and chopped avocado
Ingredients
Heat olive oil in a large Dutch oven over medium-high. Add onion and garlic; cook, stirring often, until onion softens, about 4 minutes.
Stir in chicken, broth, chiles, seasoning mix, and 2 cans of the beans. Coarsely mash remaining 1 can beans; stir into chicken mixture.
Bring to a boil over high. Cover and reduce heat to low; simmer, stirring occasionally, until mixture thickens slightly and flavors meld, about 10 minutes. Serve with desired toppings.
QUICK TURKEY CHILI
This is from Southern Living, and begins, "Finish this turkey chili with your preferred toppings, like corn chips, cheese, and sour cream."
Active Time: 20 minutes; Total Time: 20 minutes; Servings: 4
To view this online, go to https://www.southernliving.com/quick-turkey-chili-8704058.
Ingredients
2 Tbsp. canola oil
1-1/2 cups chopped yellow onion (from 1 medium onion)
3/4 cup chopped red bell pepper (from 1 bell pepper)
3 Tbsp. taco seasoning mix (from 1 [1-oz.] envelope)
1 Tbsp. tomato paste
1 (14 1/2-oz.) can fire-roasted crushed tomatoes
1-1/2 cups water
1 lb. ground turkey (white and dark meat)
1 (15-oz.) can light red kidney beans, drained and rinsed
1-1/2 Tbsp. finely chopped chipotle chiles in adobo sauce (about 2 canned chiles)
1 tsp. kosher salt
Toppings: shredded Cheddar cheese, sour cream, sliced avocado, chopped fresh cilantro, and tortilla chips
Directions
Heat oil in a medium Dutch oven over medium-high. Add onion and bell pepper; cook, stirring occasionally, until lightly browned and softened, 5 to 7 minutes.
Add taco seasoning and tomato paste; cook, stirring constantly, until spices are fragrant and tomato paste has darkened, about 1 minute.
Stir in crushed tomatoes and water, scraping bottom of Dutch oven to release any browned bits.
Add turkey, and stir to break into smaller pieces.
Stir in beans, chiles, and salt. Bring to a simmer, undisturbed, over medium-high. Reduce heat to medium; simmer, uncovered, stirring occasionally, until turkey is no longer pink, about 8 minutes.
Ladle evenly into 4 bowls, and serve with desired toppings.
Frequently Asked Questions
How do you fix bland turkey chili?
If you find your turkey chili is bland after cooking, add extra seasonings as desired to bump up the flavor. Adding a splash of vinegar can also help wake up the flavors.
How do you thicken turkey chili?
To thicken up the chili, you can continue to simmer, add a cornstarch slurry, or lightly smash some of the beans for a thickened texture.
SLOW-COOKER THREE-BEAN CHILI
This is from Betty Crocker, and begins, "You won't miss the meat in a spicy chili brimming with three kinds of beans."
Prep Time: 10 minutes; Total Time: 10 hours 15 minutes; Servings: 8
To view this online, click here.
Ingredients
1 can (15 ounces) black beans, rinsed and drained
1 can (15.5 ounces) garbanzo beans, rinsed and drained
1 can (15.5 ounces) kidney beans, rinsed and drained
1 cup dried lentils (8 ounces), sorted and rinsed
1 large vegetarian vegetable or chicken bouillon cube, crumbled
1 envelope (1.25 ounces) chili seasoning mix
3 cups water
1 can (10 ounces) diced tomatoes and mild green chilies, undrained
1 can (15 ounces) tomato sauce
Instructions
Mix all ingredients except tomatoes and tomato sauce in 3- to 4-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours.
Stir in tomatoes and tomato sauce. Increase heat setting to high. Cover and cook 5 minutes or until heated through.
WEEKNIGHT TWO-BEAN CHILI
This comes from the Food Network kitchen, and starts out, “This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)”
Level: Easy; Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings.
To view this online, click here.
Ingredients:
1 tablespoon vegetable oil
1 small jalapeno, minced (with some seeds)
1 small or 1/2 large red onion, finely diced
2 teaspoons red wine vinegar
1 large clove garlic, minced
1-1/4 cups low-sodium vegetable or chicken broth
1 cup canned crushed roasted tomatoes
1-1/2 tablespoons chili powder
1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional
Two 15-ounce cans beans (such as kidney and black), rinsed and drained
2 tablespoons chopped fresh cilantro
2 cups cooked brown rice
1/2 cup finely shredded extra-sharp Cheddar (2 ounces)
Directions
Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.
HEARTY SLOW COOKER CHICKEN CHILI
This also comes from Diana Rattray on The Spruce Eats. Diana wrote, “This easy slow cooker chicken chili is relatively light and low-calorie compared to the classic beef or pork chili. Boneless chicken breasts and a variety of canned beans make the chili super easy and convenient. If you prefer to cook the chili on the stovetop, see the tips below the recipe.
“Feel free to use boneless chicken thighs in the recipe and use the canned beans you have on hand. We used pinto beans and great northern beans, but kidney beans, navy beans, black beans and cannellini beans are all excellent alternatives.
Prep Time: 15 minutes; Cook Time: 4 hours; Total Time: 4 hours 15 minutes; Yield: 8 servings.
To view this online, click here.
Ingredients
2 pounds boneless chicken breasts (about 4 large chicken breast halves)
1 cup onion (chopped)
1/2 cup green bell pepper (chopped)
2 cloves garlic (minced; or 1 teaspoon granulated garlic or garlic powder)
1 (15-ounce) can great northern beans (rinsed and drained)
1 (15-ounce) can pinto beans (rinsed and drained)
1 (14.5-ounce) can stewed tomatoes
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 1/2 cups corn kernels (frozen, thawed)
1 tablespoon chili powder (heaping)
1 teaspoon cumin (ground)
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper (freshly ground)
1 bay leaf
Garnish: sour cream or shredded cheese
Optional: chopped fresh cilantro
Directions
Gather the ingredients.
Dice the chicken or cut it into strips. Put the chicken pieces in the slow cooker along with the onion, bell pepper, garlic, drained and rinsed beans, tomatoes and tomato sauce, corn, chili powder, cumin, oregano, salt, pepper and bay leaf. Stir to blend ingredients.
Cover and cook on high for 1 hour, then cook on low for 3 to 4 hours longer, or until the chicken is cooked and tender. Or cook on high for 3 to 4 hours.
Remove the bay leaf.
Spoon the chili into bowls and garnish with sour cream or shredded cheese, along with chopped fresh cilantro, if desired.
Serve with cornbread, crackers, or crusty bread.
Tips
Stovetop: Put ingredients in a large Dutch oven instead of a slow cooker. Stir and bring to a boil. Reduce the heat to low and simmer for 1 to 2 hours.
For thicker chili, add a few tablespoons of cornmeal about 30 minutes before it's done.
Recipe Variations
Other vegetables that may be added include sliced summer squash or zucchini, shredded or julienne-cut carrots, and sliced celery.
For a little heat, add a few tablespoons of minced jalapeno pepper or serrano. Or add some crushed red pepper flakes.
Use different varieties of canned beans, or use cooked dried beans instead. See crock pot great northern beans.
Use part or all boneless chicken thighs in the recipe. Chicken thighs stay tender and juicy in the slow cooker, so they're especially good in this recipe if you will be cooking it longer than the recommended times.
BUSY DAY CHILI
This is from Elizabeth Mervosh at Southern Living. It begins, "Minimal work is required, but busy day chili tastes like you cooked all day."
The recipe then states, " The beautiful thing about chili is that it's a bit of a recipe life raft: You can deploy it and everyone will be happy. In short, it saves the day. And on top of that, folks can make it a bit more personal with their own toppings.
"So consider this busy day chili your emergency rescue for winter's long days, especially on nights when inspiration is far from your mind, and time is on the short side. We've streamlined the spices and ingredients so there's no need to fiddle or fuss. The seasoning packet takes the guesswork out and actually results in a flavorful, hearty meal."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 4
To view this online, click here.
Ingredients
2 Tbsp. olive oil
1 lb. 90/10 lean ground beef
1 medium (8-oz.) yellow onion, chopped (about 1-1/4 cups)
1 medium (6-oz.) poblano chile, chopped (1 cup)
1 (16-oz.) can dark kidney beans, drained and rinsed
1 (10-oz.) can seasoned diced tomatoes and green chiles (such as Rotel Chili Fixin’s)
1 (8-oz.) can tomato sauce
1 cup chicken stock
1 (1.25-oz.) envelope chili seasoning mix
Sour cream, shredded Cheddar cheese, and tortilla strips (optional)
Directions
Heat oil in a medium Dutch oven over medium-high. Add beef and cook, stirring occasionally, until beef crumbles and is no longer pink, about 5 minutes.
Add onion and poblano chile; cook over medium-high, stirring often, until tender, about 6 minutes.
Add kidney beans, diced tomatoes and green chiles, tomato sauce, chicken stock, and chili seasoning mix.
Bring to a vigorous simmer over high. Reduce heat to medium-high and simmer, stirring occasionally, until thickened, about 5 minutes.
Divide evenly among 4 bowls and top with sour cream, cheddar cheese, and tortilla strips, if desired.
QUICK WHITE CHICKEN CHILI
This is from Southern Living, and begins, "Comforting quick white chicken chili is ready in just 30 minutes, start to finish."
The recipe also begins, "Two store-bought shortcuts make this comforting soup a cinch to make. One is the chili seasoning mix, which not only thickens the soup, but adds heat and a smoky-earthy flavor from the cumin included in it. The other hero ingredient is shredded rotisserie chicken, one of our regular go-tos for effortless weeknight meals.
"Meanwhile, the canned green chiles impart a mild kick, and come in a close third for ingredient MVP too. All said and done, you truly cannot tell that this soup is semi-homemade."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 8
To view this online, go to https://www.southernliving.com/quick-white-chicken-chili-8712863.
Ingredients
2 Tbsp. olive oil
1 large sweet onion, chopped (about 2 cups)
2 garlic cloves, finely chopped (2 tsp.)
4 cups shredded rotisserie chicken (from 2 rotisserie chickens)
2 (14 1/2-oz.) cans chicken broth
2 (4-oz.) cans chopped green chiles
1 (1 1/4-oz.) pkg. white chicken chili seasoning mix
3 (15 1/2-oz.) cans white beans (such as navy beans), drained, rinsed, and divided
Toppings: Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves, and chopped avocado
Ingredients
Heat olive oil in a large Dutch oven over medium-high. Add onion and garlic; cook, stirring often, until onion softens, about 4 minutes.
Stir in chicken, broth, chiles, seasoning mix, and 2 cans of the beans. Coarsely mash remaining 1 can beans; stir into chicken mixture.
Bring to a boil over high. Cover and reduce heat to low; simmer, stirring occasionally, until mixture thickens slightly and flavors meld, about 10 minutes. Serve with desired toppings.
QUICK TURKEY CHILI
This is from Southern Living, and begins, "Finish this turkey chili with your preferred toppings, like corn chips, cheese, and sour cream."
Active Time: 20 minutes; Total Time: 20 minutes; Servings: 4
To view this online, go to https://www.southernliving.com/quick-turkey-chili-8704058.
Ingredients
2 Tbsp. canola oil
1-1/2 cups chopped yellow onion (from 1 medium onion)
3/4 cup chopped red bell pepper (from 1 bell pepper)
3 Tbsp. taco seasoning mix (from 1 [1-oz.] envelope)
1 Tbsp. tomato paste
1 (14 1/2-oz.) can fire-roasted crushed tomatoes
1-1/2 cups water
1 lb. ground turkey (white and dark meat)
1 (15-oz.) can light red kidney beans, drained and rinsed
1-1/2 Tbsp. finely chopped chipotle chiles in adobo sauce (about 2 canned chiles)
1 tsp. kosher salt
Toppings: shredded Cheddar cheese, sour cream, sliced avocado, chopped fresh cilantro, and tortilla chips
Directions
Heat oil in a medium Dutch oven over medium-high. Add onion and bell pepper; cook, stirring occasionally, until lightly browned and softened, 5 to 7 minutes.
Add taco seasoning and tomato paste; cook, stirring constantly, until spices are fragrant and tomato paste has darkened, about 1 minute.
Stir in crushed tomatoes and water, scraping bottom of Dutch oven to release any browned bits.
Add turkey, and stir to break into smaller pieces.
Stir in beans, chiles, and salt. Bring to a simmer, undisturbed, over medium-high. Reduce heat to medium; simmer, uncovered, stirring occasionally, until turkey is no longer pink, about 8 minutes.
Ladle evenly into 4 bowls, and serve with desired toppings.
Frequently Asked Questions
How do you fix bland turkey chili?
If you find your turkey chili is bland after cooking, add extra seasonings as desired to bump up the flavor. Adding a splash of vinegar can also help wake up the flavors.
How do you thicken turkey chili?
To thicken up the chili, you can continue to simmer, add a cornstarch slurry, or lightly smash some of the beans for a thickened texture.
Tuesday, February 25, 2025
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Three-Cheese Beef Pasta Shells and Biscuits and Gravy Casserole. Enjoy!
STUFFED BELL PEPPERS
This is from Ree Drummond on the Food Network, and begins, "Ree Drummond’s fan-favorite recipe makes for a hearty, comforting and budget-friendly weeknight supper."
Active Time: 45 minutes; Total Time: 1 hour 35 minutes; Level: Easy; Yield: 4 to 6 servings
To view this online, click here.
Ingredients
6 bell peppers, any color
4 tablespoons olive oil, plus more for drizzling
8 ounces lean ground beef
Kosher salt and freshly ground black pepper
1 onion, finely diced
2 cloves garlic, chopped
1 medium zucchini, finely diced
4 Roma tomatoes, seeded and finely diced
Red pepper flakes, as needed
1 cup cooked long-grain and wild rice
1-1/2 cups grated pepper Jack cheese
Directions
Preheat the oven to 350 degrees F.
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
THREE-CHEESE BEEF PASTA SHELLS
This is from Betty Crocker, and begins, "These Three-Cheese Beef Pasta Shells can be ready to impress in no time at all. Perfect for company and cozy nights at home, this hearty dish only looks like you spent all day in the kitchen. In fact, you can pull stuffed pasta shells with ground beef together with just 25 minutes of prep time, then get the rest of the meal ready while it bakes. These stuffed shells with cream cheese, ground beef, melty cheese and pasta sauce bring a whole new meaning to the term "comfort food." No matter the occasion, nothing satisfies quite like a warm dish of Three-Cheese Beef Pasta Shells."
Prep Time: 25 minutes; Total Time: 1 hour 20 minutes; Servings: 8
To view this online, click here.
Ingredients
24 uncooked jumbo pasta shells
1 lb ground beef (at least 80% lean)
1 jar (25.5 oz) Muir Glen™ organic chunky tomato & herb pasta sauce
1/4 cup water
1 container (8 oz) chive and onion cream cheese spread
1-1/2 cups shredded Italian cheese blend (6 oz)
1/2 cup grated Parmesan cheese
1 egg
1 to 2 tablespoons chopped fresh parsley, if desired
Instructions
Heat oven to 350°F. Cook and drain pasta shells as directed on package.
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.
QUICK WHITE CHICKEN CHILI
This is from Southern Living, and begins, "Comforting quick white chicken chili is ready in just 30 minutes, start to finish."
The recipe also begins, "Two store-bought shortcuts make this comforting soup a cinch to make. One is the chili seasoning mix, which not only thickens the soup, but adds heat and a smoky-earthy flavor from the cumin included in it. The other hero ingredient is shredded rotisserie chicken, one of our regular go-tos for effortless weeknight meals.
"Meanwhile, the canned green chiles impart a mild kick, and come in a close third for ingredient MVP too. All said and done, you truly cannot tell that this soup is semi-homemade."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 8
To view this online, go to https://www.southernliving.com/quick-white-chicken-chili-8712863.
Ingredients
2 Tbsp. olive oil
1 large sweet onion, chopped (about 2 cups)
2 garlic cloves, finely chopped (2 tsp.)
4 cups shredded rotisserie chicken (from 2 rotisserie chickens)
2 (14 1/2-oz.) cans chicken broth
2 (4-oz.) cans chopped green chiles
1 (1 1/4-oz.) pkg. white chicken chili seasoning mix
3 (15 1/2-oz.) cans white beans (such as navy beans), drained, rinsed, and divided
Toppings: Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves, and chopped avocado
Ingredients
Heat olive oil in a large Dutch oven over medium-high. Add onion and garlic; cook, stirring often, until onion softens, about 4 minutes.
Stir in chicken, broth, chiles, seasoning mix, and 2 cans of the beans. Coarsely mash remaining 1 can beans; stir into chicken mixture.
Bring to a boil over high. Cover and reduce heat to low; simmer, stirring occasionally, until mixture thickens slightly and flavors meld, about 10 minutes. Serve with desired toppings.
BISCUITS AND GRAVY CASSEROLE
This is from Betty Crocker, and begins, "Biscuits and rich sausage gravy come to the dinner table in casserole form! Serve with a fresh green salad, and your meal is complete."
Prep Time: 40 minutes; Total Time: 1 hour 30 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb bulk mild breakfast sausage
1/2 cup chopped onion
1/2 cup chopped red bell peppers
1 package (8 oz) white button mushrooms, chopped (about 2 cups)
1 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/3 cup Gold Medal™ all-purpose flour
3 cups milk
2 oz cream cheese, softened
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
Instructions
Heat oven to 350°F. Spray 13x9-inch baking dish or 3-quart casserole with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat, stirring occasionally, 7 to 8 minutes or until no longer pink; remove from skillet, and drain.
In same skillet, cook onion, bell peppers, mushrooms, pepper, salt and garlic powder 3 to 5 minutes, stirring occasionally, until tender. Add sausage back to skillet. Stir in flour to coat; slowly stir in milk, and add cream cheese, simmering over medium-high heat 5 to 8 minutes and stirring until slightly thickened. Add hot sausage gravy mixture to baking dish.
Separate dough into 8 biscuits; cut each biscuit into quarters, and place on top of hot gravy mixture in baking dish. Bake 27 to 30 minutes or until biscuits are cooked through and top is golden brown. Let stand 15 minutes before serving.
QUICK TURKEY CHILI
This is from Southern Living, and begins, "Finish this turkey chili with your preferred toppings, like corn chips, cheese, and sour cream."
Active Time: 20 minutes; Total Time: 20 minutes; Servings: 4
To view this online, go to https://www.southernliving.com/quick-turkey-chili-8704058.
Ingredients
2 Tbsp. canola oil
1-1/2 cups chopped yellow onion (from 1 medium onion)
3/4 cup chopped red bell pepper (from 1 bell pepper)
3 Tbsp. taco seasoning mix (from 1 [1-oz.] envelope)
1 Tbsp. tomato paste
1 (14 1/2-oz.) can fire-roasted crushed tomatoes
1-1/2 cups water
1 lb. ground turkey (white and dark meat)
1 (15-oz.) can light red kidney beans, drained and rinsed
1-1/2 Tbsp. finely chopped chipotle chiles in adobo sauce (about 2 canned chiles)
1 tsp. kosher salt
Toppings: shredded Cheddar cheese, sour cream, sliced avocado, chopped fresh cilantro, and tortilla chips
Directions
Heat oil in a medium Dutch oven over medium-high. Add onion and bell pepper; cook, stirring occasionally, until lightly browned and softened, 5 to 7 minutes.
Add taco seasoning and tomato paste; cook, stirring constantly, until spices are fragrant and tomato paste has darkened, about 1 minute.
Stir in crushed tomatoes and water, scraping bottom of Dutch oven to release any browned bits.
Add turkey, and stir to break into smaller pieces.
Stir in beans, chiles, and salt. Bring to a simmer, undisturbed, over medium-high. Reduce heat to medium; simmer, uncovered, stirring occasionally, until turkey is no longer pink, about 8 minutes.
Ladle evenly into 4 bowls, and serve with desired toppings.
Frequently Asked Questions
How do you fix bland turkey chili?
If you find your turkey chili is bland after cooking, add extra seasonings as desired to bump up the flavor. Adding a splash of vinegar can also help wake up the flavors.
How do you thicken turkey chili?
To thicken up the chili, you can continue to simmer, add a cornstarch slurry, or lightly smash some of the beans for a thickened texture.
TENNESSEE ONIONS
This is from Melissa Knific in The New York Times cooking enewsletter. For this yumminess, Melissa wrote, "The humble onion is the star ingredient in this simple Southern casserole — already sweet Vidalias are thinly sliced into rings and baked for over an hour, making them even sweeter. Sharp Cheddar, Swiss and Parmesan bring a salty richness to the three pounds of caramelized vegetables (much like their juxtaposition in French onion soup but with far less hands-on work). A mix of pantry spices creates a barbecue-inspired blend, but this lineup can be swapped with a number of seasonings, including Cajun. While lemon is not traditional, an optional squeeze of juice can add a welcome acidity to the rich, sweet casserole. Despite its name, Tennessee onions are popular beyond the state’s borders. Its origin is fuzzy, but some sources trace this thrifty dish as far back as the Great Depression. Serve Tennessee onions alongside pork chops, at the Thanksgiving table or mounded on a burger."
Prep Time: 10 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 45 minutes; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026043-tennessee-onions. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
2 teaspoons brown or granulated sugar
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme, plus more for serving
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon mustard powder
1/4 teaspoon ground cayenne
Salt and black pepper
1 lemon, zested and halved (optional)
3 pounds Vidalia onions (3 to 5 onions, depending on size)
1 tablespoon olive oil
1 cup (4 ounces) shredded sharp Cheddar
1 cup (4 ounces) shredded Swiss cheese
1/3 cup (1 ounce) grated Parmesan
3 tablespoons unsalted butter, cut into small cubes
Preparation
Heat oven to 350 degrees. Make the spice blend: In a small bowl, combine brown sugar, thyme, smoked paprika, garlic powder, mustard powder, cayenne pepper, 1 teaspoon kosher salt such as Diamond Crystal (or 3/4 teaspoon fine salt), 1/4 teaspoon black pepper and lemon zest, if using.
Slice onions crosswise into 1/4-inch-thick rings. (Cut them very thinly, so you end up with silky onions, not crunchy ones.) Transfer them to a bowl, separating the rings into individual pieces. Gently toss with olive oil, the spice blend and the juice from one half of the lemon, if using, until coated.
Arrange half of the onions in the bottom of a 3-quart or 9-by-13-inch baking dish. Sprinkle with half of the Cheddar and half of the Swiss. Layer the remaining onions then cheeses, including the Parmesan, on top. Dot with the butter.
Cover the dish tightly with aluminum foil. Bake for 45 minutes (the casserole will be bubbling). Uncover, then bake until onions are soft and silky, and the casserole is golden brown in spots, about 30 minutes more.
Let cool for 10 minutes. Sprinkle with more thyme, then scoop onto plates and serve. If using the lemon, cut the remaining lemon half into wedges for squeezing over the cheesy onions.
STUFFED BELL PEPPERS
This is from Ree Drummond on the Food Network, and begins, "Ree Drummond’s fan-favorite recipe makes for a hearty, comforting and budget-friendly weeknight supper."
Active Time: 45 minutes; Total Time: 1 hour 35 minutes; Level: Easy; Yield: 4 to 6 servings
To view this online, click here.
Ingredients
6 bell peppers, any color
4 tablespoons olive oil, plus more for drizzling
8 ounces lean ground beef
Kosher salt and freshly ground black pepper
1 onion, finely diced
2 cloves garlic, chopped
1 medium zucchini, finely diced
4 Roma tomatoes, seeded and finely diced
Red pepper flakes, as needed
1 cup cooked long-grain and wild rice
1-1/2 cups grated pepper Jack cheese
Directions
Preheat the oven to 350 degrees F.
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
THREE-CHEESE BEEF PASTA SHELLS
This is from Betty Crocker, and begins, "These Three-Cheese Beef Pasta Shells can be ready to impress in no time at all. Perfect for company and cozy nights at home, this hearty dish only looks like you spent all day in the kitchen. In fact, you can pull stuffed pasta shells with ground beef together with just 25 minutes of prep time, then get the rest of the meal ready while it bakes. These stuffed shells with cream cheese, ground beef, melty cheese and pasta sauce bring a whole new meaning to the term "comfort food." No matter the occasion, nothing satisfies quite like a warm dish of Three-Cheese Beef Pasta Shells."
Prep Time: 25 minutes; Total Time: 1 hour 20 minutes; Servings: 8
To view this online, click here.
Ingredients
24 uncooked jumbo pasta shells
1 lb ground beef (at least 80% lean)
1 jar (25.5 oz) Muir Glen™ organic chunky tomato & herb pasta sauce
1/4 cup water
1 container (8 oz) chive and onion cream cheese spread
1-1/2 cups shredded Italian cheese blend (6 oz)
1/2 cup grated Parmesan cheese
1 egg
1 to 2 tablespoons chopped fresh parsley, if desired
Instructions
Heat oven to 350°F. Cook and drain pasta shells as directed on package.
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.
QUICK WHITE CHICKEN CHILI
This is from Southern Living, and begins, "Comforting quick white chicken chili is ready in just 30 minutes, start to finish."
The recipe also begins, "Two store-bought shortcuts make this comforting soup a cinch to make. One is the chili seasoning mix, which not only thickens the soup, but adds heat and a smoky-earthy flavor from the cumin included in it. The other hero ingredient is shredded rotisserie chicken, one of our regular go-tos for effortless weeknight meals.
"Meanwhile, the canned green chiles impart a mild kick, and come in a close third for ingredient MVP too. All said and done, you truly cannot tell that this soup is semi-homemade."
Active Time: 30 minutes; Total Time: 30 minutes; Servings: 8
To view this online, go to https://www.southernliving.com/quick-white-chicken-chili-8712863.
Ingredients
2 Tbsp. olive oil
1 large sweet onion, chopped (about 2 cups)
2 garlic cloves, finely chopped (2 tsp.)
4 cups shredded rotisserie chicken (from 2 rotisserie chickens)
2 (14 1/2-oz.) cans chicken broth
2 (4-oz.) cans chopped green chiles
1 (1 1/4-oz.) pkg. white chicken chili seasoning mix
3 (15 1/2-oz.) cans white beans (such as navy beans), drained, rinsed, and divided
Toppings: Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves, and chopped avocado
Ingredients
Heat olive oil in a large Dutch oven over medium-high. Add onion and garlic; cook, stirring often, until onion softens, about 4 minutes.
Stir in chicken, broth, chiles, seasoning mix, and 2 cans of the beans. Coarsely mash remaining 1 can beans; stir into chicken mixture.
Bring to a boil over high. Cover and reduce heat to low; simmer, stirring occasionally, until mixture thickens slightly and flavors meld, about 10 minutes. Serve with desired toppings.
BISCUITS AND GRAVY CASSEROLE
This is from Betty Crocker, and begins, "Biscuits and rich sausage gravy come to the dinner table in casserole form! Serve with a fresh green salad, and your meal is complete."
Prep Time: 40 minutes; Total Time: 1 hour 30 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb bulk mild breakfast sausage
1/2 cup chopped onion
1/2 cup chopped red bell peppers
1 package (8 oz) white button mushrooms, chopped (about 2 cups)
1 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/3 cup Gold Medal™ all-purpose flour
3 cups milk
2 oz cream cheese, softened
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
Instructions
Heat oven to 350°F. Spray 13x9-inch baking dish or 3-quart casserole with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat, stirring occasionally, 7 to 8 minutes or until no longer pink; remove from skillet, and drain.
In same skillet, cook onion, bell peppers, mushrooms, pepper, salt and garlic powder 3 to 5 minutes, stirring occasionally, until tender. Add sausage back to skillet. Stir in flour to coat; slowly stir in milk, and add cream cheese, simmering over medium-high heat 5 to 8 minutes and stirring until slightly thickened. Add hot sausage gravy mixture to baking dish.
Separate dough into 8 biscuits; cut each biscuit into quarters, and place on top of hot gravy mixture in baking dish. Bake 27 to 30 minutes or until biscuits are cooked through and top is golden brown. Let stand 15 minutes before serving.
QUICK TURKEY CHILI
This is from Southern Living, and begins, "Finish this turkey chili with your preferred toppings, like corn chips, cheese, and sour cream."
Active Time: 20 minutes; Total Time: 20 minutes; Servings: 4
To view this online, go to https://www.southernliving.com/quick-turkey-chili-8704058.
Ingredients
2 Tbsp. canola oil
1-1/2 cups chopped yellow onion (from 1 medium onion)
3/4 cup chopped red bell pepper (from 1 bell pepper)
3 Tbsp. taco seasoning mix (from 1 [1-oz.] envelope)
1 Tbsp. tomato paste
1 (14 1/2-oz.) can fire-roasted crushed tomatoes
1-1/2 cups water
1 lb. ground turkey (white and dark meat)
1 (15-oz.) can light red kidney beans, drained and rinsed
1-1/2 Tbsp. finely chopped chipotle chiles in adobo sauce (about 2 canned chiles)
1 tsp. kosher salt
Toppings: shredded Cheddar cheese, sour cream, sliced avocado, chopped fresh cilantro, and tortilla chips
Directions
Heat oil in a medium Dutch oven over medium-high. Add onion and bell pepper; cook, stirring occasionally, until lightly browned and softened, 5 to 7 minutes.
Add taco seasoning and tomato paste; cook, stirring constantly, until spices are fragrant and tomato paste has darkened, about 1 minute.
Stir in crushed tomatoes and water, scraping bottom of Dutch oven to release any browned bits.
Add turkey, and stir to break into smaller pieces.
Stir in beans, chiles, and salt. Bring to a simmer, undisturbed, over medium-high. Reduce heat to medium; simmer, uncovered, stirring occasionally, until turkey is no longer pink, about 8 minutes.
Ladle evenly into 4 bowls, and serve with desired toppings.
Frequently Asked Questions
How do you fix bland turkey chili?
If you find your turkey chili is bland after cooking, add extra seasonings as desired to bump up the flavor. Adding a splash of vinegar can also help wake up the flavors.
How do you thicken turkey chili?
To thicken up the chili, you can continue to simmer, add a cornstarch slurry, or lightly smash some of the beans for a thickened texture.
TENNESSEE ONIONS
This is from Melissa Knific in The New York Times cooking enewsletter. For this yumminess, Melissa wrote, "The humble onion is the star ingredient in this simple Southern casserole — already sweet Vidalias are thinly sliced into rings and baked for over an hour, making them even sweeter. Sharp Cheddar, Swiss and Parmesan bring a salty richness to the three pounds of caramelized vegetables (much like their juxtaposition in French onion soup but with far less hands-on work). A mix of pantry spices creates a barbecue-inspired blend, but this lineup can be swapped with a number of seasonings, including Cajun. While lemon is not traditional, an optional squeeze of juice can add a welcome acidity to the rich, sweet casserole. Despite its name, Tennessee onions are popular beyond the state’s borders. Its origin is fuzzy, but some sources trace this thrifty dish as far back as the Great Depression. Serve Tennessee onions alongside pork chops, at the Thanksgiving table or mounded on a burger."
Prep Time: 10 minutes; Cook Time: 1 hour 20 minutes; Total Time: 1 hour 45 minutes; Yield: 8 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026043-tennessee-onions. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
2 teaspoons brown or granulated sugar
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme, plus more for serving
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon mustard powder
1/4 teaspoon ground cayenne
Salt and black pepper
1 lemon, zested and halved (optional)
3 pounds Vidalia onions (3 to 5 onions, depending on size)
1 tablespoon olive oil
1 cup (4 ounces) shredded sharp Cheddar
1 cup (4 ounces) shredded Swiss cheese
1/3 cup (1 ounce) grated Parmesan
3 tablespoons unsalted butter, cut into small cubes
Preparation
Heat oven to 350 degrees. Make the spice blend: In a small bowl, combine brown sugar, thyme, smoked paprika, garlic powder, mustard powder, cayenne pepper, 1 teaspoon kosher salt such as Diamond Crystal (or 3/4 teaspoon fine salt), 1/4 teaspoon black pepper and lemon zest, if using.
Slice onions crosswise into 1/4-inch-thick rings. (Cut them very thinly, so you end up with silky onions, not crunchy ones.) Transfer them to a bowl, separating the rings into individual pieces. Gently toss with olive oil, the spice blend and the juice from one half of the lemon, if using, until coated.
Arrange half of the onions in the bottom of a 3-quart or 9-by-13-inch baking dish. Sprinkle with half of the Cheddar and half of the Swiss. Layer the remaining onions then cheeses, including the Parmesan, on top. Dot with the butter.
Cover the dish tightly with aluminum foil. Bake for 45 minutes (the casserole will be bubbling). Uncover, then bake until onions are soft and silky, and the casserole is golden brown in spots, about 30 minutes more.
Let cool for 10 minutes. Sprinkle with more thyme, then scoop onto plates and serve. If using the lemon, cut the remaining lemon half into wedges for squeezing over the cheesy onions.
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