Turkey Chili Recipe

This turkey chili recipe is prepared with beans, pepper, corns and tomatoes. This would give great taste if it is cooked in slow cooker or Dutch oven as all the flavors blend well in that case and give wonderful flavor. You may also serve this turkey chili with topping of cheese.

Ingredients:

1 ½ lb ground turkey
1 green bell pepper (chopped)
2 cup fresh black beans
3 cup fresh tomatoes (chopped)
1 cup whole kernel corn (boiled or frozen)
1 tsp ground cumin
1 tsp chili powder
½ tsp red pepper flakes
¼ tsp ground cinnamon
Salt to taste
¼ cup vegetable oil

Preparation:

1. Cook ground turkey and bell pepper in oil until turkey becomes dry and turn into brown in color.
2. Now add beans, tomatoes, corn and spices and let the mixture to boil with 4 cup of water.
3. After that simmer the mixture until thick gravy would form and veggies become tender. It would take 30-40 min.
4. Serve the hot turkey chili with tortillas or French bread.

Turkey Meatballs with Almonds

Ingredients:

Sauce

2 tablespoons olive oil
1 large onion, chopped
1 large ripe tomato, chopped
1 red bell pepper, chopped
1 cup canned low-salt chicken broth
3 tablespoons chopped toasted almonds
2 bay leaves
Meatballs
1 pound ground turkey
1 cup fresh white breadcrumbs
2 eggs
2 tablespoons chopped fresh parsley
2 tablespoons chopped toasted almonds
3/4 teaspoon dried thyme, crumbled
2 garlic cloves, chopped

Preparation:

For sauce:
Heat olive oil in heavy large saucepan over medium heat. Add onion, tomato and bell pepper and cook until vegetables are soft, stirring occasionally, about 15 minutes. Add chicken broth, almonds, and bay leaves and simmer until sauce is thick and chunky, about 20 minutes. Discard bay leaf. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before using.)

For meatballs:
Preheat oven to 400°F. Thoroughly combine first 7 ingredients in large bowl. Season with salt and pepper. Shape mixture into 1 1/4-inch balls. Arrange meatballs on heavy large baking sheet. Bake until cooked through and firm to touch, about 12 minutes.

Divide meatballs among 4 plates. Spoon sauce over. Garnish with sliced almonds and serve.