April Said:Is it okay if I cook turkey chili in the crockpot for 27 hours?
We Answered:Refrigerate over night.
If you cook it overnight it will turn into mush and then
dry up into a brick.
Dale Said:How long does Turkey Chili keep in the fridge?
We Answered:Sure, 3 to 5 days is my general rule, but I see that as more of a red flag than an absolute.
Darryl Said:I want to make a healthy turkey chili, and wanted to know if I should add kidney beans or pinto beans?
We Answered:Either one or both is great in chili.
Brenda Said:Does anyone know how to make a low fat, healthy turkey chili?
We Answered:1 lb ground turkey
Garlic to taste (I use several cloves)
1 can tomato paste (small 8 oz. can)
1 can tomato sauce
1 can pinto beans (you can add another if you like beans)
chili powder to taste (I use about 2 Tbs.)
cumin (1-2 Tbs.)
cayenne pepper (for extra heat) (be careful with this because you can add too much really easily-- I usually add just one or two pinches)
Cook the ground turkey and onion until browned. Add the garlic and spices, stir to combine. Add the tomatoes (both types) and the beans. Let it simmer on med-low for about 10-15 minutes. Enjoy!
You can also add bell peppers, fresh tomatoes, hot peppers, or anything else you like.
Emily Said:How long can I keep turkey chili in the fridge before freezing it?
We Answered:I don't keep leftovers in the fridge longer than 3 days, but this website says as long as they're cooked they're good for 4.
Angel Said:Best Turkey chili recipe, for the crock pot?
We Answered:I haven't done turkey chili, only beef, but I'm sure the basic principles/ingredients apply.
You need to add some garlic to what you already have. A mix of different peppers is good too. In addition to sweet (green) peppers, throw in a few jalapenos, poblanos (sp?), maybe a little habanero if you're feeling bold. Really it's just whatever peppers look really nice in the store, and the heat level you're looking to achieve.
Instead of refried beans, just crush up some of the kidney beans. You can also add some black beans to add a variety of texture (they're a little firmer) and color.
For a more tomatoey chili, add some canned tomatoes along with their juice. You can use crushed or diced depending on how chunky you like them. A can of tomato sauce will add more tomatoey liquid without the chunks. If you want it really tomatoey, add some tomato paste too.
I find that regular yellow onions, not sweet onions work best in chili. Saute the peppers, onions and garlic in a little olive oil until just beginning to soften (don't add the garlic until just before the onions and peppers are done). Remove from skillet (leaving the oil) and use that to brown the meat so it really picks up all the yummy flavors. Now you are ready to assemble all the ingredients, mix well and cook in the crockpot.
Once the chili is done cooking in the crockpot, I have my secret ingredient to thicken a chili that came out too thin (as crockpot chili often does)....instant mashed potato flakes. Just a little will thicken the liquid up without changing the flavor. Or, if you don't have the instant potatoes on hand, a few more crushed up kidney beans will work in a pinch--but I don't think they work as well.
Good luck, and what time should I be over? This made me hungry.
Vernon Said:Making some BBQ turkey chili tomorrow for the game but what should I serve with it?
We Answered:cold potato salad,
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons white sugar
2 teaspoons chopped white onion
2 teaspoons prepared mustard
1 teaspoon white wine vinegar
1 tablespoon minced celery
1 teaspoon minced pimento
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon ground black pepper
salt to taste
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.