Turkish chili are our usual chili peppers, turkish, tomatoes, vegetables and beans cooked in tomato sauce.
- smell: This turkey chili recipe is full of delicious herbs and spices, but not spicy. If you like, add a little calories.
- Skill Level: Just a pot and some basic ingredients to make – perfect at any skill level!
- Prepare in advance: Onions and peppers can be chopped a few days in advance. This chili can also heat up well. It’s great to do it on the weekend and enjoy it all week.
- Serve: Healthy turkey peppers can be delivered directly from the clay pot on a game day, and the cans are as delicious as beef peppers!
- freezing: It is perfect for dining preparation, it heats up nicely and freezes for up to 4 months, so enjoy it in a double batch.
Turkish pepper ingredients tips
- Meat: Use lean earth turkey; extra thinness is insufficient and may dry. This can also be made with the remaining roasted turkey.
- beans: Kidney beans stay in good shape in the hearty chili, but any beans will do. If you use canned beans, make sure you drain them first and rinse them.
- Sauce: Rotte Tomatoes pre-adjusted green peppers. You can also use fire-roasted tomatoes. Tomato paste can be replaced with canned crushed tomatoes.
Changes and Services
- Add excess vegetables, such as cinnamon zucchini or mushrooms.
- The chili powder in this recipe is gentle, so feel free to add chopped jalapeno or a little chili.
Provide advice
- Top bowl of chili with sour cream or Greek yogurt
- Add the chopped cheese, crushed tortilla slices, diced avocado, chopped cilantro and sliced shallots.
Is there something to save?
The remaining turkey peppers can be stored in a covered container in the refrigerator for up to 4 days or in a zippered bag in the refrigerator for up to 4 months.
You can then reheat on the stovetop over medium heat, microwave or crockpot or slow cooker. Serve it with some homemade cornbread on the day of the game.
Favorite Turkish Recipes
Does your family like this turkey chili? Give us a rating and comment below!
Turkish Chili Recipe
Turkish chili is a hearty meal filled with chili sauce from vegetables.
Prevent the screen from becoming dark
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Brown Türkiye, onion, garlic and chili powder, in a large pot until there is no pink.
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Add the beans and diced tomatoes, soup, tomato sauce, pepper, oregano, cumin, salt and pepper. Stir well to combine.
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Bring the chili to a boil over medium-high heat, reduce heat to slow heat, and then boil for 35 to 45 minutes or until thickened. Taste and season to add extra salt and pepper.
- Use lean Türkiye in this recipe, or substitute any ground meat of your choice. 2-3 cups The rest of diced turkey Can be used instead of Türkiye.
- For quick preparation, prepare the remaining ingredients when the turkey is browned.
- The peppers will thicken, making them thicker to make the peppers thicker and cook slowly for longer.
- Like most chili recipes, this makes leftovers and reheats nicely.
- Place the turkey peppers in an airtight container in the refrigerator for 3-5 days, or freeze for up to 4 months. Heat on the stove until heated.
Calories: 184 | carbohydrate: 19g | protein: twenty threeg | Fatty: 2g | Saturated fat: 1g | Polyunsaturated fat: 1g | Monounsaturated fat: 1g | Trans fat: 0.01g | cholesterol: 42mg | sodium: 792mg | Potassium: 748mg | fiber: 6g | sugar: 6g | Vitamin A: 1475IU | Vitamin C: 35mg | calcium: 65mg | iron: 3mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Dinner, main course, main course, Türkiye
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