Chicken Chili Recipes - For these chicken chili recipes we will need a good old fashioned cast iron hopefully American made dutch oven. A great company that still makes cast iron cookware is Lodge and they are available here. If you have never used cast iron cookware before you need to know that before you use it you have to clean it well with hot soap and water to get any lube from factory off of it and then you need to “season” it.

Seasoning of cast iron is done by preheating your oven to 350 degree’s and rubbing either peanut or sesame oil, or a combination of both oils all over your dutch oven and heating it for 30-45 minutes. This includes oiling the inside and outside of the dutch oven and then you put it into the oven and let it bake until it becomes a nice dark brown or darker. I personally do this two or three times. As the dutch oven cools. Once it cools I season it again to darken it further. I am sure that if you have ever seen your grandma’s cast iron cookware it is almost black from the seasoning and use, this is normal.

Your dutch oven will get that way too and only get better with time. Of course, if you don’t want to mess around with seasoning your cast iron cookware and using oils and heating ovens you can purchase pre seasoned cast iron pots and pans these days the have been seasoned for you at the factory to save you time. You can get cast iron dutch ovens and all other types of cast iron cookware here. So as they say the show must go on! Let’s check out some killer chicken chili recipes shall we. Here is what you will need:

Ingredients:

* 2-3 Lbs of cooked chicken. I prefer using the breast or split breast cook in pan or baking sheet or even BBQ. (Don’t forget to take off the skin and put it in a zip lock bag and put in the freezer to use later. Yes, trust me there are recipes that call for the chicken skin to be used and I will post one on here eventually!) Now, you can either shred the chicken when it is done or cut it up into chunks depending on the texture that you want to have with your chicken chili recipes!

* 2-4 tablespoons chili powder to taste.

* 1 large can of red beans or kidney beans 16-28oz I like to make my beans from dry as I am really OCD for fresh, but cans will do so rinse those beans if you use canned.

* 1 large can of white beans either great northern, cannelini or navy beans 16-28oz rinsed and/or 1Lb to 1 1/2 Lbs of dried beans cooked for those of you that are as OCD about fresh as I am!

* 3-4 16oz cans of fire roasted tomatoes or roast your own on the BBQ and dice them up. I like to roast my own! OCD remember!

* 1 Can of Chicken broth regular or low sodium or one of those 32oz cartons of chicken broth and use about half of that! I like the quality of the stuff in the cartons.

* A 1/2 cup give or take of your favorite thickener for the chili. Some folks like to use corn meal as a thickener and others use regular flour. You can even use corn starch or arrow root. It just depends on what you prefer and if you want extra carb calories in your chili. I like the corn meal. It adds a nice texture and when you want your chili to literally “stick” to your ribs or whatever you put it on, then corn meal is the bomb! Start with 1/2 a cup and go from there to get the thickness that you want!

* Some type of pepper and I again leave this to you. There are all kinds out there. Jalapeno, serrano, anaheim, poblano, chipotle. The sky is the limit as far as the pepper is concerned. Like Dirty Harry once said: “A man’s got to know his limitations!” You know how much heat you like and you should know that the hotter a pepper gets then the hotter the food with the pepper is gonna get. I don’t dictate my recipes as I like to leave the door open for those of you making the recipe and there are so many variations to go with.

* 1-3 tablespoons of Tamari sauce and only tamari sauce! start with one and taste and then add another if you like. Remember one of the secret weapons of a cook is the spoon and you should constantly be tasting your creations.

* Some coarse ground salt to taste. Remember, a little at a time and taste! Or leave the salt out for your guests to add as they like.

* 1 finely chopped onion either regular brown or red.

* One or more cloves of finely chopped garlic to taste. I love garlic!

* 1/2 to 1 tablespoon of oregano of any type either dry or finely chopped fresh if you have it. OCD remember!

* Cumin to taste. I tablespoon should do it!

* A teaspoon of dried or fresh basil.

* 1/2 to 3/4 cup Mexican beer! Some folks would use a regular domestic brew and that is fine, but considering that we are using chili peppers of one variety or another and cumin and chili powder and garlic it is only fitting that the beer be Mexican in nature? I mean for God’s sake, who wants their chili to taste like Bud or Coor’s? Also note: The beer thing is an optional component to this recipe and if you don’t want to use it then you don’t have to!

* Recipe Toppings: shredded cheeses either cheddar or jack cheese, chopped scallions, and chopped pickled jalapenos
Let’s get cooking!

Get your precooked chicken and put it into the cast iron dutch oven with just a touch of oil. Then put the rest of your ingredients into the oven with the chicken and keep the beer for last if you are going to use it at all. I like to use a wooden spoon and start stirring the contents and mixing them up. Now, I like to cook on a low heat with the cover off so that I can see when the chili comes to a simmer and I like to smell it as it is cooking to! When it comes to a simmer then put the cover on and let it cook for six to eight hours. If you use 2 to 4 tablespoons of chili powder then only put half into the dutch oven at the start of the cooking process and then put the last one or two tablespoons into the chili before serving it. This recipe will produce six to eight servings and you can multiply the ingredients for the desired amount of people that you are cooking for.

Chili is one of those favorite dishes that is served on a cool summer night or on a freezing winter day or night. Chicken chili recipes are a great healthy alternative to beef based chili and tastes great too!

My little tip:

I always cook my chicken chili recipes a day before it is to be served to my guests. When the chili is done, I allow it to cool for many hours on the stove top to allow the flavors to marry and to get to know each other. When the dutch oven is at a cool enough temperature to handle, then I will put it in the refrigerator for serving the next day. Trust me, cooking a day in advance will make your chicken chili taste so much better

Crock Pot Chili Recipe - The crock pot or slow cooker is a favorite of chili enthusiasts all over the United States and that is because they come in so many shapes and sizes! One of the best thing that a crock pot is used for is the crock pot chili recipe. It is really great to be able to get a
meal going and just let it cook for hours while you do something else, and they need very little checking in on at all! My friends are always picking my brain for my latest crock pot chili recipe because I am like a mad scientist when it comes to cooking and I am always thinking about what next. So here I thought I would share one of my crock pot chili recipes with you. So let’s do this thing!

Here we go with my fave crock pot chili recipe:

2 to 3 Lbs of red meat. Some people like using lean ground beef and that is fine. I like to use ground round and mix it with 15% ground beef. 2 lbs ground beef to 1lbs of ground round. This provides really good flavor!

2 cans of red beans 16oz each. I like the Lousiana red bean for this recipe over the standard red kidney bean that many use. If you can’t find red beans or small red beans in the can then get them dry and soak them for this recipe. I like that way myself. The fresher the better in my book!

2 or 3 cans of fire roasted tomatoes. I like to roast my own tomatoes on my BBQ and then dice them up as I think the flavor is much better and puts more of a personal touch to my crock pot chili recipe than just buying canned tomatoes.

1 really large yellow onion. You could use a red one though. Remember! Nothing is written in stone here, if you don’t like one of my ingredients feel free to use something else and I am sure that it will be fine!

1 can/jar of peppers! You will need peppers for this recipe. There are many types. Many folks just use canned jalapeno’s and that is fine, but there are so many other types out there! Try some chipotle peppers! You know how hot you like things to be so try something different than just plain old jalapeno’s. I like a combo of poblano and chipotle’s. Mix it up a bit and make this crock pot chili recipe your own!

1-3 tablespoons of freshly minced garlic.

1-4 tablespoons of chili powder. (this is to taste) you can mix California chili powder with New Mexico chili powder and so on for a great combo of flavors!

1 tsp. of smoked paprika.

1-1/2 tsp. cumin

Some coarse ground salt to taste. (Don’t forget your secret weapon…….the spoon!, always taste, taste, taste!) you could leave the salt out for your guests to add on their own if you desire.

1 16oz to 28oz can of crushed tomatoes as part of the base.

3-5 tablespoons of tomato paste

1 tsp. sugar.

1 1/2 cup of red wine.

options
green bell peppers
red bell peppers
black pepper
chulula hot sauce

(all to taste)

If using dry red beans or even dry kidney beans soak them overnight in water and some salt and cover them. The next day bring them to a boil, then simmer them for about two hours. Then place all of your ingredients in the crock pot and put it on high for about the first ninety minutes and then put it on low and let it go for up to six hours and every hour or two check the contents and give them a quick stir. Now some folks like the chili they eat to be a bit on the “loose” side of things and that is ok. The chili might be a bit on the soupy side from the water in the tomatos and the water condensation from cooking in the crock pot itself. That’s OK! Many people that I know like the chili that they eat to be a bit more on the thick side and there are many ways to do that. One way is using white flour, which is the easiest way to thicken chili. I like to use corn meal as it adds an extra level of texture and makes your chili “stick to the ribs!” You can also use cornstarch, arrow root, or tapioca to thicken your chili. These are all of course optional. Dig in and enjoy this crock pot chili recipe today!

Green Chili Recipes - I lived in New Mexico for only three years and in that time I really learned to enjoy truly excellent southwestern food, and green chili was and still is one of those favorites. I love green chili recipes! A truly traditional New Mexico green chili is made without tomatoes. Alas, many people do add some tomato to the recipe but if you do try not to use so many that the tomato takes over the dish in color and flavor. The object is to keep the chili predominantly green, so whatever type of green chili you use or can get your hands on lets try to keep it green.

If you don’t have some thin latex kitchen gloves then put a thin layer of oil on your hands when working with the chili peppers. This will put a layer of protection on your hands so that they do not start to burn. Also, whatever you do please do not touch your eyes when working with the peppers as you don’t want that kind of surprise. Even after you are done with the pepper and you have washed your hands it will take quite some time for the effect of the peppers to wear off.

Get that olive oil into a large frying pan or skillet and heat it up on a medium flame. Drop your pork into the pan and turn the heat up a bit. Cook the pork by constantly moving it around in the pan which helps it to brown, and cook it until all the pink is gone. This can take upward of ten minute or so. Take the meat out and if necessary add some more oil to the pan or skillet and drop your garlic and onion into the pan. When the garlic and onion begin to sizzle then add the pork back into the pan. Mix it up together so that the flavors have a chance to blend and then put it all into either a crock pot or a cast iron dutch oven. If you use the crock pot put it on high and if you use the dutch oven put it on medim high to high.

Now it is time to make your thickener. Grab a bowl and add your preferred thickening agent. Listed above is 4 tablespoons of cornstarch or masa flour. Add water to the cornstarch or masa flour and stir. You can keep adding more of each ingredient in equal parts to make the chili thicker if you want, but I would wait until the chili is basically cooked before deciding if you want to make it thicker or not. If you add to much thickener then the recipe could get “too thick” when you don’t want it to be.

Now it is time that you drop your chili’s and broth and all the other ingredients into the crock pot or the dutch oven whichever you have chosen to use. Bring the whole thing to a boil and then reduce the heat and if you want to add some tomato then now is the time. Make sure that the heat is now at a simmer and is covered. I like to advise to cook it long and slow for hour at least 6 hours minimum and check it every now and again. When this green chili recipe is done cooking it is time to let it cook until you can pick it up and store it overnight. As always I like to cook my recipes a day in advance to get the flavors to marry. This recipe should make at least 6 nice servings.

You can put this green chili recipe to use in a million ways. Over rice, in eggs, make an omelet,add some to plain old boring chicken soup to give it a kick, add it to plain old corn meal or grits to kick it up a notch. The sky is the limit as to what you can use this green chili recipe for chili con carne recipe.

2 tablespoons of olive oil either italian or greek virgin or not.
1lbs of pork either the country rib style or loin. (cut the pork into cubes or strips or a combo of both for texture. Sometimes I just cook the pork and then just schred it for these types of green chilie recipes.

4+ garlic cloves and chop them up real fine.
1 large either yellow or red onion and chop it up fine.

4 tablespoons of corn starch or flour from masa. and use about 4-6 tablespoons of water to make the thickener. (There are many things one can use as a thickener for chili, as stated in my other recipes corn meal is a good one, but in my opionion not for this green chile recipe as it does not meet the texture and flavor requirement. There is also arrow root and in come cases minute tapioca and plain ordinary everyday white flour. The choice is yours.

Get your hands on 1 to 2 lbs of green chili pepper from the mexican section of your local market or a mexican market and ask for “hatch” chili’s from New Mexico for this green chile recipe. If you can get them already roasted and seeded then you are ahead of the game and if not then you will have to roast and seed them yourself. Then chop them up real good to a texture that you like, either coarse or finely puree. Also you might want to add

2-4 tablespoons of finely chopped jalapeno or other pepper to the mix as you and you alone know how much heat you and your guests can handle.

1 tablespoon of cumin
1/2 to 1 teaspoon of salt to taste. Remember to have your spoon with your for tasting or leave the salt out for your guests to add themselves.

3 cups of chicken broth either from the can or the carton.
1 or more big fire roasted tomatoes peeled and chopped. (This is an optional ingredient)

White Chili Recipes - When cooking your white chili recipes cook the chicken breast any way you like. In a frying pan, by baking it or my fave is BBQ it until it is done, don’t forget to check it so that you don’t overcook it and dry it out. Then either cut it into chunks of your liking or shred and cube to mix the textures a bit. Now take some of the chicken broth and pour some into a big pot and and put your garlic and onion into it to simmer until the onions are soft.

Now it is time to add your chilies. Let cook and stir for a couple of minutes and then add the rest of the chicken broth and beans. If using canned beans then use the juice that came in the cans as well, if you cooked dry beans then use that liquid as well. Let this simmer for a couple of minutes to get hot and then add in your oregano and cumin and bring the mixture to a boil. When the mix boils then put your chicken into the pot cover it and simmer slowly for about an hour and then check it.

Remember to have your spoon ready to taste your white chilie recipe every now and again to see if you want to add a little something more to it. At this point you can let it simmer on low for another hour or so and then turn the heat off and let the pot cool until you can touch it safely as the flavors are still blending in there. As always I like and recommend that this dish be made a day ahead of time the let the flavors blend. Serves 6 to 8 Enjoy!

One of the easiest chili recipes to make is white chili recipes of all type. I like this one in particular for it’s ease of making.

Ingredients:
* 3 lbs pound boneless, skinless chicken breasts.
* 1 32oz carton of chicken broth. I like the stuff in the cartons better.
* 4 14oz-15oz cans of great northern beans, or 1 1/2 lbs dry.
* 1 really big brown onion finely chopped.
* 3-4 tablespoons finely chopped garlic to taste.
* 1-2 3oz cans of chopped green chilies, mix with 1 6-8 oz can of whole chili or 6oz of fresh roasted and seeded green chilies
* 1 teaspoon ground cumin, or more to taste.
* 1 tablespoon freshly chopped or dry oregano.
* 1 teaspoon ground white pepper
* 1 teaspoon salt or more leave out for your guests to add themselves.
* 1 tablespoon diced jalapeno pepper or any other variety of chili pepper

Low Carb Chili Recipe - This low carb chili recipe is filling and healty and easy on the carbs and fat. Try it! you will like this low carb chili recipe!If you are looking to make something quick or even do as I do and make a dish like this a day in advance, you just can’t go wrong with chili and in today’s economy this recipe won’t break the bank!

So let’s get cooking:

* 2 lbs of lean as possible ground beef.
* 1 cup of finely chopped red or white onion.
* 4 finely chopped cloves of garlic or more to taste. 1 half cup of chopped fresh green chilies roasted or two 3oz cans of chopped chilies.1 can of tomato paste. check the label that no sugar has been added to the paste.
* 1 can fire roasted tomato’s chopped. 1 tablespoon of chili powder, either California or New Mexico chili powder.
* 1 tablespoon of cumin. 1/2 to 1 teaspoon of cayenne, more or less to your taste and heat tolerance.
* 1 teaspoon of smoked paprika
* 1 1/2 teaspoon of salt.

Now put the ground beef in a large pan and brown it up with the onions and garlic until it is all browned well. Make sure that the onions have been “sweated” and have a translucent look to them. Now put in the chopped green chilies and mix.

Now with another pot put the tomato paste, the chili powder, cumin, paprika and cayenne with a touch of water to thin it just a bit and stir it together to make your sauce for this low carb chili recipe.

When the ground beef is done I like to pour out the excess fat in the pan and then I dump the rest in a big bowl and I take a spatula, or small plate and place it on top of the ground beef and I press the ground meat and tilt the bowl and pour out as much of that left over fat as I can. Then, put the beef back into the large pan or transfer to a pot and add in your sauce and mix it all together.

Put it on high to bring it up quick and then put it to a simmer for one hour. Don’t forget as always to have your spoon handy to taste your low carb chili recipe to see if you need to add anything else to it. This recipe is not only heathy from the protein you get from the lean ground beef, but it is low in carbs and high in blood cleansers such as the garlic and has thermogenic properties from the pepper which aids in digestion and breaking down of fats as well.

You can add mushrooms to this chili or even some zucchini. If you want just a little bit of carb added then you can always add a tablespoon of either balsamic vinegar or red wine for adding flavor and character. Enjoy this low carb chili recipe today!

Turkey Chili Recipes - A turkey chili recipe is a great alternative to traditional beef chili. Turkey chili is full of flavor with less fat than beef chili. It’s also a great way spice up your Thanksgiving leftovers.

We’ve compiled some of our favorite recipes that your family will love. I have found that black beans and turkey compliment each other particularly well in chili. Any of the chili below can be topped with non-fat sour cream and chopped scallions for an extra flare.

Tofu can also be nicely substituted for turkey. One pound of tofu cut into cubes can be added into the chili before serving- just long enough to be heated through. Enjoy!

Zesty Chili Recipe with Turkey and Black Beans

This chili recipe with turkey is a treat your whole family will love.

INGREDIENTS:
* 2 cans black beans, drained
* 1/2 cup butter
* 2 medium Anaheim chilies, seeded, chopped
* 2/3 cup onion, chopped
* 2/3 cup celery, chopped
* 1/3 cup yellow bell pepper, chopped
* 1/3 cup red bell pepper, chopped
* 1 large leek
* 3 garlic cloves, minced
* 3 teaspoons fresh oregano
* 1/4 cup corn flour
* 1 teaspoon chili powder
* 3 tablespoons ground cumin
* 1 tablespoon ground coriander
* 1 teaspoon salt
* 3 teaspoons sugar
* 2 cans low-sodium chicken broth
* 1 (16 oz) package frozen corn, thawed
* 4 cups diced cooked turkey or chicken
* grated cheddar cheese
* sour cream

DIRECTIONS:
1. Melt butter in stock pot over medium high heat.
2. Add chilies, onion, celery, bell peppers, leek, garlic and oregano. Cook 10 minutes.
3. Reduce heat to low. Stir in flour and spices. cook 5 minutes.
4. Reserve 1/2 cup of chicken broth. Add sugar and remaining broth to chili. Bring to simmer.
5. Using a blender or food processor, puree 1 1/4 cup of the corn with the remaining 1/2 cup of broth. Add mixture to chili.
6. Add black beans, turkey and remaining cup of corn.
7. Simmer all for 30 minutes. Serve topped with cheese and sour cream.

Tanya's Tempting Chili with Ground Turkey

Even beef lovers will try this tantalizing chili with ground turkey temptation!

INGREDIENTS:
* 2 pounds ground turkey
* 1 bunch celery, diced
* 4 Spanish onions, diced
* 1 red bell pepper, chopped
* 1 green bell pepper, chopped
* 3 tablespoons garlic, minced
* 3 tablespoons chili powder
* 2 teaspoon ground cumin
* 1 teaspoon paprika
* 1/2 teaspoon cayenne pepper
* 1 medium eggplant (unpeeled), cut into 1/2-inch dice
* 2 cans (30 oz.) crushed tomatoes
* 1 can (30 oz.) tomato puree
* 1 can (30 oz.) black beans, undrained
* 1 cup salsa (medium or hot)
* 1/2 cup chopped cilantro

For toppings:
Sour cream, shredded cheddar and chopped green onions

DIRECTIONS:
1. In large stockpot, combine turkey, celery, onions, bell pepper, garlic and seasonings.
2. Cook, covered, over medium heat until onions are soft and turkey is cooked through, about 20 minutes.
4. Add eggplant and cook until soft.
5. Add tomatoes, tomato puree, beans and salsa.
6. Rinse cans with 1/2 to 1 cup water and add water to chili.
7. Bring to boil, add cilantro, and remove from heat.
8. Serve with toppings on side.
and green onions. Makes about 10 large servings.

Chili with Turkey and White and Black Beans

This chili with turkey and white beans is very colorful will surely please even your most health-conscious guests.

INGREDIENTS:
* 1 can white beans
* 1 can black beans
* 4 cloves garlic, minced
* 1/4 cup uncooked brown rice
* 1/4 cup lentils, dry
* 1 cup water
* 2 medium onions, quartered
* 2 tablespoons chili powder
* 1 small can green chilies
* 1/2 pound extra-lean ground turkey
* 1 (10 oz.) can no-added-salt tomato paste

DIRECTIONS:
1. Pour beans into large pot over medium heat.
2. Add garlic, rice, lentils and water. Bring to a boil.
3. Reduce heat to simmer. Add onions, chili powder and green chilies.
4. Cover and simmer for 2 hours, stirring occasionally. Add water as needed to keep the beans covered.
5. Brown ground turkey in a skillet and drain.
6. Stir tomato puree into meat and simmer for 15 minutes.
7. When most of the water has cooked away from the beans, add meat sauce and mix well.

Heart Healthy Turkey Chili

This healthy turkey chili is a great low-carb meal for those watching their waistline.

INGREDIENTS:
* 1 lb. (at least 94% lean) ground turkey
* 1 can Campbell's Healthy Request tomato soup
* 1 can pinto beans
* 1 onion, diced
* 1 green pepper
* 2 clove garlic
* 1/2 tsp. Cajun seasoning
* 1/2 tsp. chili powder
* 1/2 tsp. paprika

DIRECTIONS:
1. Brown ground turkey in skillet over medium heat. Drain.
2. Combine turkey and all ingredients in large pot and mix well.
3. Cover and cook on medium for one hour.
4. After one hour, simmer until ready to serve.

Lean Laura's Low Fat Turkey Chili

The colorful variety of veggies makes this low fat turkey chili high in flavor and very low in fat.

INGREDIENTS:
* 1 lb. extra-lean ground turkey breast
* 2 medium onion, diced
* 2 (28-oz) cans petite diced tomatoes
* 2 medium zucchini, diced
* 2 medium yellow squash diced
* 1 (15 oz) can black beans
* 2 (15-oz) cans fat-free, reduced-sodium beef broth
* 4 celery stalks, diced
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 1 tablespoon chili powder
* 1 tablespoon cumin
* 1 tablespoon crushed red pepper
* 1 tablespoon oregeno
* 1 teaspoon fresh cilantro
* 1 teaspoon paprika
* 1 teaspoon Morton's Lite Salt
* 1 teaspoon white pepper

DIRECTIONS:
1. Saute turkey and onion in large skillet until turkey is no longer pink and onions are soft. Transfer to large pot.
2. Add the tomatoes, zucchini, squash, beans, broth, celery, bell peppers, and chili seasoning.
3. Bring to a simmer over medium heat. Continue to simmer until the vegetables are tender, about 20 minutes.

Low Fat Black Bean and Ground Turkey Chili Recipe

This ground turkey chili recipe is a great low-fat and low carb choice for all chili lovers!

INGREDIENTS:
* 1 tablespoon olive Oil
* 2 red bell pepper, diced
* 1 medium yellow onion, chopped
* 2 medium carrots, chopped
* 2 garlic cloves, minced
* 1 1/2 tablespoons chili powder
* 2 teaspoon ground cumin
* 1 lb lean ground turkey breast
* 2 15oz cans black beans, drained and rinsed
* 1 can low-sodium chicken broth
* 1 (8 oz) can tomato paste

DIRECTIONS:
1. Heat oil in large saucepan over med heat.
2. Add pepper, onion, carrot and garlic. Saute until tender.
3. Add chili powder and cumin and mix well.
4. Increase heat to medium high and add turkey. Saute until turkey is no longer pink.
5. Add beans, broth and tomato paste and bring to boil.
6. Reduce heat and simmer chili until liquid thickens, stirring occasionally, about 1 hour.
7. Season with salt & pepper.

Turkey Chili Recipes?-A Turkey Chili Recipe That You Will Love On A Cold Winter Day!

Ingredients:
* 2 tablespoons of olive oil or refined coconut oil. (coconut oil can take higher heat)
* 1 large onion either brown or red onion.
* 4 bulbs of garlic finely chopped or use a garlic press.
* 1 small red bell pepper and 1 small green bell pepper, seeded and chopped.
* 1 habanero chili or less take seeds out and chop it up.
* 2 lbs of lean ground turkey or whole turkey breast that you have prepared.
* 2 tablespoons of either California or New Mexico chili powder.
* 1-2 teaspoons of any other variety of chili pepper that you have, seeded and chopped.
* 1 teaspoon of sweet paprika and 1 teaspoon of smoked paprika.
* 1 tablespoon of cumin.
* 1 teaspoon of either dried oregano or freshly chopped oregano.
* 1 teaspoon of salt, or leave the salt out for your guests to add themselves.
* Worcestershire sauce to taste.
* 1 can of fire roasted tomatoes or roast 4 or 5 of your own chopped.
* 1 half can of tomato sauce if can is 14oz use half.
* 1 half can of tomato paste if can is 14oz use half.
* 1 15oz can of either red beans, pinto beans, or kidney beans, drained.
* 1 1/2 cup of defrosted whole kernel corn or more if you like.
* 1 teaspoon of Chulula hot sauce to start and add more to taste.
* 1 1/2 cup of either red wine or beer the choice is your and both taste great!

OK! Let’s cook:

I like to use a Dutch Oven for these types of turkey chili recipes. So, take your olive or coconut oil and put in the dutch oven over a medium heat and add your fresh ingredients of the garlic, onion,the red bell pepper, the green pepper and the habanero.

Now cook the mixture until the onions are “sweated.” Now add your turkey and put the cover on and let this cook for about 3 to 5 minutes or until the turkey if using ground is not pink anymore. When making turkey chili recipes you must make sure that the meat is not pink. Make sure that you have your spoon handy so that you can taste the mixture and add anything that you would like to.

Now it is time to add the chili powder, the paprika both sweet and smoked, the oregano, the cumin and the salt. Splash in some Worcestershire sauce and add to taste. Now add the fire roasted tomatoes and some more green chilies that you either have fresh or from the can. Stir this together. Add your tomato sauce and tomato paste now and stir it together.

Now last but not least add your beans! Stir this mixture up and let simmer for about five minutes. Then you can add either your 1/2 cup of red wine or beer to the mix and stir. Once this is done you can put the lid on and just leave some space for some steam to escape as it simmers for about an hour. Last step is to add your corn and chulula and let the mix simmer for about another 15 to 30 minutes on low.

When this turkey chili recipe is done, turn off the heat and allow it to cool until you can safely handle the dutch oven or pot you used. I like to make this dish a day in advance and let the flavors blend together so I put in the fridge until my guests arrive the next day and then reheat it and then it is chow down time!

These types of turkey chili recipes are actually quite low in fat and are quite high in protein. Chili recipes of all types are a low cost quality dish that is often overlooked. There are so many ways to make chili it is mind numbing! Try making some chili today!

Vegetarian Chili Recipes - Chili is NOT a meat-lovers-only meal! There are many types of vegetarian chili that are flavorful and hearty. The recipes listed below do not contain any meat-based broth or other meat products as ingredients.

They are a great alternative to traditional chili, even if your family and friends aren’t vegetarian. Various vegetables and meat substitutes give vegetarian chili a colorful personality all its own that will surely be a crowd-pleaser.

Vegetarian Chili Recipes Are Heart Healthy, Animal Fat Free And Good For You! Not everyone in the world wants to have some type of meat in the dishes that they eat and that is why some people in this world are vegetarians. There is nothing wrong with that. I give vegetarians a lot of credit for their convictions and in turn I offer one of my really good vegetarian chili recipes. Eat and enjoy!

Three Bean Chili Spicy Vegetarian Chili

Chili Spicy Vegetarian. The great variety of veggies in this chili makes for an attractive mosaic of colors. It is great with brown rice or cornbread and a green salad or used as a filling for burritos.

INGREDIENTS:
* 1 orange bell pepper, seeded and chopped
* 1 red bell pepper, seeded and chopped
* 1 yellow bell pepper, seeded and chopped
* 1 green bell pepper, seeded and chopped
* 2 small jalepeno chilies, seeded and chopped
* 1 tablespoon olive oil
* 2 teaspoons cayenne pepper
* 1 tablespoon coriander seeds
* 1 tablespoon ground cumin
* 1 tablespoon paprika
* 1 teaspoon dried oregano
* 3 tablespoons chili powder
* 1 (16 oz) can diced tomatoes
* 2 cups cooked kidney beans
* 2 cups cooked black beans
* 2 cups cooked white beans
* tomato juice as needed

DIRECTIONS:
1.Warm the oil, cayenne, coriander, and
cumin in a heavy 4-quart saucepan over medium heat.
Fry until the seasonings darken slightly.
2.Add all peppers, oregano, and chili powder.
Cook over medium-high heat for 5 minutes, stirring
constantly.
3.Stir in tomatoes and beans and bring to a
boil.
4.Reduce heat, cover and simmer 30 minutes.
Stir occassionally and add tomato juice as needed
if too much liquid evaporates.
5.Season with salt and black pepper and
serve.

Very Vegan Spicy Vegetarian Chili

This spicy vegetarian chili can be enjoyed by meat lovers and vegans alike. The TVP used in this recipe has the texture and flavor of beef and makes this chili a hearty and healthy meal.

INGREDIENTS:
* 1 cup beef flavored texturized vegetable protein (TVP)
* 5 cups water
* 4 cloves garlic, minced
* 3 tablespoons of chili powder
* 2 large chopped onions
* 1 red bell pepper
* 1 yellow bell pepper
* 1 green bell pepper
* 6 medium tomatoes, chopped
* 1 (8 oz) can tomato past
* 1 (16 oz) can tomato puree
* 2 medium jalepeno chilies
* 1 small can green chilies
* 2 cups vegetable broth
* 2 cups black beans
* 3 cups pinto beans
* 1/8 cup nutritional yeast

DIRECTIONS:
1. Combine and wash all beans. Soak overnight, then drain.
2. Combine TVP, 2 cups of hot water, chili powder, onions, and garlic in a skillet until onions are softened and TVP takes on meat-like texture.
3. Move TVP mixture to stock pot and add peppers, tomatoes, tomato paste and tomato puree.
3. Add beans, vegetable broth, and 3 cups of water. Cook for 4 hours over low heat.
4. Add nutritional yeast and cook for an additional hour.

Vibrant Low Fat Vegetarian Chili Recipe

This low fat vegetarian chili recipe has a great flavor with a kick!

INGREDIENTS:
* 1 tablespoon butter
* 5 medium carrots, chopped
* 1 large onion, chopped
* 2 cloves garlic, minced
* 5 cups water
* 1 (8-oz) package dried 15-bean blend
* 2 tablespoon chili powder
* 1 tablespoon ground cumin
* 1 tsp. paprika
* 1 teaspoon salt
* 1 (28 oz.) can crushed tomatoes
* 1 small can tomato paste
* 2 tablespoons canned diced jalapeño chile pepper
* 1 tablespoon lemon juice
* 3 ounces shredded cheddar cheese

DIRECTIONS:
1. Wash bean and soak overnight.
2. Saute carrots, onions and garlic in butter over medium-high heat until onion is softened.
3. Place carrot mixture, water, beans, chili powder, cumin, paprika, and salt in slow cooker; Stir and cover.
4. Cook on low heat for 8 to 10 hours or until beans are tender.
5. Increase heat setting to high. Add all remaining ingredients except cheese.
6. Cover and cook 20 minutes or until heated through.
7. Serve topped with cheese.

Let’s get going with the ingredients:

* 3 tablespoons of olive oil.
* 1 large onion either brown or red will do.
* 1 green bell pepper seeded and chopped.
* 1 red bell pepper seeded and chopped.
* 1 yellow bell pepper seeded and chopped.
* 4 bulbs of garlic finely chopped or use a garlic press.
* 3 carrots cut in a cubed fashion the long way and then the short way.
* 2 zucchini cubed.
* 2 yellow italian squash chopped or cut disc style.
* 1 1/2 teaspoon dry or freshly chopped oregano.
* 1 teaspoon cumin.
* 1 tablespoon of California chili powder.
* 1 tablespoon of New Mexico chili powder.
* 1 tablespoon of smoked paprika.
* 1 can of fire roasted tomatoes, or 4 to 6 tomatoes that you have roasted and chopped.
* 4 tablespoons of tomato paste.
* 4 tablespoons of tomato sauce.
* 1 teaspoon of salt. Or leave salt out for your guests to add as they like.
* 1 tablespoon of brown sugar.
* 1 half can of garbanzo beans, drained.
* 1 half can of black beans, drained.
* 1 half can of pinto beans, drained.
* 1 lbs of red skin spuds cleaned.
* 4 tablespoons of either red wine or 2 tablespoons of balsamic vinegar.
Serves 8

OK, Let’s cook!

To get these types of vegetarian chili recipes going get a large pot or dutch oven made of cast iron or even a small stock pot. Put your bell peppers and garlic into the chosen cooking pot and sautee’ in the olive oil at a medium high heat. Make sure that the onions are “sweated” and that the peppers are getting soft. Take your carrots and now add them into the mix. and cover your pot for about 3 minutes.

Now, add your zucchini, cumin,oregano and chili powders and stir this together for about two minutes. Once these flavors have blended it is time to add your fire roasted tomatoes and salt. I you want you can also add half can of your favorite beer into the mix now. I like the imported stuff as it has more body and character than domestic brews. I like to use Guiness or Bass ale. I have also used Newcastle Nut Brown and the flavor is excellent! Now bring this mix to a boil and then lower the heat to a nice simmer for about 15 to 20 minutes with the cover on just enough to let some steam escape and don’t forget to taste your mix with your trusty wooden spoon to see if you want to add something more to this recipe!

When the 20 minutes is up it is time to add all of your beans! Once the beans have been put into the pot simmer for another 15 to 30 minutes. If this vegetarian chili recipe gets to thick add some more beer to it and simmer until done. As an aside, when it comes to vegetarian chili recipes there is obviously the lack of meat. In cases where you want to be vegetarian, but enjoy the texture and flavor of meat you may use things such as Italian sausage that is made from tofu and other ingredients. If you get a quality product you will be so surprised as to how it can change your vegetarian chili recipes from just plain vegetables and beans into something that is more to your “stick to the ribs” liking!

Soy protein products have come a long way in the last few years and you can add extra firm or hard chunks of tofu as tofu has the habit of soaking up the flavors of that which you put it in. There is also tofu sausage or even tofu turkey or beef that you could add to this recipe as well as tofu burger. You need to check into tofu products if you have not yet! It can change the way you make your vegetarian chili recipes or any vegetarian recipe that you prepare!