Turkey Chili recipes - 4 recipes
Chef Tips and Tricks
VIDEO: Rainbow Shrimp Pasta
This multi-colored Rainbow Shrimp Pasta is utterly delicious, and sure to impress when you serve it up!
Ingredients
- 2 oz red spaghetti
- 2 oz green spaghetti
- 2 cups shrimp
- Pepper
- Salt
- Paprika
- 1/2 cup cream cheese
Method
- Boil the red and green spaghetti separately in salted water until al dente.
- Fry the shrimp in a pan with plenty of salt, pepper and paprika.
- Add 1/2 cup of cream cheese, and stir through until combined.
- Arrange the cooked spaghetti in an alternating pattern on a plate.
- Top with the creamy shrimp sauce
- Garnish, and serve!
Top rated Turkey Chili recipes
Graw S's turkey chili casseroles

By bennettathome
Saute pepper, onion and celery in vegetable oil until soft
- 1 pound ground turkey
- 2 stalks of celery, chopped
- 1 onion, chopped
- 1 green pepper, chopped
- 3 bullion cubes
- 1 cup water
- 1 small can tomato sauce
- 2 teaspoons chili powder
- 1/2 teaspoon oregano
- phyllo pastry sheets
- shredded mozzarella and parmesian cheese (1/4 to 1/2 cup)
Turkey Chili

By sunflowerkudi
In a big pot add water and meat ( let it break)
- 6 diced Mushrooms
- 2 cups Chick Peas
- 1 diced Red Pepper
- ¼ cup Olive Oil
- 1 diced Green Pepper
- ¼ cup Balsamic Vinegar
- 4 diced Tomatoes
- Chili Powder
- Kidney Beans
- Sea Salt
- 1 cup Water
- ¼ cup Chili Sauce
- 1 package of lean ground turkey
turky chili

By mm84
Brown ground turkey. Add all other ingtedients, stir, and simmer
- 1lb. Ground turkey
- 1 can crushed tomatoes
- 1 can black beans
- 1 chili seasoning packet
Slow Cooked Turkey Chili

By cjstromski
Combine all ingredients except cheese in your slow cooker
- 1 1/2 cup onions chopped
- 1/2 cup bell peppers chopped
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 cup chicken broth
- 19 oz kidney beans drained and washed
- 2 cup turkey meat, skinless cooked and cubed (or try ground turkey)
- 1/2 cup Monterrey Jack cheese grated
Any burning questions? Our chefs answer!