No Bean Turkey and Sweet Potato Chili

From Skinnytaste.com        YIELD: 5 servings

This Turkey Sweet Potato Chili is so good, you might want to double the recipe!! It's made with no beans, but you can of course add them if you wish!

INGREDIENTS

·         20 oz 93% lean ground turkey

·         kosher salt, to taste

·         1/2 cup onion, chopped

·         3 cloves garlic, crushed

·         10 oz can Rotel mild tomatoes with green chilies

·         8 oz can tomato sauce

·         3/4 cup water

·         1/2 tsp cumin, or to taste

·         1/4 tsp chili powder

·         1/4 tsp paprika

·         1 bay leaf

·         1 medium sweet potato, peeled and diced into 1/2-inch cubes

·         fresh cilantro, for garnish

INSTRUCTIONS

STOVE TOP:

 In a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and cumin.

2.    When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat.

3.    Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaf.

4.    Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 25 minutes stirring occasionally.

5.    Add 1/4 cup more water if needed. Remove bay leaf and serve.

INSTANT POT:

 Press saute, spray the pot with oil and brown the turkey breaking it up as it cooks into smaller pieces and season with salt and cumin.

2.    When meat is browned and cooked through add onion and garlic; cook 3 minutes.

3.    Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaf.

4.    Cover and cook high pressure until potatoes are soft and cooked through, about 15. Natural release.

5.    Remove bay leaf and serve.

For WFPB omit turkey add black beans

Katie's Award Winning Crock-Pot Pineapple Chili

From here: Two Healthy Kitchens

Ingredients

• 20 ounces sweet Italian turkey sausage (bulk, or links with casings removed)
• 1 medium onion, chopped to equal about 2 cups
• 1 20-ounce can pineapple tidbits in juice (divided)
• 2 28-ounce cans seasoned diced tomatoes (such as Dei Fratelli)
• 1 15-ounce can black beans, rinsed and drained
• 1 6-ounce can tomato paste
• 1 1/2 tablespoons chili powder
• 4 teaspoons ground cumin
• 2 cloves garlic, minced
• shredded reduced-fat cheese, reduced-fat sour cream and hot sauce (such as Tapatío) for serving, if desired

Directions

1. In a non-stick skillet over medium heat, cook sausage and onions, stirring to crumble sausage. Once sausage is cooked through, drain off any fat and transfer the sausage and onions to your slow cooker.
2. Drain the pineapple, reserving both the juice and the fruit separately. Add the juice to the slow cooker. Cover and store the fruit in the refrigerator (it will be added toward the end of cooking).
3. Add tomatoes, black beans, tomato paste, chili powder, cumin and garlic to the slow cooker.
4. Stir everything to combine.
5. Cook on low (6-8 hours), adding reserved pineapple during last hour or two of cooking, or on high (4-5 hours), adding pineapple during last ½ hour - hour of cooking.
6. Serve topped with cheese, sour cream and hot sauce, if desired.

Recipe Notes

Pineapple: The texture of the cooked pineapple is completely controlled by when you add it. We prefer to add it toward the end of cooking time so that it's still fairly firm. If you prefer it to be more melded into the chili or you simply won't be able to add it toward the end of cooking, then you can toss it in at the beginning – it will be cooked down and much less pronounced in texture, but still very good.

Beans or no beans: If you don't want beans in your chili, you may certainly leave them out, and can also increase the amount of meat. We love the texture and the health benefits of the beans, but feel free to try it different ways!

Spice: This recipe is intentionally fairly mild and kid-friendly. If you'd like more spice, you can increase the chili powder and/or sub in spicy Italian turkey sausage. Perhaps the best way to make it versatile for different palates, though, is simply to pass hot sauce at the table so everyone can season to taste.

Make-ahead: You can prepare the meat and onions the evening before, and then refrigerate until you assemble your ingredients in the slow cooker. You can also make the chili entirely in advance and freeze it in large batches.

White Chicken Chili

LDS Living Chili Cook-off Winner

2 boneless skinless chicken breasts 1 (8 oz) can green salsa 1 onion, chopped 3 C chicken broth 2 cans beans any variety ( I used 1 white, 1 kidney), drained 1/2 tsp granulated garlic 1 tsp chili powder 2 tsp ground cumin 1 tsp dried oregano 1 tsp kosher salt 1 C sour cream 1/2 C chopped cilantro 1. Combine all ingredients except for the sour cream and cilantro in a slow cooker. 2. Cook on LOW for 6-8 hours, HIGH 3-4 hours. 3. Remove cooked chicken from pot, shred into bite-sized pieces, and return to chili. 4. Stir in sour cream and fresh cilantro. 5. Serve with tortilla chips or corn bread.

Chili

Easy, but tasty chili. You can make it mild for kiddos or spice it
up if you like that sort of thing.      Allison Hottinger

1-2 lbs ground beef 1-2 cups chopped onion 1-2 cups chopped celery 1-2 cups chopped green pepper 1/4 cup worchestershire 2 Tblsp sugar 2 cans chili beans (I prefer S & W brand) 2 cans stewed tomatoes chili powder (add as little or as much as you like, or none at all if your kids are like mine) Directions: Saute veggies. Brown ground beef. Stir in all other ingredients.  Simmer 1-2 hours.  My mom's corn bread pancake trick: Make cornbread batter according to package directions. Cook on hot griddle (just like you would pancakes). Place corn bread pancake in your bowl directly on top of the chili.

White Chicken Chili

Sarah Stephenson

1/4 cup butter 2 medium yellow onions, finely chopped 2 medium garlic cloves 1 Tbs oregano 2 Tbs cumin 1/2 tsp cayenne red pepper 3 cups chicken broth 1 large chicken bullion cube 2 15-oz cans small white beans, drained 2 15-oz cans white corn, drained 1 small can green diced chilies, drained 4 cups diced chicken breast (about 3 medium breasts) 1 large carton sour cream Directions: Boil chicken. Cut it up into small pieces and put aside. Pour chicken broth in large warmed crock pot. In large saucepan. saute onion, butter, garlic, spices, then add to broth and stir. Add the rest of the ingredients except for the sour cream. Cook until heated through, then fold in the sour cream when you're ready to serve. Number Of Servings:1 large crock pot of chili