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Step-by-step instructions. To make the homemade chili seasoning, in a small bowl, whisk together chili powder, cumin, oregano, thyme, chipotle chili powder (if using), coriander, ½ teaspoon salt, and ¼ teaspoon pepper. In a Dutch oven or deep, large skillet, heat oil over medium heat until shimmering. Add onions, bell pepper, and chili seasoning.
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Heat olive oil in the same Dutch oven over medium heat. Add onions; sauté until tender, about 5 minutes. Add minced garlic; sauté until fragrant, about 30 seconds. Add browned turkey, flour, chili powder, cumin, salt, freshly ground black pepper, and oregano. Stir to mix well.
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Cook until soft, then add garlic. Step 2: Add the tomatoes, sauce and seasonings, give a good stir. Cover and simmer for 2 hours. Step 3: Add the leftover turkey to a food processor and chop. Step 4: Add to the chili along with the kidney beans. Cover and simmer again another 1 hour. Step 5: Serve with favorite toppings.
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Add two 15.5-oz. cans red kidney beans, rinsed, one 14.5-oz. can diced tomatoes, preferably fire-roasted, 2 cups low-sodium chicken broth, and 2 Tbsp. fresh lime juice. Reduce heat to medium-low.
Dutch Oven Turkey
Preheat dutch oven or large heavy bottom pot on medium heat and add olive oil. Add onion and garlic, saute for 5 minutes or until translucent, stirring occasionally. Add ground turkey and cook for 4-5 minutes, breaking into pieces and constantly stirring with a spatula. Add Italian seasoning and cook for 30 more seconds.
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Instructions. Brown turkey, onions, and garlic in a Dutch oven. Add chili powder, salt, pepper, cayenne and paprika and mix through to turkey. Combine turkey mixture, tomatoes, tomato paste, chicken stock and kidney beans together in the same pot. Cover and cook on medium-low for 45mins to an hour.
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Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped vegetables, chili powder, cumin, coriander, red pepper flakes, oregano, and cayenne pepper. Cook, stirring often, until the vegetables are softened, about 10 minutes. Add about 1-1/4 pounds of the turkey to the pot.
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Instructions. Brown the ground turkey. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the turkey and use a spatula to break it up into large pieces. Season with the salt and cook undisturbed until browned on the bottom, 4 to 5 minutes.
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Beat the slices of meat a little with the meat tenderiser and seasoned them with 2 tsp of sea salt and 1 tsp of freshly ground pepper. Clean the four onions and cut them into not very thin slices, they will have to be seen on the plate. Take a Dutch oven in which heat 1/4 can (100 ml) of extra virgin olive oil.
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Start preheating the oven to 180 degrees Celsius/ 350 degrees Fahrenheit about ½ hour before roasting. Combine the very soft butter, very finely chopped sage, nutmeg, garlic powder, salt, and pepper. Set 2 heaped teaspoons of the mixture aside. Smear inside the cavity of the bird with 1 heaped teaspoon of the butter.
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Reduce the heat to medium-low. Add the garlic, chili powder, cumin, oregano, paprika, onion powder, black pepper, and cayenne pepper; cook for 1 minute, stirring constantly. Stir in the tomatoes, chicken broth, kidney beans, and brown sugar. Simmer for 35-45 minutes. Season with salt and pepper to taste.
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Steps. Cook the jasmine rice according to package directions. Meanwhile, in a wide-bottomed Dutch oven or pot, heat the oil on medium-high. Add the onion and cook 5-6 min., until golden, stirring often. Stir in the garlic and cook 1 min. Add the turkey and cook 6-8 min., until cooked, breaking up meat with back of a spatula.
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Instructions. Heat the oil in a large, high-sided skillet or Dutch oven over medium high heat until it shimmers and then add the ground turkey with 1 teaspoon kosher salt, 1 teaspoon 1 teaspoon ground cumin, the oregano, ½ teaspoon black pepper and the crushed red pepper. Break up the turkey with the spices and cook for about 5 minutes.
Dutch Oven Baked Turkey
Add the turkey meat and cook for about 3-4 minutes, just until it's browned. Add the black beans, tomatoes, tomato paste, and spices (chili powder through black pepper) and stir all ingredients well together. Pour in the stout and water, then stir to combine all ingredients. Add the cooked farro.
Dutch Oven Turkey and Vegetables
Instructions. Tap on the times in the instructions below to start a kitchen timer while you cook. Heat the olive oil in a Dutch oven over medium-high heat. Add ground turkey and cook for 5-8 minutes, until no longer pink. Stir in the onions, bell peppers, garlic, Italian seasoning, salt, and black pepper.
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In a large Dutch oven or heavy bottomed pot, heat the olive oil, over medium high heat, until shimmering. Add the ground turkey and cook, breaking it apart with a wooden spoon, until browned, about 8 minutes. Remove with a slottled spoon and reserve. Add more olive oil if needed and add the onions and garlic.
