Cook
52m
Ingredients
Method
Turn cooking mode on
Step 1
Melt 4 tablespoons of the butter over high heat in a large 6 qt. dutch oven or stockpot. Add the diced turkey breast and cook until the turkey browns, about 5 minutes. Remove the turkey from the pan and set it aside. Reduce the heat to medium and add the remaining 4 tablespoons of butter. When melted, add the onion, celery, red pepper, and garlic. Cook for about 5 minutes until the vegetables soften, stirring occasionally.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
8
M
I
For the Chili:
8
tbsp
Butter, divided
2
lb
Turkey breast , cooked, cut into 1-in chunks
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For the best results in flavor and consistency, make the chili in advance, chill, then reheat over medium heat.
Only visible to you
Made it?
Cancel
April M
4 months ago
I’m excited! How much chicken broth do you need - I don’t see that qty in the ingredients?
Like
Reply
Cancel
Elizabeth Heiskell
4 months ago
It should be about 6 cups, but you may need to add more or less depending on the consistency you like.
Like
Reply
Cancel
A
Alyce P
4 months ago
I’d love to make this based but the ingredient list that’s provided is completely different from what’s shown in the video. Could the list be updated with ingredients used in the video? Thank you!
Like
Reply
Cancel
Elizabeth Heiskell
4 months ago
So sorry about that, friend! Thank you so much for catching it — I’m moving a little too fast over here these days. I just updated it, so you should be good to go. Let me know how it turns out!!
Like
Reply
Cancel
Cook
52m
Ingredients
Method
Turn cooking mode on
Step 1
Melt 4 tablespoons of the butter over high heat in a large 6 qt. dutch oven or stockpot. Add the diced turkey breast and cook until the turkey browns, about 5 minutes. Remove the turkey from the pan and set it aside. Reduce the heat to medium and add the remaining 4 tablespoons of butter. When melted, add the onion, celery, red pepper, and garlic. Cook for about 5 minutes until the vegetables soften, stirring occasionally.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
8
M
I
For the Chili:
8
tbsp
Butter, divided
2
lb
Turkey breast , cooked, cut into 1-in chunks
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For the best results in flavor and consistency, make the chili in advance, chill, then reheat over medium heat.
Only visible to you
Made it?
Cancel
April M
4 months ago
I’m excited! How much chicken broth do you need - I don’t see that qty in the ingredients?
Like
Reply
Cancel
Elizabeth Heiskell
4 months ago
It should be about 6 cups, but you may need to add more or less depending on the consistency you like.
Like
Reply
Cancel
A
Alyce P
4 months ago
I’d love to make this based but the ingredient list that’s provided is completely different from what’s shown in the video. Could the list be updated with ingredients used in the video? Thank you!
Like
Reply
Cancel
Elizabeth Heiskell
4 months ago
So sorry about that, friend! Thank you so much for catching it — I’m moving a little too fast over here these days. I just updated it, so you should be good to go. Let me know how it turns out!!
Like
Reply
Cancel
