Turkey Chili Taco Rice ターキーチリ タコライス

turkey chili taco rice

I have been getting many questions about my Turkey Chili on Instagram ever since I posted a photo about a month ago. Everyone is asking when I am I going to post the recipe. That day has finally come yay! I was waiting for the weather to get a little bit cooler before posting this hearty Chili dish. We had such a long hot Summer in Seattle so it took some time getting into a Chili mood. I have been making this recipe for years, based on my Mom’s amazing Beef Chili recipe, but I switched it up a bit a couple of years ago and started using ground Turkey instead of Beef. Let me tell you once I made the switch I never looked back. I know some of you are very skeptical about using Turkey in their Chili and I was the same but not anymore. I think the turkey makes the Chili so much lighter and fresher tasting. My whole family loves it too even Mom!

We grew up eating chili on top of Japanese rice in our family but now I also love using my Turkey Chili as a topping for my Taco Rice. Taco Rice is a brilliant East meets West dish invented by a local Chef during the 80’s in Okinawa Japan. Think of it as all the fixings for a Taco on top of rice instead of inside a tortilla. Usually the topping is a regular spicy ground meat mixture but I think the Turkey Chili kicks up this Taco Rice to another level. Of course you can make the Turkey Chili and not do the Taco Rice part but I encourage you to try it. I think you’ll find out why this dish is still so popular after more than thirty years.

Ingredients: Serves 6

2 lbs ground turkey
2 medium onions, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
2 Tablespoons Olive Oil
1/3 cup Worcestershire Sauce
1 can (28 oz.) crushed tomatoes in purée
2 cans (16 oz.) red kidney beans, drained & rinsed
1 can (6 oz.) tomato paste
1 can (6 oz.) mild chopped green chiles
1/4 cup chili powder (you can use less if you like it more mild)
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper (optional)
1 teaspoon sea salt (or to taste)

For the Taco Rice you’ll need:

Cooked Japanese Rice (enough for each serving)
Shredded Iceberg Lettuce
Chopped Tomatoes
Shredded Cheese (I use a Mexican shredded cheese mix)
Crumbled Tortilla Chips

Method:

In a large Dutch Oven or Pot, add the Olive Oil and, over medium high heat, add the Turkey and brown for 8 to 10 minutes, breaking up the meat and stirring occasionally. Add the onion, green pepper and garlic. Cook for 8 to 10 minutes, stirring frequently. When the vegetables soften a little add the Tomato Paste and Red Pepper Flakes and cook until completely incorporated, about 2-3 minutes. You want to rust the tomato paste a little. Stir in Worcestershire Sauce, tomatoes, beans, chilies, chili powder, cumin and salt. Bring to a boil then reduce heat to low and simmer for 45 minutes, stirring occasionally.

Fill each bowl with rice and a generous serving of Chili. Top with shredded lettuce, chopped tomatoes, shredded cheese. Top with crumbled Tortilla Chips and serve.

Turkey Chili Taco Rice ターキーチリ タコライス
Serves: 6
 
Taco Rice is a brilliant East meets West dish invented by a local Chef during the 80's in Okinawa Japan. Think of it as all the fixings for a Taco on top of rice instead of inside a tortilla. Usually the topping is a regular spicy ground meat mixture but I think the Turkey Chili kicks up this Taco Rice to another level.
Ingredients
  • 2 lbs ground turkey
  • 2 medium onions, chopped
  • 1 green bell pepper, chopped
  • 3 garlic cloves, minced
  • 2 Tablespoons Olive Oil
  • ⅓ cup Worcestershire Sauce
  • 1 can (28 oz.) crushed tomatoes in purée
  • 2 cans (16 oz.) red kidney beans, drained & rinsed
  • 1 can (6 oz.) tomato paste
  • 1 can (6 oz.) mild chopped green chiles
  • ¼ cup chili powder (you can use less if you like it more mild)
  • 1 teaspoon ground cumin
  • ½ teaspoon crushed red pepper (optional)
  • 1 teaspoon sea salt (or to taste)
  • ----------------------
  • For the Taco Rice you'll need:
  • Cooked Japanese Rice (enough for each serving)
  • Shredded Iceberg Lettuce
  • Chopped Tomatoes
  • Shredded Cheese (I use a Mexican shredded cheese mix)
  • Crumbled Tortilla Chips
Instructions
  1. In a large Dutch Oven or Pot, add the Olive Oil and, over medium high heat, add the Turkey and brown for 8 to 10 minutes, breaking up the meat and stirring occasionally. Add the onion, green pepper and garlic. Cook for 8 to 10 minutes, stirring frequently. When the vegetables soften a little add the Tomato Paste and Red Pepper Flakes and cook until completely incorporated, about 2-3 minutes. You want to rust the tomato paste a little. Stir in Worcestershire Sauce, tomatoes, beans, chilies, chili powder, cumin and salt. Bring to a boil then reduce heat to low and simmer for 45 minutes, stirring occasionally.
  2. Fill each bowl with rice and a generous serving of Chili. Top with shredded lettuce, chopped tomatoes, shredded cheese. Top with crumbled Tortilla Chips and serve.

 

Comments

  1. Thank you so much for the recipe! I have been looking for chili’s recipe for months! I think this one is a keeper. Can’t wait to try it!

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