Tag: chicken broth

Turkey Chili
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This turkey chili recipe is a lighter take on our fave hearty chili recipe.

Lean ground turkey, veggies, tomatoes, and beans are simmered in a rich tomato sauce for slow-cooked flavor in minutes!

A Hearty Favorite
- We love the ingredients in this recipe, it’s packed full of zesty flavor with less calories.
- Turkey chili is ready in 45 minutes from start to finish but tastes like it’s been slow-cooked all day!
- Make ahead and reheat throughout the week or freeze portions for single use in zippered bags for up to 6 months!
- Turkey chili is one of the best recipes for using up leftover meats, veggies, and different toppings!
Double up the batch and freeze it for future baked potatoes, chili dogs, chili nachos, or even to top a Denver omelet.

Ingredients for Turkey Chili
- Turkey: Use lean ground turkey or ground chicken. This recipe can also be made with 2 cups of leftover roast turkey if you’ve got leftovers.
- Beans: I love kidney beans in chili because they hold their shape well. Any variety of canned beans will work in chili. Try black beans, navy beans, or even lentils. Canned beans should be rinsed and drained to reduce excess sodium.
- Sauce: Tomato sauce, broth, and canned tomatoes make up the base of this sauce. I love using Rotel canned tomatoes for an extra punch of flavor but use regular diced tomatoes if it’s what you have.
- Seasonings: Chili powder adds a lot of flavor along with oregano and cumin. Add your own favorite seasonings and spices. For some extra heat add a diced jalapeno or a little bit of cayenne pepper.
How to Make Turkey Chili
1. Brown turkey with onion, garlic, and seasonings (as per the recipe below).
2. Add remaining ingredients and simmer until the sauce is thickened.
Toppings for Turkey Chili

Create a DIY Turkey Chili bar and let everyone choose their favorite toppings!
salsa

guacamole

diced avocado

avocado

sour cream or Greek yogurt

tortilla chips

shredded cheddar cheese

chopped onions

cilantro

green onions
Leftover Turkey Chili?

Leftover turkey chili will keep covered in the refrigerator for up to 4 days and can be frozen in zippered bags for up to 4 months. Reheat on the stovetop.

More Ground Turkey Recipes

Did your family enjoy this Turkey Chili? Leave us a rating and a comment below!
5 from 34 votes↑ Click stars to rate now!
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Turkey Chili

Turkey Chili is a hearty meal to warm up a crowd on a chilly day!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Brown ground turkey, onion, garlic, and chili powder in a large pot until no pink remains.

Add beans, diced tomatoes, broth, tomato sauce, bell pepper, oregano, cumin, and ½ teaspoon each salt and pepper. Stir well to combine.

Bring the chili to a boil over medium-high heat, reduce the heat to low, and let simmer uncovered for 35 to 45 minutes or until thickened. Taste and season with additional salt and pepper.

Use lean ground turkey in this recipe or replace with any ground meat of your choice. 2-3 cups of leftover diced turkey can be used in place of ground turkey.
To make prep quick, while the turkey is browning, prepare the remaining ingredients.
The chili will thicken as it simmers, for a thicker chili, simmer longer.
As with most chili recipes, this makes great leftovers and reheats well.
Keep turkey chili in an airtight container in the fridge for 3-5 days or freeze for up to 4 months. Reheat on the stovetop until heated through.

Calories: 238 | Carbohydrates: 28g | Protein: 27g | Fat: 2g | Cholesterol: 41mg | Sodium: 426mg | Potassium: 939mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1270IU | Vitamin C: 38.3mg | Calcium: 64mg | Iron: 4.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Turkey

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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October 28, 2023
Homemade Roasted Tomato Sauce
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Nothing graces pasta better than the fresh flavor of a homemade roasted tomato sauce!

This easy sauce is made with fresh garden tomatoes, garlic, and herbs roasted in the oven for an extra layer of flavor.

Ingredients for Roasted Tomato Sauce
- Roasting tomatoes for sauce brings out their sweet flavor.
- This is a basic recipe that can be used with any kind of pasta.
Tomatoes: The best tomato sauce starts with fresh ripe tomatoes. If the tomatoes aren’t ripe, the flavor of the sauce won’t be as vibrant and fresh and it may be a bit tart. You can use any variety of tomatoes including grape or cherry tomatoes.

Sweetness: If your tomatoes are quite tart, add ½ of a small red bell pepper to the pan for a little bit of sweetness and some extra flavor. Another option would be to add sugar, ¼ teaspoon at a time while simmering.

Spices & Herbs: This roasted tomato sauce starts with oil, garlic, and dried herbs. If adding fresh herbs, they should be stirred in just before serving.

If you’re short on tomatoes, a can of whole tomatoes can be added when the sauce is simmering. Gently break them up with a spoon.

Peeling tomatoes for this sauce is not required, once roasted, you can peel off any large pieces of skins if you’d like. If you do prefer to peel before roasting you can use this peeling method. Skip peeling if using cherry or grape tomatoes, the skins are very thin.

How to Make Roasted Tomato Sauce
1. Toss tomatoes with olive oil & seasonings and place on a baking sheet with a rim. Roast per the recipe below.
2. While the tomatoes are roasting, cook onion in a saucepan until softened. Add the roasted tomatoes & remaining ingredients and simmer until thickened.
3. Toss with cooked pasta. Serve immediately with freshly grated parmesan cheese & basil (optional).
Tomato Sauce Tips
- Extra tomatoes and/or veggies can be added and roasted with the tomatoes (onions and sweet bell peppers are great choices).
- Thicken homemade tomato sauce by simmering it longer.
- The sauce can be left chunky or blended with a hand blender until smooth.
- Do not rinse or oil the pasta, the starches on the pasta help the sauce stick to it.
- If the tomatoes are acidic, a pinch of sugar or some finely shredded carrot can be added for sweetness.
Storing Tomato Sauce

Keep tomato sauce in a jar with a tight-fitting lid in the refrigerator for up to 5 days.

Or, freeze in freezer bags for up to 6 months. I like to lay the bags flat until they’re frozen then store them upright to save freezer space.

More Tomato Favorites

Did you make this Roasted Tomato Sauce? Be sure to leave a rating and a comment below!
5 from 16 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Homemade Roasted Tomato Sauce

This made-from-scratch roasted tomato sauce is fresh & flavorful. Easy enough for a weekday meal, but elegant enough to serve at a dinner party!

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Preheat the oven to 425°F.

Cut the tomatoes into large chunks.

Place the tomatoes on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, garlic, basil, oregano, and salt & pepper and toss well to coat.

Roast for 25-30 minutes, stirring after 15 minutes. Broil for 5 minutes or just until the tomato gets a little bit of char or color. If desired, remove the tomato skins after roasting.

Meanwhile, heat 1 tablespoon olive oil in a medium saucepan. Cook onion until tender, about 5-6 minutes.

Add the roasted tomatoes to the pan with any juices, broth, wine, and chili flakes. Simmer 35 for 45 minutes or until sauce reaches desired thickness.

Toss with pasta and serve topping with parmesan cheese and fresh basil.

This recipe will lightly dress 1 lb of pasta.
The flavor of this sauce is dependent on the flavor of the tomatoes you use. If the tomatoes aren’t ripe the flavor of the sauce won’t be as vibrant and fresh. Grape or cherry tomatoes work in this recipe too.
Red bell peppers can be added to the pan when roasting the tomatoes for flavor and sweetness. If the tomatoes are acidic, a pinch of sugar or some finely shredded carrot can be added for sweetness.
If you’re short on tomatoes, a can of whole tomatoes can be added when the sauce is simmering.
If adding fresh herbs, they should be stirred in just before serving.
Thicken homemade tomato sauce by simmering it longer. The sauce can be left chunky or blended with a hand blender until smooth.
Do not rinse or oil the pasta, the starches on the pasta help the sauce stick to it.

Calories: 390 | Carbohydrates: 55g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Sodium: 291mg | Potassium: 788mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1966IU | Vitamin C: 38mg | Calcium: 54mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Pasta, Sauce

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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October 21, 2023
Skillet Orange Chicken Recipe
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This Skillet Orange Chicken Recipe is so easy to make — it comes together in 30 minutes or less! Serve it with rice and steamed vegetables or salad and you have an easy weeknight meal.

This recipe for Orange Chicken has a crispy exterior and a sweet, sticky, tangy sauce that comes together all in one pan. It’s loaded with flavor and sure to please the whole family!

I don’t know about you, but Chinese food is one of our favorite things, especially when it can be made completely in 30 minutes!

Takeout can be a lifesaver some days when you just can’t get dinner on the table but I love having a wide range of easy substitutes on hand for when I need something quick but still want something homemade and relatively healthy.

If you’re looking for the Panda Express orange chicken, this Skillet Orange Chicken Recipe is so easy to make — it comes together in 30 minutes or less! Serve it with rice and steamed vegetables or salad and you have an easy weeknight meal.

This Homemade Sweet and Sour Sauce, one pan Chicken Chow Mein, and Meatballs in Orange Sauce are a few more of my favorites!

This easy Orange Chicken recipe is a pan-fried version of the traditional deep-fried Orange Chicken often found in Chinese restaurants.

We like to serve it with this Easy Fried Rice or instant rice to cut down on time, but long grain rice works just as well, and cauliflower rice can be a great option if you’re looking for a low carb substitute.

How to Make Orange Chicken
- First, I lightly coat the chicken pieces in corn starch to ensure a crispy exterior without breading or deep frying. We brown just the outside with a little oil, and then add the sauce.
- The Orange Chicken sauce is made of orange juice, orange marmalade, soy sauce, garlic and a few other tasty ingredients. I like adding a bit of orange marmalade because it makes the sauce extra sticky and it really clings to the chicken!
- If you like things extra spicy, feel free to add an extra pinch or two of red pepper flakes — I like to keep things pretty mild so the kids will enjoy it too!
How to Make Crockpot Orange Chicken

This recipe can easily be adapted to the crockpot! Here’s how:
- Coat and brown the chicken in a frying pan according to the original instructions.
- Add the chicken and the sauce mixture to the crockpot, and cook on high for 2 hours or low for 3-4 hours until the sauce has thickened and the chicken is cooked through. It couldn’t be easier!
- This is a great way to prepare orange chicken for a potluck because it is so easy to keep warm without overcooking. And I guarantee it will be one of the first things to disappear!
4.96 from 69 votes↑ Click stars to rate now!
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Skillet Orange Chicken Recipe

This Skillet Orange Chicken Recipe is so easy — it comes together in 30 minutes or less!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Cook ModePrevent your screen from going dark

Place chicken pieces in a large bowl and add 3 tablespoons corn starch, salt and pepper. Stir to coat.

Heat a large pan over high heat and add oil (add more oil if needed to coat the bottom of your pan).

Add chicken to the pan and cook over high heat, turning once, just until browned, about 2 minutes per side.

Meanwhile, make the Orange Chicken sauce. Whisk together the marmalade, juice, soy sauce, vinegar, garlic, ginger, pepper flakes, chicken broth and 2 tablespoons corn starch.

Once chicken is browned, reduce heat to medium and add the sauce. Cook and stir until sauce has thickened and chicken is cooked through (165° F minimum), about 10 minutes.

Serve over rice as desired.

Calories: 232 | Carbohydrates: 40g | Protein: 14g | Fat: 1g | Cholesterol: 36mg | Sodium: 1466mg | Potassium: 343mg | Sugar: 26g | Vitamin A: 105IU | Vitamin C: 18.3mg | Calcium: 25mg | Iron: 0.8mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine Asian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Ashley Fehr

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May 22, 2018