Turkey and Rye Berry Chili - Butterball Foodservice

Turkey and Rye Berry Chili

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Turkey and Rye Berry Chili

Other Recipe Information

Recipe Yields: 20 servings

To Prepare:

  1. Recipe and image furnished by Plate's Turkey Inspiration Insert.


6 cups Water
1 cup Rye berries
4 lb. Turkey, ground into 1/4–1/2-inch pieces
2 oz. Vegetable oil
4 1/4 cups White onions, diced
1 1/2 cups Carrots, diced
1 1/2 cups Red peppers, diced
2 ea. Jalapeño peppers, seeded, diced
3 ea. Poblano peppers, seeded, diced
1 3/4 tbsp. Kosher salt
3/4 cup Chili powder, dark
1 1/4 tbsp. Cumin, ground
3/4 tbsp. Coriander, ground
1 3/4 tbsp. Mexican oregano
2 ea. Bay leave
3/4 gal. Chicken stock
4 cups Tomatoes, diced, with juice
1 tbsp. Chipotle peppers in adobo sauce, canned, finely minced
3/4 tbsp. Garlic, chopped
2/3 cup Cilantro, chopped


  1. In a large pot over medium heat, bring rye berries and water to a boil. Reduce heat and simmer, covered, for 45 minutes until al dente. Reserve.
  2. In a heavy-bottomed pot, brown turkey in vegetable oil. Using a slotted spoon, transfer turkey to bowl. Heat pan juices to medium-high, add onions, carrots and peppers, reduce heat to medium and sauté until tender, approximately 5 minutes. Add salt and spices; sauté for 5 minutes. Add browned turkey, stock and tomatoes and simmer 20 minutes. Add rye berries, chipotle chilies and garlic. Simmer for 15 minutes.
  3. Remove from heat. Discard bay leaves. Stir in cilantro, seasonings, then serve.
Serve with confidence.®


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