Chipotle Turkey Chili
Recipe inspired by Rachael Ray/ The Food Network
Serves 4 with extra side dishes or 2 hungry people
Here is what I used to make this dish:
All photos by Sally for 1055.
1 Cup Chicken broth, or more if you need it
2 TBS Extra Virgin Olive Oil
1 to 1.5 pounds ground turkey
salt and pepper
1 onion, chopped.
* 1 red or green bell pepper, chopped (I did not have a pepper so I used brocolli)
1 Jalapeno, finely chopped, stems and seeds removed
4 cloves garlic, grated
1 or 2 tablespoons finely chopped seeded chipotle in adobo sauce
1 rounded tablespoon smoked sweet paprika
Scant palmful ground cumin
Scant palmful coriander
2 pinches ground cinnamon
1/4 cup tomato paste
1 can petete diced tomatoes
Serve with tortia chips and sour cream if desired.
Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the ground turkey and brown and crumble the meat, and season with salt and pepper.
While the turkey is browning, chop up the onion and broccoli (or peppers)
Add the onions and broccoli (or bell peppers) to the pan.
Grate in the garlic and add the jalepino.
GREAT TIP! This jalepino pepper is not fuzzy or rotten. It's frozen.
When I go to the Green Market and buy a small basket of jalepinos, I know I'll never use them all in time so I pop them in the freezer. Just put them in a plastic bag and pull them out when you need them. Frozen peppers are better for recipes that you are cooking, not as good when using for fresh dishes like salsa.
Now add the Chipotle in adobo. This comes in a can at the grocery store but you never use the entire can. Another great tip, once you open the can and use what you need, take the rest, chop the chilies up with the sauce then freeze it. Now when you have a recipe that calls for Chipolte in abode, you can just pull it out of the freezer, slice off how much you need and add it to your recipe!
Put in the rest of the spices, paprika, cumin, coriander, and cinnamon. Stir and cook to soften, 10 minutes more.
Add the tomato paste and tomaotes and stir 1 minute.
Deglaze the pan with the chicken stock. Simmer over low heat to thicken 20 to 30 minutes.
Serve with what you like. I had sour cream and tortial chips on hand. Can also serve wtih choipped onion, cilantro, grated cheese, what ever you want.
Sally’s Notes: I based this recipe on a Rachel Ray Turkey Chili recipe, but she puts bacon in it and I don't
If you don’t like heat omit the chipotle in adobo and jalapeno, or cut back.
Normally I would have used a bell pepper instead of brocolli but I did not have peppers and I did have this beautiful organic brocolli from Tunies so I put it in. That's what I love about chili, you can make it different and use what you have!