Turkey Chipotle Chili With Pepper Jack Cheese Corn Cake Toppers Recipes

CHIPOTLE TURKEY CHILI

Steps:

• Drain chipotle peppers; set aside 2 tablespoons adobo sauce. Seed and chop three peppers; set aside. (Save remaining peppers and sauce for another use.), In a large Dutch oven or soup kettle coated with cooking spray, cook the turkey, carrots, green pepper, onion, garlic and reserved peppers over medium heat until meat is no longer pink; drain if necessary. Stir in the tomatoes, broth, tomato sauce, oregano, basil, chili powder, cumin and reserved adobo sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the beans. Cover and simmer for 15-20 minutes or until heated through.

CHIPOTLE TURKEY CHILI

Steps:

• In 4-quart saucepan, cook turkey, onion and garlic over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink; drain.
• Stir in corn, beans, broth, salt and chile. Heat to boiling. Reduce heat to medium; cover and simmer 10 to 15 minutes to blend flavors, stirring occasionally.
• Stir in 1/4 cup of the sour cream and 1/4 cup of the cilantro. Serve with remaining 1/4 cup sour cream, 1/4 cup cilantro and the cheese.

TURKEY CHIPOTLE CHILI

Steps:

• If using the canned chipotle chilies, in a blender purée them with the water and reserve the purée. If using dried chipotle chilies, stem and seed them wearing rubber gloves, in a small bowl let them soak in the boiling-hot water for 20 minutes, and in a blender purée the mixture, reserving the purée.
• In a large heavy kettle cook the onions and 5 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the cumin, and cook the mixture, stirring, for 30 seconds. Add the turkey and cook the mixture, stirring and breaking up the lumps, until the turkey is no longer pink. Add the reserved chipotle purée, the reserved tomatillo purée, the broth, the bay leaf, the orégano, and the salt and simmer the mixture, uncovered, adding more water if necessary to keep the turkey barely covered, for 1 hour. Stir in the bell pepper, the canned green chilies, and the cornmeal and simmer the mixture, stirring occasionally, for 30 minutes. Stir in the white beans, the coriander, the remaining 2 garlic cloves, minced, and salt to taste, simmer the chili for 3 to 5 minutes, or until the beans are heated through, and discard the bay leaf. The chili may be frozen or made 3 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili with the sour cream.

TURKEY AND CHIPOTLE CHILI RECIPE

Steps:

• Put slow cooker on high and add red onion, carrots and bell pepper.
• Then put the turkey on top of the veggies.
• Add 1/2 cup of chicken stock and chili seasoning and mix into the turkey meat.
• Cover with zucchini, corn, tomatoes, beans, chipotle peppers, the remainder of your chicken stock, salt and pepper to taste.
• Stir in your slow cooker until combined.
• Cover slow cooker and let the chili cook for at least 4 hours on high, or 10 hours on low.
• Taste throughout cooking and adjust salt and pepper levels to your desire.
• Serve with cheddar cheese, sour cream, chopped scallions and enjoy!