CHIPOTLE CHILI RECIPE
This chunky chipotle chili recipe is made with a mix of peppers, chili seasoning, and lots of chipotles in adobo sauce for the best rich and smoky flavor.
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot to medium-high heat and add the ground turkey (or beef), onion and peppers. Cook them down about 10 minutes, or until the meat is cooked through and the vegetables are softened.
- Add the garlic and cook another minute, stirring.
- If using fresh tomatoes, chop them and add them to the pot. Cook about 10 minutes to let them break down. If using canned fire roasted tomatoes, just add them to the pot and go to the next step.
- Add the remaining ingredients and give it all a good stir.
- Reduce the heat and cook the chili on low heat for at least 1 hour to let the flavors develop, stirring every now and then. Adjust for seasonings if you wish. Alternatively, you can transfer everything to a slow cooker or crock pot at this stage and cook on high for 1-2 hours, or on low for 3-4 hours, until the flavors develop to your preference.
- Serve in bowls with your favorite fixin's.
Nutrition Facts : Calories 151 kcal, Carbohydrate 9 g, Protein 21 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 47 mg, Sodium 442 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
TURKEY CHIPOTLE CHILI WITH PEPPER JACK CHEESE CORN CAKE TOPPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings, with leftovers
Number Of Ingredients 14
Steps:
- Heat deep skillet or wide pot over medium high heat. Add oil and turkey. Crumble meat as it cooks, 3 minutes. Add the onions and garlic, chili powder, and chipotle. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock, tomatoes, and beans and bring to a bubble. Reduce heat and simmer 10 minutes.
- Heat a nonstick griddle pan over medium high heat. Mix batter and cheese together. Rub grill with butter, nesting the butter in a paper towel to hold on to it. Ladle the batter to make 3-inch cheese and corn cakes. Cook 3 minutes on each side, until golden. Transfer them to a plate and cover with foil to keep warm.
- Serve bowls of chili with cheese-corn toppers -- like a spicy, corn topped chili pot pie.
TURKEY AND HOMINY CHILI WITH SMOKY CHIPOTLE
Making an authentic pozole - the fragrant Mexican hominy stew - has been on my list of things to do for years, but it can be very labor intensive. One recipe by Diana Kennedy, the author of Mexican cookbooks, calls for trimming hominy and boiling a pig's head. Just reading about it causes my enthusiasm to wane. This stew is a compromise; a sort of a pozole-chili hybrid, loaded with ground turkey, bell peppers, hominy and pinto beans. Chile powder adds heat, jalapeño brightness and canned chipotle chile in adobo smokiness and depth. A bottle of beer provides a pleasant bitterness that complements the spice. This recipe makes a very large batch perfect for entertaining or for stocking the freezer, but you can easily half it to feed a family of four.
Provided by Melissa Clark
Categories dinner, one pot, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- In a large pot over medium-high heat, warm 1 tablespoon oil. Brown half the ground turkey with 3/4 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally until golden, 6 to 8 minutes. Stir in half the garlic and half the chili powder and sauté for another 30 seconds. Using a slotted spoon, transfer turkey to a bowl. Brown remaining turkey in same manner, transferring it to bowl with rest of turkey.
- Add remaining 2 tablespoons oil to pot and sauté onions, bell peppers and jalapeño peppers with remaining 1/2 teaspoon salt. Cook, stirring, until onion is translucent, about 10 minutes.
- Return ground turkey and any liquid in bowl to pot and add tomato purée, hominy, beans, beer, chipotles, oregano and bay leaves with 3 cups water. Simmer chili, partly covered, until it is thick enough for your taste, about 1 hour. Serve hot, garnished with sour cream, scallions, cilantro and lime wedges.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 11 grams, Carbohydrate 43 grams, Fat 16 grams, Fiber 10 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1116 milligrams, Sugar 8 grams, TransFat 0 grams
CHIPOTLE TURKEY CHILI
I combined a few chili recipes for this spicy low-fat variety. It's great with crusty rolls or baked tortilla chips. -Christie Ladd of Mechanicsburg, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 293 calories, Fat 8g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 844mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 9g fiber), Protein 22g protein. Diabetic Exchanges
TURKEY CHIPOTLE CHILI
Categories Bean Garlic Onion turkey Super Bowl Hot Pepper Fall Winter Poker/Game Night Tomatillo Gourmet
Yield Makes about 14 cups, serving 6 to 8
Number Of Ingredients 19
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.
EMILY'S CHIPOTLE CHILI
The chipotle peppers give this slow cooker chili a subtle, smoky flavor. Add more minced chipotle peppers to taste. Serve with sour cream, sharp Cheddar cheese, and chopped fresh cilantro.
Provided by emily.weaver.brown
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 8h35m
Yield 8
Number Of Ingredients 14
Steps:
- Cook sausage and ground beef in a large pot over medium-high heat until lightly browned and crumbly. When the meat has released its grease, and has begun to brown, drain off accumulated grease, and season with chili powder, cumin, and coriander. Cook and stir for 1 minute until fragrant, then stir in the garlic and onion. Cook until the onion has softened and turned translucent, about 4 minutes.
- Stir in the diced tomatoes, tomato sauce, kidney beans, chipotle peppers, salt, and pepper. Bring to a simmer, then pour the chili into a slow cooker. Cover, and cook on Low for 8 to 10 hours. Stir in tomato paste an hour before the chili is done.
Nutrition Facts : Calories 448.3 calories, Carbohydrate 23.5 g, Cholesterol 99.5 mg, Fat 24.9 g, Fiber 7.7 g, Protein 32.9 g, SaturatedFat 9 g, Sodium 1475.9 mg, Sugar 8.3 g
TURKEY-CHIPOTLE CHILE
When you crave something hot and filling, a bowl of this chili will do the trick.
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- In a 2-quart saucepan, sauté bell pepper and onion in oil over medium heat 5 minutes. Add turkey and cook, stirring, about 5 minutes. Add tomato sauce, beans, seasonings, and chipotle. Stir well. Increase heat, stirring, until mixture comes to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Ladle into bowls; top with cheese.
TURKEY CHILI
You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be ready in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.
Provided by Pierre Franey
Categories weeknight, project, main course, side dish
Time 35m
Yield 6 servings or more
Number Of Ingredients 18
Steps:
- Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
- Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
- Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
- Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.
Nutrition Facts : @context http, Calories 680, UnsaturatedFat 15 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 14 grams, Protein 55 grams, SaturatedFat 11 grams, Sodium 1496 milligrams, Sugar 14 grams, TransFat 1 gram
HEALTHY CHIPOTLE TURKEY CHILI
If you love hot and spicy you will love this chili. Adjust chili powder and chipotle pepper for spiciness.
Provided by FirstChoiceHealthyF
Categories < 60 Mins
Time 45m
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large skillet over medium-high heat.
- Add onion, garlic, chili powder, and oregano. Stir for about 3 minutes.
- Stir in tomato paste, chipotle peppers, and adobe sauce; cook 1 minute.
- Add turkey, breaking it up and cooking until the meat loses its raw color, about 8 minutes.
- Add chicken broth and simmer until reduced by about half; about 10 minutes.
- Add tomatoes, crushing them through your fingers into skillet along with their juices and beans.
- Bring to a boil, uncovered, stir occasionally until thick, about 10 minutes.
TURKEY CHILI
Rather than browning the meat first, which doesn't do much for lean ground turkey and can actually make it tough, this recipe prioritizes cooking down the vegetables first. Onions and canned tomatoes fried in olive oil provide an umami-rich flavor base for turkey's blank canvas, and the adobo sauce from canned chipotle peppers does a lot of this dish's heavy lifting. Optional toppings like shredded cheese and sour cream help cool down the spice. One of the best ways to enjoy this simple but powerful chili is over French fries with melted cheese, or tossed with some cooked spaghetti. It's so great on its own, as well.
Provided by Eric Kim
Categories dinner, easy, soups and stews, main course
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent and starting to brown at the edges, 5 to 7 minutes.
- Use a fork to fish the tomatoes out of the can and add them to the pot, leaving behind the juice for now. Season with salt and cook the tomatoes, breaking them up with the wooden spoon and stirring occasionally, until jammy and their liquid has reduced significantly, 5 to 7 minutes.
- Stir in the chili powder and cook until fragrant, just a few seconds. Add the ground turkey, season with salt and stir to combine, breaking up the meat with the spoon. (Don't worry about browning or cooking it through here, as it will do so when it simmers.) Stir in the reserved liquid from the tomato can.
- Use the fork to fish out as many chipotle peppers from the can as you would like, starting with two or three, and add to the pot, breaking them up with the wooden spoon, along with all of the adobo sauce. The more peppers you use, the spicier your final chili will be; if you like spice, just add the entire can. (Store any peppers you don't use in an airtight container in the refrigerator for up to a week and in the freezer for up to 2 months.) Fill the empty chipotle can with cold tap water, swish it around and add to the pot. Stir to combine.
- Bring the chili to a simmer over medium-high heat - you should see occasional small bubbles breaking the surface of the mixture - then cover the pot and reduce the heat to continue simmering over medium-low, stirring occasionally, until the liquid has reduced and the tomatoes have broken down, about 20 minutes. The chili should look thick and shiny, but not too thick that you couldn't ladle it into a bowl. (If it's too watery, then simmer with the lid off for another 5 minutes, stirring occasionally.) Taste and add more salt if desired. Serve with cheese, sour cream and cilantro, if using.
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