Time 40m Number Of Ingredients 13 Steps:
Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.
Time 30m Yield 4 Number Of Ingredients 11 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.
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.
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.
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.
Time 2h30m Yield 6 servings Number Of Ingredients 25 Steps:
Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat to reconstitute. Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon. Add the ground turkey and brown and crumble the meat, and season with salt and pepper. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, and cinnamon. Stir and cook to soften, 10 minutes more. Add the tomato paste, and stir 1 minute. Deglaze the pan with the beer. Puree the anchos and stock. Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken 20 to 30 minutes. Cool and store for a make-ahead meal. To reheat: Reheat over a medium flame on the stovetop, stirring occasionally. Serve with the garnishes of your choice.
Time 4h30m Number Of Ingredients 16 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!
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.
Time 55m Yield 8 servings. Number Of Ingredients 12 Steps:
Preheat oven to 400°. In batches, arrange tortilla pieces in a single layer on an ungreased baking sheet and bake 6-8 minutes or until crisp., In a large bowl, toss turkey with onion and garlic. Place lime juice and peppers in a blender; cover and process until blended., Arrange half of the tortilla pieces in a greased 13x9-in. baking dish. Layer with turkey mixture, beans, 1-1/2 cups cheese and chipotle mixture. Top with the remaining tortilla pieces and cheese. Pour broth over top., Bake, uncovered, 25-30 minutes or until cheese is melted. Sprinkle with cilantro. If desired, serve with rice and sour cream.
Time 15m Yield 6 Number Of Ingredients 8 Steps:
In 3-quart saucepan, heat oil over medium-high heat. Add turkey and poblano chile; cook 5 minutes, stirring occasionally, until turkey is no longer pink. Stir in water, chile pepper powder, beans and salsa. Cover; heat to boiling. Mash beans slightly with potato masher until soup is slightly thickened. Garnish individual servings with cheese.
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.
Time 2h30m Yield 14 Number Of Ingredients 16 Steps:
Cook and stir the ground turkey in a large pot over medium heat until crumbly and no longer pink, about 5 minutes. Stir in the crushed tomatoes, tomato sauce, kidney beans, pinto beans, black beans, onion, garlic, and red wine. Season with chili powder, cumin, parsley, oregano, black pepper, red pepper flakes, and bay leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 2 hours. Stir the chili occasionally as it simmers. Remove and discard bay leaves before serving.
More about “chipotle turkey chili recipes”
Time 35m Yield 4 Number Of Ingredients 10 Steps:
Preheat an outdoor grill for medium-high heat, and lightly oil grate. Place the ground turkey, onion, cilantro, chipotle chile pepper, garlic powder, onion powder, seasoned salt, and black pepper in a mixing bowl; mix well. Form into 4 patties. Cook the hamburgers on the preheated grill until the turkey is no longer pink in the center, about 4 minutes per side. Place the mozzarella slices on the patties 2 minutes before they are ready. Serve on the toasted buns.
