Spicy Chipotle Turkey Chili Food

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.

30-MINUTE TURKEY CHILI

Steps:

• Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
• Ladle the chili into bowls and serve with the garnishes of your choice.

SPICY CHIPOTLE TURKEY CHILI

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.

JAY'S SPICY SLOW COOKER TURKEY CHILI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir taco seasoning into ground turkey until evenly coated.
• Mix seasoned ground turkey, onion, crushed tomatoes, kidney beans, tomato soup, black beans, chili powder, green chile peppers, chipotle peppers from adobo sauce, chile-garlic sauce, black pepper, salt, basil, paprika, and cayenne pepper in a slow cooker.
• Cook on Low, 8 to 9 hours (or High about 4 hours).

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.

SPICY TURKEY CHILI

Steps:

• In a 5- to 6-quart slow cooker, combine turkey, garlic, onion, serrano chiles, chipotle chile, tomato puree, chili powder, and 1 teaspoon salt. Cover and cook on high until turkey is fork-tender, 3 hours (or 6 hours on low).
• Add beans and cook until warmed through, about 30 minutes more. Stir in vinegar and season with salt.

SPICY CHIPOTLE-BLACK BEAN CHILI

Steps:

• Place Creole seasoning in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. , In a Dutch oven, saute beef in oil in batches. Stir in the onion, chipotle peppers and garlic. Cook 3 minutes longer or until onion is tender. Drain. , Stir in the masa harina, chili powder, Worcestershire sauce, cumin, cinnamon, salt and cayenne. Cook and stir for 3-5 minutes. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beef is tender. , Stir in beans; heat through. Garnish with cheddar cheese and/or red onion if desired.

SPICY TURKEY CHILI

Steps:

• In a slow cooker, combine turkey, beans, tomatoes, chili seasoning, chile peppers, tomato sauce, onion and water. Cook on low 3 to 4 hours. Serve hot.

HEALTHY CHIPOTLE TURKEY CHILI

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.