08 February 2011

chipotle turkey chili

With most of the country being hit by a harsher than normal February, I'm not here to gloat about the summer-like tempertaures we've been having in the bay area. In fact,  I whipped up this super flavorful and super delicious bowl of chili in honor of you!
If you're cold, if you're simply in the mood for a hearty bowl of meat and veggies, or if you're looking for an excuse to take a night in with your honey and cuddle up with a bowl of chili (it is Valentine's time),  this recipe is for you. With tons of flavor, just enough heat, and turkey instead of beef, making it a little healthier, this chili is one of the best chilis I've ever made. You won't miss the beef, I promise.

I enjoyed mine with a huge dollop of sour cream, a cold beer, and a side of sun dried tomato corn bread! I suggest you do the same. Are you looking for something just as hearty, but quite not as rich? Try out my recipe for White Bean Turkey Chili, along with this recipe, it ranks up there as one of my favorite go-to's for cold days.



chipotle turkey chili
note: this recipe packs a little punch of heat. It wasn't too much for me, but if you prefer a milder chili, try leaving out the jalapeno, using only 1 chipotle, and/or using a milder chili powder.
1 large poblano pepper
1 jalapeno pepper
Extra virgin olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
1 1/2 lbs. ground lean turkey
3 tsp chili powder (I used Medium Hatch Chili Powder)
2 chipotle peppers in adobo sauce, chopped
1 Tbsp adobo sauce from can of chipotle peppers
1/2 c chicken stock
1 14.5 oz can kidney beans, drained and rinsed
1 28 oz. can crushed tomatoes
salt and pepper 
sour cream, for serving
chopped parsley, for serving

Preheat oven to 400 degrees F. Place poblano and jalapeno peppers on a baking sheet lined with foil, drizzle with olive oil, and rub to coat. Roast peppers in oven about 30 minutes, turning once during roasting. Remove from oven, immediately wrap loosely in foil, and let sit 15-30 minutes. Peel off and discard the skin. Remove the seeds and ribs, and discard. Dice peppers and set aside.

Heat 2 Tbsp olive in in a large pot over medium heat. Add onion and garlic and saute until softened, 5 to 8 minutes. Add ground turkey and heat until cooked through, breaking up into pieces and stirring occasionally as it cooks. Season with salt and pepper. Once cooked, add chili powder, chipotle peppers, jalapeno and poblano peppers, and adobo sauce. Stir to combine then add chicken stock, beans, and tomatoes. Cover, reduce heat to low, and let cook at least 1 to 2 hours, stirring ocassionally. Season with salt, pepper, and chili powder to taste before serving.

Serve in bowls topped with sour cream and chopped fresh parsley.

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