Turkey Chipotle Chili – A thick, deep, rich tomato based chili using two types of turkey, two types of beans, and two types of chiles slow cooked until you’re ready to eat. Cold weather has arrived. My heater has been turned on twice now. I try to use the heater sparingly but the time is coming that it will be on 24/7 like the AC in August. With the advent of cooler weather means more and more soups, stews, and chilies in my slow cooker!
Taking inventory on the blog, I have a beef, chicken, and pork chili. So, it was turkey’s turn, which turns out to be perfect timing with the holidays around the corner and the inevitable turkey leftovers.
Every time I use ground turkey, I stop and wonder why I don’t use it more often. It’s good for you, high in protein and low in fat. It’s got a heartier texture than ground chicken. It’s just a nice meat that I should keep on hand. If you are going to use holiday leftovers in this, don’t add your cooked turkey until 10 minutes or so before you want to serve it. Since it’s already cooked, you don’t want to dry it out by having it in the slow cooker all day.
I love chipotle in adobo, but those bad boys are not weak. I added two because I wanted to prove I wasn’t weak, but made it to where I couldn’t serve this dish to Elizabeth. If your family likes it a wee bit on the spicy side, add the two chilies. If not, one is more than sufficient. And if you all walk on the wild side and like to feel the burn, add three. I also used a Mexican beer in this recipe but if you are opposed to cooking with alcohol, just add an extra cup of broth. For garnishing, you really can go anyway way you want. I went simple with some cilantro and radish for crunch. You could add sour cream, cheese, raw onion, green onion, tortilla chips, chocolate chip cookies, really any thing you want. Maybe even a squeeze of lime.
I was originally just going to use ground turkey but a friend suggested the two types of turkey, for texture. He was correct (he does enjoy hearing he’s right). I loved the firmer solid pieces of turkey breast but the softer, yet more seasoned ground turkey, was a nice contrast.
- 1 lb ground turkey
- 1 lb turkey breast
- 2-15 oz can white beans; drained/rinsed
- 1-15 oz pinto beans; drained/rinsed
- 4 Anaheim chilies; roasted
- 8 oz Mexican beer
- 2 chipotles in adobo; diced
- 1 tsp adobo sauce
- 1-14.5 can diced tomatoes; drained and juice reserved
- 2 tsp. cumin
- 1 tsp sweet paprika
- 1 red bell pepper; diced
- 1 cup onions; diced
- 3 cups chicken broth
- 1-6 oz can tomato paste
- 1 tbsp extra virgin olive oil
- Salt and pepper; to taste
- 2 cloves garlic
- Turn broiler on.
- Clean, cut, de-seed and de-vein chilies.
- Place on a foil-lined baking sheet.
- Broil for 10-15 minutes, flipping and rotating the chilies, watching carefully that they char but not burn.
- Remove from the broiler, allow to cool and then dice.
- Add the drained/rinsed beans, bell pepper, roasted Anaheim chilies, garlic, and onions to a slow cooker.
- Heat a large skillet on medium-high and add the olive oil, brown both the ground turkey and turkey breast that has been seasoned with salt and pepper. Cook until the turkey has color, but it does not need to be fully cooked. Add it to the slow cooker.
- Dice the chipotle in adobo and add to the tomato juice. Mix in the adobo sauce, cumin, salt, pepper, and paprika, then pour into the slow clocker, mix well.
- Pour in the Mexican beer and chicken broth; stir well.
- Place the lid on and cook on high for 1 hour.
- Place the tomato paste in a bowl and ladle out the liquid from the slow cooker, whisking it into the tomato paste until the paste is a thick liquid. Pour the liquid into the slow cooker, stir well, replace the lid and cook for an additional hour on high or 3 hours on low. After this time, reduce heat to keep warm.
- Garnish with cheese, onions, sour cream, radishes, green onions, cilantro, and such, serve, and enjoy.
A few weeks ago, I had my first recipe with Sunday Supper Movement, Pork Chops with Glazed Apples and Vegetables. I enjoyed my time with the group so much, I jumped on board to participate in this weeks edition: Warming Trends.
- Drunken Pumpkin Spice Latte by Hezzi-D’s Books and Cooks
- Hot Mulled Caramel Apple Sangria by The Crumby Cupcake
- Mexican Atole by Curious Cuisiniere
- Gluten Free Hot Spiked Apple Cider by Gluten Free Crumbley
- Apple Pear Crisp by The Freshman Cook
- Bananas Foster by Pies and Plots
- Chocolate Hazelnut Lava Cake by Brunch with Joy
- Fudge Pudding Cake by Cosmopolitan Cornbread
- Honeycrisp Apple Tart by The Redhead Baker
- Pumpkin Cheesecake in Pumpkins by Desserts Required
- Warm Cardamom and Coconut Rice Pudding by Fearless Dining
Main Dishes and Soups
- Beef Brats and Beans Soup by Cindy’s Recipes and Writings
- Beef Pot Pie with Herbed Biscuits by From Gate to Plate
- Best Ever White Bean and Mushroom Soup by Pancake Warriors
- Braised Venison with Plums by Food Lust People Love
- Butternut Squash Chili by Amee’s Savory Dish
- Butternut Squash Risotto with Pears and Sage by The Wimpy Vegetarian
- Carbonnade Flamande by Tara’s Multicultural Table
- Classic Italian Meat Sauce by That Skinny Chick Can Bake
- Creamy Cauliflower Broccoli Cheese Soup by Cupcakes & Kale Chips
- Hearty Chickpea Soup by The Food Hunter’s Guide to Cuisine
- Creamy Stove-Top Alfredo with Bacon and Green Beans by Peaceful Cooking
- Crockpot Creamy Chicken and Noodles by Confessions of a Cooking Diva
- Curry Debal by Palatable Pastime
- Easy Sweet Potato Soup by Healing Tomato
- Easy Zuppa Toscana Soup Copycat by Fantastical Sharing of Recipes
- French Onion Soup by Grumpy’s Honeybunch
- Gingered Butternut Squash Soup by Noshing With The Nolands
- Hearty Turkey Lentil Soup by A Gouda Life
- Hearty Vegetable Beef Soup by Party Food and Entertaining
- Mango Habanero Sauce by What Smells So Good?
- Oxtail Stew by Nosh My Way
- Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting by Serena Bakes Simply from Scratch
- Red Lentil Soup by My San Francisco Kitchen
- Roasted Squash Soup by A Day in the Life on the Farm
- Turkey Enchilada Casserole with Salsa Verde by Food Done Light
- Slow Cooker English Roast by Wholistic Woman
- Slow Cooker Lamb Rogan Josh by Caroline’s Cooking
- Easy Slow Cooker Pot Roast with Mushroom Gravy by Feeding Big
- Slow Cooker White Chicken Chili by Renee’s Kitchen Adventures
- Spice Rubbed Braised Beef by FamFriendsFood
- Spicy Meatball Tortilla Soup by The Weekend Gourmet
- Sweet Potato Soup with Bacon by Cooking Chat
- Turkey Chipotle Chili by The Complete Savorist
- Tuscan White Bean Soup with Ham by Big Bear’s Wife
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