Turkey Chipotle Chili With Pepper Jack Cheese Corn Cake Toppers Recipes

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.

TURKEY-CHIPOTLE CHILE

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 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.

TURKEY CHIPOTLE CHILI WITH PEPPER JACK CHEESE CORN CAKE TOPPERS

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 to taste.
• 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 at least 10 minutes, or until you're ready to eat!
• Heat a nonstick griddle pan over medium high heat.
• Mix muffin mix, egg, and milk together to make a batter; add cheese to batter and mix well.
• Rub grill with butter.
• 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.