Turkey Chipotle Chili Recipes

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CHIPOTLE TURKEY CHILI



Chipotle Turkey Chili image

I combined a few chili recipes for this spicy low-fat variety. It's great with crusty rolls or baked tortilla chips. -Christie Ladd of Mechanicsburg, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 2h5m

Yield 8 servings.

Number Of Ingredients 15

1 can (7 ounces) chipotle peppers in adobo sauce
1-1/4 pounds lean ground turkey
3 medium carrots, chopped
1 medium green pepper, chopped
1/2 cup chopped onion
4 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (8 ounces) tomato sauce
1-1/2 teaspoons dried oregano
1-1/2 teaspoons dried basil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
Calories 293 calories
Fat8g fat (2g saturated fat)
Cholesterol56mg cholesterol
Sodium844mg sodium
Carbohydrate35g carbohydrate (7g sugars
Fiber9g fiber)
Protein22g protein. Diabetic Exchanges

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 CHILI WITH PEPPER JACK CHEESE CORN CAKE TOPPERS



Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings, with leftovers

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil, corn oil or vegetable oil
2 pounds ground turkey breast
1 medium onion, chopped
3 cloves garlic, chopped
1 rounded tablespoon chili powder, a palm full
2 chipotles in adobo, chopped, found on Spanish/Mexican foods aisle or, 1/2 cup hot chipotle salsa may be substituted
Salt
1 cup Mexican beer
2 cups chicken stock
1 (28-ounce) can chopped stewed tomatoes
1 can red kidney beans, drained
1 (8 1/2-ounce) package corn muffin mix (recommended: Jiffy Mix) prepared to directions on box for corn cakes
1 1/2 cups shredded pepper jack cheese, 8 ounces
2 tablespoons butter

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.

TURKEY CHIPOTLE CHILI



Turkey Chipotle Chili image

Categories     Bean     Garlic     Onion     turkey     Super Bowl     Hot Pepper     Fall     Winter     Poker/Game Night     Tomatillo     Gourmet

Yield Makes about 14 cups, serving 6 to 8

Number Of Ingredients 19

2 canned whole chipotle chilies in adobo* or 2 dried whole chipotle chilies*
1 cup water, boiling hot if using the dried chilies
2 pounds fresh tomatillos (available at Hispanic markets and may supermarkets) or three 18-ounce cans whole tomatillos*, drained
2 large onions, chopped
8 garlic cloves
3 tablespoons vegetable oil
2 tablespoons ground cumin
4 pounds ground turkey
2 cups chicken broth
1 bay leaf
1 1/2 teaspoons dried orégano, crumbled
2 teaspoons salt, or to taste
1 green bell pepper, chopped
two 4-ounce cans mild green chilies, drained and chopped
1 tablespoon cornmeal
a 19-ounce can (about 2 cups) white beans, rinsed and drained
1/2 cup chopped fresh coriander
sour cream as an accompaniment if desired
*available at Hispanic markets, some specialty foods shops, and some supermarkets

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



TURKEY CHIPOTLE CHILI image

Categories     Soup/Stew     turkey

Yield 8 people

Number Of Ingredients 14

1-2 onions diced
4-6 dried chipotle peppers
2 dried ancho peppers
3-5 garlic cloves, crushed
2-3 pounds turkey thighs, or chicken
cumin to taste
oregano to taste
2-3 bay leaves
2 lg cans crushed/diced tomatoes
2 large cans chicken stock
Zest of 1 lime
4 cans hominy/beans
handful bittersweet chocolate chips
lime wedges

Steps:

  • Saute onions on low til golden, add peppers, saute a little more. Add garlic and chix thighs, seasoned w/ oregano, pepper, cumin to taste. Saute til golden, add bay leaves and tomatoes. Bring to high simmer, cook 5 mins, stirring. Add chix stock, bring to boil, simmer on medium heat for 1 hour. Remove thighs, lower heat to simmer. Add lime zest and cover. Pull meat off thighs, discard bones and skin. Shred meat, and add meat back to chili, simmer covered for 1/2 hour more. Skim off accumulated fat during this time. Add beans and hominy cook 10 minutes, then add choco chips, let 'em melt, stir 'em in. Salt to taste. Serve with lime wedges.

CHIPOTLE TURKEY CHILI



Chipotle Turkey Chili image

Dinner for four ready in 30 minutes! Serve your family turkey and beans chili served with cilantro and cheese.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 11

3/4 lb lean ground turkey
1 medium onion, chopped (1/2 cup)
1 tablespoon finely chopped garlic
1 cup frozen whole kernel corn, thawed
1 can (15 oz) cannellini beans, undrained
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/4 teaspoon salt
1 chipotle chile in adobo sauce (from 7-oz can), finely chopped
1/2 cup reduced-fat sour cream
1/2 cup chopped fresh cilantro
1/3 cup shredded Colby-Monterey Jack cheese blend (1 1/3 oz)
Calories350
Carbohydrate40 g
Cholesterol65 mg
Fiber7 g
Protein32 g
SaturatedFat2 1/2 g
ServingSize1 Serving
Sodium760 mg
Sugar4 g
TransFat0 g

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.

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