turkey tortilla chili

I love pretty much any kind of chili. Meaty. Full of Beans. You name it. I found myself stuck recently because I had a complete craving for both chili and chicken tortilla soup. After looking over a few of my favorite recipes I was no closer to making a decision on which soup to make. So I asked myself, “why not both?”

If you think about it, there is a lot of common ground in the worlds of chili and tortilla soup. The spice, the chunky veggies (at least in my versions of chili), the wide array of garnishes. In my mind this union would make a serious bowl-o-goodness.

Char grilled corn and peppers, I would like you to meet black beans and ground turkey. I’m sure you’ll become fast friends.

Add a little minced jalapeno, diced onion, and sliced garlic and you are on your way to one crowd pleasing pot of chili.

This is hot, chunky and satisfying the day of but makes even better left overs. This will be perfect for a cool fall afternoon of watching Football or in my case, a great pick-me-up after another merciless loss of my Fantasy Football team. I think I will just stick to the food. Happy Weekend, everyone!

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Turkey Tortilla Chili

October 6th, 2012

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 4-6 hours

Total Time: 4-6 hours

Ingredients:

3 ears of corn, husks removed (fresh or frozen)
2 red bell peppers cut in half, seeds removed
1 Tablespoon olive oil
1.3 lbs ground turkey (93% lean) + salt and pepper
¼-1/2 teaspoon of chipotle chili powder
1 Tablespoon of regular chili powder
2 tsp cumin
1 tsp coriander
1 large onion, chopped
1 jalapeno pepper, minced (seeds and ribs removed for less heat)
1 can of black beans, rinsed and drained
1 can of dark red kidney beans, rinsed and drained
1 28oz can of crushed tomatoes
1 14oz can tomato sauce
1 ½ cups of chicken stock

Directions:

Heat grill over medium high heat. Add corn and peppers (skin side down). Grill until corn has char marks, and the skin on the peppers is blistered and black. Remove vegetables. Place peppers in a glass bowl and cover tightly with plastic wrap. Allow peppers to steam for 10-15 minutes (to loosen skins). Peel skin off of peppers, chop, and place in 6 quart crock pot.

Use a knife to remove corn kernels from the cob. Add corn to the crock pot.

In a large skillet, heat oil over medium. Add turkey and cook until browned, using a wooden spoon to break into small pieces. Add spices (chipotle chili powder, chili powder, cumin, coriander, salt and pepper). Stir until spices are mixed in, about 1 minute. Remove from heat and add turkey mixture to crock pot.

Add remaining ingredients (through chicken stock) to the crock pot. Stir and cook on high for 4-6 hours. Adjust salt and pepper to taste. Serve with sour cream, shredded cheese and blue corn tortilla chips.

Notes:

Serve chili with sour cream, shredded cheese and corn chips.

slow cooker apple butter
recipe starter: roasted chicken breasts
summer squash tartines

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