Ingredients:
1 lb. ground turkey meat
1 small or ½ large onion chopped
2-3 stalks of celery chopped
2 pablano peppers chopped (I only used one because it looked pretty big)
2 cloves of garlic smashed and minced
1 teaspoon or more dried chipotle pepper (I used 1 tsp and it was still pretty spicy)
1 tablespoon chili powder or to taste
½ teaspoon ground cumin
1 packet of chili seasoning mix
Salt and pepper to taste
1 large can (12 oz.) of crushed tomatoes
1 ½ – 2 cups of chicken stock (more for “soupier” chili) (I definitely used more - I like "soupy" chili)
2 cans of black beans, drained and rinsed
1 can of corn, drained or about 2 cups of frozen corn
Directions:
Heat a large soup pot to “medium-high.” Add ground meat and a little salt and pepper (add a little oil if using all white meat). Cook, stirring and breaking up, until there are no pink spots left in meat (about 5-8 minutes). Remove meat to a bowl or platter.
In the same pot add the onion, celery, pepper, garlic and a little more salt and pepper. Lower the heat to “medium” and cook until translucent (about 5 minutes).
Add the meat back in. Then add the chili seasoning mix, chili powder, cumin, and the dried chipotle pepper. Stir all ingredients until blended.
Add the can of crushed tomatoes and stir. Add chicken stock to desired consistency. Bring to a simmer; cook about 10 minutes, then taste. Add a few dashes of chili powder and/or salt if needed.
Add the canned beans and corn. For thinner broth rinse the beans first. Cook for 5 more minutes.
Serve in a bowl or mug with sour cream, cheese, and onions on top and tortilla chips on the side.
1 lb. ground turkey meat
1 small or ½ large onion chopped
2-3 stalks of celery chopped
2 pablano peppers chopped (I only used one because it looked pretty big)
2 cloves of garlic smashed and minced
1 teaspoon or more dried chipotle pepper (I used 1 tsp and it was still pretty spicy)
1 tablespoon chili powder or to taste
½ teaspoon ground cumin
1 packet of chili seasoning mix
Salt and pepper to taste
1 large can (12 oz.) of crushed tomatoes
1 ½ – 2 cups of chicken stock (more for “soupier” chili) (I definitely used more - I like "soupy" chili)
2 cans of black beans, drained and rinsed
1 can of corn, drained or about 2 cups of frozen corn
Directions:
Heat a large soup pot to “medium-high.” Add ground meat and a little salt and pepper (add a little oil if using all white meat). Cook, stirring and breaking up, until there are no pink spots left in meat (about 5-8 minutes). Remove meat to a bowl or platter.
In the same pot add the onion, celery, pepper, garlic and a little more salt and pepper. Lower the heat to “medium” and cook until translucent (about 5 minutes).
Add the meat back in. Then add the chili seasoning mix, chili powder, cumin, and the dried chipotle pepper. Stir all ingredients until blended.
Add the can of crushed tomatoes and stir. Add chicken stock to desired consistency. Bring to a simmer; cook about 10 minutes, then taste. Add a few dashes of chili powder and/or salt if needed.
Add the canned beans and corn. For thinner broth rinse the beans first. Cook for 5 more minutes.
Serve in a bowl or mug with sour cream, cheese, and onions on top and tortilla chips on the side.
excellent made with ground Venison instead of Turkey, green pepper instead of pablano pepper, and no chipotle pepper.
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