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Because nothing is better than great food... except enjoying it with someone special!


Spicy Southwest Turkey Chili


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Happy New Year from both of us!! 

2012 was a big year for us -- we moved not just once, but twice. Now we're back in our home state braving the cold northeast winter once again. One of our resolutions as we kick off 2013 is to get back to sharing the delicious foods 
we've been enjoying. So here we go!

To kick things off, we figured the best meal to prepare on a cold winter's day is chili. Our spicy southwestern chili is sure to warm you from the inside with smokey chipotle peppers, sweet corn and four different kinds of bean. We like to make chili in big batches because it lends itself to a variety of creative leftovers.

What you'll need:
-1 lb lean ground turkey
-1 tsp. olive oil
-2 cloves garlic, minced
-1/4 tsp. black pepper
-1/4 tsp. salt
-1 large fresh tomato, diced
-2 cans diced tomatoes (15 oz)
-1 chipotle chili in adobe, diced
-2 dried chili peppers, minced (remove seeds to reduce heat)
-1/2 cup dry red wine
-1 can black beans, drained (15 oz)
-1 can dark red kidney beans, drained (15 oz)
-1 can red beans, drained (15 oz)
-1/2 can white great northern beans, drained
-1/2 can whole kernel sweet corn, drained
-1 large white onion, diced
-2 tsp. paprika
-1 tsp. chili powder
-1 tsp. cayenne powder
-1/2 tsp. onion powder
-1 small container of sour cream for topping
-shredded monterey jack cheese for topping
-clover spouts for topping

What to do:

Heat the olive oil over medium heat. Add turkey, garlic, salt and pepper and cook until browned.

In a slow-cooker or large pot, add tomatoes, beans, onion, spices, chipotle pepper, chili peppers and turkey. Cover and cook over low heat.

After one hour, add wine and corn and stir. Keep it covered over low heat for 3-4 hours.

Top it off with shredded cheese, sour cream and clover sprouts. The sprouts add a nice little fresh crunch to every smokey, spicy bite.

Leftover chili ideas:
-Baked nacho platter
-Salad topping (goes great with ranch dressing over iceberg!)
-Chili dip (add a cheddar cheese layer and bake in the oven for 10-15 minutes)
-Reheat it and enjoy it as is! Chili will last in the fridge for at least a week.

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