Chipotle Turkey Chili Recipe

Chipotle Turkey Chili Recipe
Contributor
Chili powder
Veer/Leeser
Chili powder

I am kind of a baby when it comes to spicy food. So, I felt really adventurous when I decided to make this turkey chili with chipotle peppers in adobo sauce. (Get a can of that stuff, taste it, and tell me that’s not spicy...)

I’ve made turkey chili before, but always with a kitchen sink-type list of ingredients (Extra celery? Throw it in there...), so this time I wanted to go in streamlined and with a kick. The crunch and sweetness of corn really works with the smoky kick of the adobo sauce and the hit of spice you get when you bite into a little piece of chipotle pepper. I used organic, no-salt-added tomato soup instead of stock, which I find can make a chili too runny. Plus, the extra tomato flavor adds a light richness to the base of the chili.

Okay, enough waxing poetic — go forth with this spicy (for me) turkey chili. Serve with cornbread hot from the oven!

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4
Servings
279
Calories Per Serving
Deliver Ingredients

Notes

Note: I prefer cannellini beans, but you could substitute kidney, black, navy, or pinto beans for them, whichever you like best. Also, the corn can be removed with no major change of flavors — it just makes the whole thing taste lighter and almost summery, so if you want hearty and comforting, maybe leave it out.

Ingredients

  • 1  tablespoon  olive oil
  • 1  pound  ground turkey
  • Salt and pepper, to taste
  • white onion, chopped
  • 1/2  clove garlic, minced
  • 1/2  teaspoon  canned chipotle peppers, minced, plus 1 tablespoon adobo sauce reserved
  • 1/2  teaspoon  cumin
  • 1  teaspoon  California chili powder, plus more to taste
  • 4  teaspoons  tomato paste
  • 1 1/2  cup  crushed tomatoes
  • 1  cup  unsalted tomato soup
  • One 15-ounce can cannellini beans
  • One 15-ounce can corn
  • Warm cornbread, for serving

Directions

Drizzle a small amount of olive oil in the bottom of a large pot over medium heat. Season the ground turkey with salt and pepper, breaking up the meat with your hands, and add it into the pot. Cook until there’s no pink left on the meat, about 8 minutes, then put the turkey into a bowl and set aside.

Add the onion and garlic to the pot, and cook until the onions are translucent, about 6-7 minutes. Season with additional salt and pepper, to taste. Add the chipotle peppers and reserved adobo sauce, stir well, and add the turkey back in. Then, add the cumin, chili powder, tomato paste, and crushed tomatoes, and stir well to combine.

Add the tomato soup, scraping everything from the bottom of the pan, and simmer together for about 20 minutes. Add the canned beans and corn and cook until just warmed through, roughly 8 minutes. Season with additional salt, pepper, or chili powder, to taste, and serve immediately.

Nutritional Facts

Total Fat
14g
20%
Sugar
9g
10%
Saturated Fat
6g
25%
Cholesterol
84mg
28%
Carbohydrate, by difference
15g
12%
Protein
23g
50%
Vitamin A, RAE
33µg
5%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
32mg
43%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
68mg
7%
Choline, total
62mg
15%
Fiber, total dietary
2g
8%
Folate, total
15µg
4%
Iron, Fe
3mg
17%
Magnesium, Mg
28mg
9%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
264mg
38%
Selenium, Se
22µg
40%
Sodium, Na
298mg
20%
Vitamin D (D2 + D3)
1µg
7%
Water
132g
5%
Zinc, Zn
3mg
38%

Chipotle Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Chipotle Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.