Nothing beats warm chili on a cold winter night, especially when it brings a kick. My Chipotle Turkey Chili recipe does just that, with extra spice.
After Thanksgiving I love to use the leftover turkey to make a big batch of this spicy chili. It goes right in the freezer, in individual containers, to be enjoyed during the busy holiday season. After a long day of baking and preparing for Christmas, I’ll sit back, relax, and serve up some chili for dinner.
Not everyone loves the spice, so if you prefer your chili not as hot, simply substitute one chopped jalapeno pepper for the chipotle pepper in adobo sauce. It’s just as good, but without the kick!
Chipotle Turkey Chili
2 tablespoons olive oil
4 cloves garlic, minced
1 onion, diced
1/4 cup whiskey
1 can black beans (14 ounces), drained and rinsed
1 can kidney beans (14 ounces), drained and rinsed
2 cans diced tomatoes (14 ounces each)
2 cups chicken broth
1 red pepper, diced
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 canned chipotle pepper in adobo sauce, minced (use less if desired)
3 cups cooked turkey, cut up
1/4 cup masa harina
5 limes, one juiced and four cut into wedges
Sharp cheddar cheese, grated
1/2 bunch fresh cilantro
Heat the olive oil in a large pot over medium heat. Add the garlic and onions and cook for a few minutes until the onions soften.
Add 1 1/2 cups chicken broth, reserving the rest, then cook for a couple of minutes to reduce. Add the black beans, kidney beans, tomatoes, chili powder, cumin, salt and chipotle peppers. Stir to combine.
Bring to a simmer, then cover the pot and cook for one hour.
Add cooked turkey.
Combine the masa harina with the rest of the chicken broth and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook until thick, ten more minutes.
Serve with the grated cheese, sour cream, diced tomatoes, cilantro and lime wedges for squeezing.
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