Best Spicy Chipotle Turkey Chili Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPICY CHIPOTLE TURKEY CHILI



Spicy Chipotle Turkey Chili image

Old El Paso® salsa provides a simple addition to this easy turkey chili spiced with Southwestern chipotle chile seasoning - hearty dinner ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 8

1 tablespoon vegetable oil
1 lb ground turkey
1 large poblano chile, seeded, finely chopped
2 cups water
1 teaspoon chipotle chile powder
2 cans (16 oz each) pinto beans, drained, rinsed
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
Shredded Cheddar cheese, if desired

Steps:

  • In 3-quart saucepan, heat oil over medium-high heat. Add turkey and poblano chile; cook 5 minutes, stirring occasionally, until turkey is no longer pink.
  • Stir in water, chile pepper powder, beans and salsa. Cover; heat to boiling. Mash beans slightly with potato masher until soup is slightly thickened. Garnish individual servings with cheese.

Nutrition Facts : Calories 210, Carbohydrate 23 g, Fat 1/2, Fiber 5 g, Protein 22 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 670 mg

TURKEY CHIPOTLE CHILI WITH PEPPER JACK CHEESE CORN CAKE TOPPERS



Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings, with leftovers

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil, corn oil or vegetable oil
2 pounds ground turkey breast
1 medium onion, chopped
3 cloves garlic, chopped
1 rounded tablespoon chili powder, a palm full
2 chipotles in adobo, chopped, found on Spanish/Mexican foods aisle or, 1/2 cup hot chipotle salsa may be substituted
Salt
1 cup Mexican beer
2 cups chicken stock
1 (28-ounce) can chopped stewed tomatoes
1 can red kidney beans, drained
1 (8 1/2-ounce) package corn muffin mix (recommended: Jiffy Mix) prepared to directions on box for corn cakes
1 1/2 cups shredded pepper jack cheese, 8 ounces
2 tablespoons butter

Steps:

  • Heat deep skillet or wide pot over medium high heat. Add oil and turkey. Crumble meat as it cooks, 3 minutes. Add the onions and garlic, chili powder, and chipotle. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock, tomatoes, and beans and bring to a bubble. Reduce heat and simmer 10 minutes.
  • Heat a nonstick griddle pan over medium high heat. Mix batter and cheese together. Rub grill with butter, nesting the butter in a paper towel to hold on to it. Ladle the batter to make 3-inch cheese and corn cakes. Cook 3 minutes on each side, until golden. Transfer them to a plate and cover with foil to keep warm.
  • Serve bowls of chili with cheese-corn toppers -- like a spicy, corn topped chili pot pie.

30-MINUTE TURKEY CHILI



30-Minute Turkey Chili image

Easily made in less than 30 minutes, this Southwestern classic has smoke and heat from the chipotle pepper. If you're going the meatless route, use soy crumbles instead of turkey and enjoy with cilantro, sour cream, tortilla chips or avocado!

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 tablespoon tomato paste
1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
1 pound ground turkey or 12 ounces soy crumbles
One 12-ounce Mexican lager-style beer
One 14 1/2-ounce can whole peeled tomatoes, with their juice
One 15 1/2-ounce can kidney beans, rinsed and drained
Optional garnishes: Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips

Steps:

  • Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
  • Ladle the chili into bowls and serve with the garnishes of your choice.

TURKEY CHIPOTLE CHILI



Turkey Chipotle Chili image

Categories     Bean     Garlic     Onion     turkey     Super Bowl     Hot Pepper     Fall     Winter     Poker/Game Night     Tomatillo     Gourmet

Yield Makes about 14 cups, serving 6 to 8

Number Of Ingredients 19

2 canned whole chipotle chilies in adobo* or 2 dried whole chipotle chilies*
1 cup water, boiling hot if using the dried chilies
2 pounds fresh tomatillos (available at Hispanic markets and may supermarkets) or three 18-ounce cans whole tomatillos*, drained
2 large onions, chopped
8 garlic cloves
3 tablespoons vegetable oil
2 tablespoons ground cumin
4 pounds ground turkey
2 cups chicken broth
1 bay leaf
1 1/2 teaspoons dried orégano, crumbled
2 teaspoons salt, or to taste
1 green bell pepper, chopped
two 4-ounce cans mild green chilies, drained and chopped
1 tablespoon cornmeal
a 19-ounce can (about 2 cups) white beans, rinsed and drained
1/2 cup chopped fresh coriander
sour cream as an accompaniment if desired
*available at Hispanic markets, some specialty foods shops, and some supermarkets

Steps:

  • If using the canned chipotle chilies, in a blender purée them with the water and reserve the purée. If using dried chipotle chilies, stem and seed them wearing rubber gloves, in a small bowl let them soak in the boiling-hot water for 20 minutes, and in a blender purée the mixture, reserving the purée.
  • In a large heavy kettle cook the onions and 5 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the cumin, and cook the mixture, stirring, for 30 seconds. Add the turkey and cook the mixture, stirring and breaking up the lumps, until the turkey is no longer pink. Add the reserved chipotle purée, the reserved tomatillo purée, the broth, the bay leaf, the orégano, and the salt and simmer the mixture, uncovered, adding more water if necessary to keep the turkey barely covered, for 1 hour. Stir in the bell pepper, the canned green chilies, and the cornmeal and simmer the mixture, stirring occasionally, for 30 minutes. Stir in the white beans, the coriander, the remaining 2 garlic cloves, minced, and salt to taste, simmer the chili for 3 to 5 minutes, or until the beans are heated through, and discard the bay leaf. The chili may be frozen or made 3 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili with the sour cream.

HEALTHY CHIPOTLE TURKEY CHILI



Healthy Chipotle Turkey Chili image

If you love hot and spicy you will love this chili. Adjust chili powder and chipotle pepper for spiciness.

Provided by FirstChoiceHealthyF

Categories     < 60 Mins

Time 45m

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 medium yellow onion
5 garlic cloves
1 tablespoon chili powder
2 teaspoons dried oregano
1 tablespoon tomato paste
4 chipotle peppers, in chile en adobo sauce
1 -2 tablespoon adobo sauce
1 1/4 lbs ground turkey
12 ounces low sodium chicken broth
30 ounces whole canned tomatoes
14 1/2 ounces kidney beans
14 1/2 ounces black beans

Steps:

  • Heat oil in large skillet over medium-high heat.
  • Add onion, garlic, chili powder, and oregano. Stir for about 3 minutes.
  • Stir in tomato paste, chipotle peppers, and adobe sauce; cook 1 minute.
  • Add turkey, breaking it up and cooking until the meat loses its raw color, about 8 minutes.
  • Add chicken broth and simmer until reduced by about half; about 10 minutes.
  • Add tomatoes, crushing them through your fingers into skillet along with their juices and beans.
  • Bring to a boil, uncovered, stir occasionally until thick, about 10 minutes.

ANCHO-CHIPOTLE TURKEY CHILI



Ancho-Chipotle Turkey Chili image

Provided by Rachael Ray : Food Network

Time 2h30m

Yield 6 servings

Number Of Ingredients 25

4 to 5 medium dried ancho chiles, stemmed and seeded
4 cups chicken stock
1 tablespoon extra-virgin olive oil
4 ounces Applewood smoked bacon, chopped
2 pounds ground turkey (mix of light and dark meat)
Kosher salt and freshly ground black pepper
1 onion, chopped
4 cloves garlic, chopped
2 tablespoons finely chopped seeded chipotle in adobo sauce
1 rounded tablespoon smoked sweet paprika
Scant palmful ground cumin
Scant palmful coriander
2 teaspoons unsweetened cocoa powder
2 pinches ground cinnamon
1/4 cup tomato paste
1 (12-ounce) bottle Mexican-style beer (recommended: Negra Modela)
Chopped raw onions
Scallions, chopped
Cilantro leaves
Lime wedges
Lightly crushed tortillas
Shredded extra-sharp Cheddar cheese
Sour cream
Toasted pumpkin seeds
Diced avocado dressed with lime or lemon juice

Steps:

  • Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat to reconstitute.
  • Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon.
  • Add the ground turkey and brown and crumble the meat, and season with salt and pepper. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, and cinnamon. Stir and cook to soften, 10 minutes more. Add the tomato paste, and stir 1 minute. Deglaze the pan with the beer.
  • Puree the anchos and stock.
  • Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken 20 to 30 minutes. Cool and store for a make-ahead meal.
  • To reheat: Reheat over a medium flame on the stovetop, stirring occasionally. Serve with the garnishes of your choice.

CHIPOTLE TURKEY CHILI



Chipotle Turkey Chili image

I combined a few chili recipes for this spicy low-fat variety. It's great with crusty rolls or baked tortilla chips. -Christie Ladd of Mechanicsburg, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 2h5m

Yield 8 servings.

Number Of Ingredients 15

1 can (7 ounces) chipotle peppers in adobo sauce
1-1/4 pounds lean ground turkey
3 medium carrots, chopped
1 medium green pepper, chopped
1/2 cup chopped onion
4 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (8 ounces) tomato sauce
1-1/2 teaspoons dried oregano
1-1/2 teaspoons dried basil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Steps:

  • Drain chipotle peppers; set aside 2 tablespoons adobo sauce. Seed and chop three peppers; set aside. (Save remaining peppers and sauce for another use.), In a large Dutch oven or soup kettle coated with cooking spray, cook the turkey, carrots, green pepper, onion, garlic and reserved peppers over medium heat until meat is no longer pink; drain if necessary. Stir in the tomatoes, broth, tomato sauce, oregano, basil, chili powder, cumin and reserved adobo sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the beans. Cover and simmer for 15-20 minutes or until heated through.

Nutrition Facts : Calories 293 calories, Fat 8g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 844mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 9g fiber), Protein 22g protein. Diabetic Exchanges

Related Topics