Clinton Kelly’s adds a fun twist to his Chipotle Spice Turkey Chili!
CHIPOTLE SPICED TURKEY CHILI
2 tablespoons olive oil
1 large onion (peeled, diced)
4 cloves garlic (peeled, minced)
1 red bell pepper (stem removed, seeded, diced)
2 tablespoons tomato paste
1 tablespoon chili powder
1/2 teaspoon dried coriander
1/2 teaspoon dried oregano
1/4 teaspoon cinnamon
1/2 pound ground turkey (white meat)
1/2 pound ground turkey (dark meat)
1 cup leftover brewed coffee
2 cups chicken stock
1 can diced tomatoes (28-ounces)
1 can kidney beans (15-ounces, drained, rinsed)
1 chipotle pepper in adobo sauce (chopped, plus 1 tablespoon adobo sauce)
Kosher salt and freshly ground pepper (to taste)
1 bag corn chips (optional)
sour cream (optional)
pickled jalapenos (optional)
cheddar cheese (shredded)
fresh cotija cheese (crumbled)
avocado (peeled, pitted, diced)
1 red onion (peeled, diced)
cilantro (leaves only)
In a large Dutch oven, heat the olive oil over medium-high heat and add the onion, garlic, and pepper, and cook until softened, about 5 minutes. Add the tomato paste and cook for 1 minute until lightly caramelized. Stir in the chili powder, coriander, oregano and cinnamon and cook for another minute.
Add the ground turkey, breaking it up into chunks with a wooden spoon or potato masher and cook until golden brown, 8 to 10 minutes. Add the brewed coffee, bring to a boil and then reduce to a simmer. Allow to reduce slightly, cooking for about 3 minutes. Add the chicken stock and bring to a simmer.
Stir in the tomatoes, beans, chipotle in adobo and adobo sauce and simmer until thickened, about 35 minutes. Season with salt and pepper to taste.
To Assemble: Fill each bowl with desired amount of turkey chili, and garnish with the your favorite toppings.
Tip Try making this dish in your slow cooker, set on low heat for 7-8 hours! Perfect for an easy weeknight meal.