What’s for Dinner: Turkey Chipotle Chili

Our first local produce delivery came last week. Getting local produce has been on my wish-list for awhile now and I found a Jacksonville service, Hometown Harvest, that delivers to our area, as well as most of Jax. We spent much of last week entertaining my brother and his girlfriend, which meant a lot of eating out…so I’m just cracking into the produce basket. Good thing it’s so fresh, it lasts nearly the entire two weeks between our deliveries.

Hometown Harvest Produce Basket

Tonight Garrett suggested turkey chili, which was a delicious idea. I don’t have a standby chili recipe, tho there are several I pick and choose from to make my own…but today I went sans-recipe and basically just threw in whatever sounded good. The result? A dark, flavorful chipotle turkey chili that I wanted to document so I can copy from it again!

1 pack ground lean turkey
2 cloves garlic, smashed or minced
2 peppers^ (green/red), diced
1 small onion, diced
2 sweet potatoes^, diced
2 tbsp EVOO
2 chipotle bouillon cubes (or one ancho-chili in chipotle sauce, diced or whole to remove after cooking)

4 cups (1 quart) beef broth [I use beef bouillon]
1.5 cups veggie (or chicken) broth
1 can black beans
1 can kidney beans

1.5 cups cherry tomatoes^, quartered
1 avocado, sliced

Season to taste:
2 tsp chili powder
1tsp garlic powder
1 tsp onion powder
1 tsp seasoning salt
1 tsp cumin
1/2 tsp dried cilantro

^ indicates an item that was fresh in our latest produce delivery! 

1. Brown turkey over medium heat (salt, no EVOO). Drain and set aside.

2. Heat EVOO in stock pot or dutch oven over medium. Add onion, peppers and sweet potato and stir occasionally until veggies soften and onions become translucent (6-10 minutes). Crumble chipotle cubes and add to pot.

3. Add turkey meat, black beans, kidney beans to pot along with beef and veggie broth. Season with chili, garlic & onion powder, salt, cumin and cilantro, to taste.

4. Stir well and simmer on medium low for 10-15 minutes before serving. Dish into bowls and top with sliced avocado and tomato.

Makes 6-8 servings, as main course.
Note: We didn’t include tonight, but corn kernals would be a tasty addition for next time…about a cup or so, frozen or fresh.

What’s for Dinner: Turkey Chipotle Chili

2 thoughts on “What’s for Dinner: Turkey Chipotle Chili

  1. Thanks Tammy! The chipotle flavor with the dark broth put a new spin on the flavors I usually get from turkey chili. This was also more liquid-y than I usually do, but again really enjoyed it. Hope you do too.

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