Recipe: #AD Chipotle Turkey and Corn Chili with La Morena Chipotle Peppers in Adobo. I like to make a double batch to freeze and enjoy later.
This recipe is sponsored by La Morena. Recipe was developed by me.
Ingredients:
3 large Onions – chopped
3 Cloves Garlic – crushed
1 Carrot – chopped fine
1 Pound Ground Turkey
2 Tablespoons Vegetable Oil
1 Large Jar Tomatillo Verde Salsa
2 Cans Chopped Tomatoes – 14oz.
1 Can La Morena Chipotle Peppers in Adobo Sauce
1 Tablespoon Oregano
1 Teaspoon Ground Corrianader
1 Teaspoon Ground Cumin
1 1/2 teaspoon Chili Powder
6 Peppercorns – Crushed
1 Can Corn
1 Can White Beans (great northern) – 15 oz.
Salt and Pepper
2 to 4 Cups Chicken Stock
Bay Leaf
Toppings: Fritos, Cheese, Chopped Onion, Sour Cream, Lime
1. Saute the onions, garlic and carrots in the vegetable oil until tender and clear.
2. In a separate pan, brown the ground turkey until throughly cooked. Drain the cooked meat on a paper towel lined plate to remove any extra grease.
3. Add the cooked meat to the vegetables. Mix to combine. Add the tomatoes and verde salsa.
4. Add the spices. Mix to combine.
5. Crush 3 La Morena Chipotle Peppers in Adobo Sauce with a fork. For more heat…. add a few more. Add to the chili.
6. Add 2-4 cups of Chicken Stock to the chili. I usually start with 3 cups and then add a little more as needed.
7. Add the corn and beans. Gently stir the chili to combine. Try not to break the beans.
8. Bring the heat back up to a low boil. Lower the heat and simmer for 1-2 hours.
9. Enjoy as is or top with your favorite chili toppings.
10. To freeze, allow the chili to completely cool before freezing. I like to freeze on day two after the chili has a chance to really flavor-up and chill in the refrigerator. Fill your freezer container only 90% full to allow for expansion in the freezer.
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