Chipotle Turkey Chili with Apples & Cornbread MuffinsPosted: September 27, 2011
Ok. This is really good. Like, really really good.
Last week I was kinda having an anti-cooking streak which is extremely unusual for me-meaning, it’s never happened before. But, we had a hundred billion things going on and cooking was no longer a stress reliever for me. Praise the Lord for this chili because it totally got me back on track! It’s delicious. The perfect change up for a normal chili. I know the combination of chipotle, apples, and chili might sound unusual, but trust me, the combo is perfect-sprinkle on a little (or a lot) of sharp cheddar cheese on top, perfection.
And these cornbread muffins, oh my. Best ever. The combination of cheese and brown sugar is a lovely sweet and savory blend. Please crumble these into your chili!
Also, note: my sweet husband LOVED this dinner and said it was one of the best yet. So, by all means, make it!
Chipotle Turkey Chili with Apples
Adapted from Rachel Ray Magazine
2 tablespoons olive oil
1.5 pounds ground turkey
1 can chipotle chiles in adobo sauce
salt and pepper
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon sweet smoked paprika
1 red onion, chopped
2 large cloves of garlic, chopped
2 green apples
1/2 lemon, juiced
1 cinnamon stick
2 bay leaves
1 can tomato paste
1 1/2 cups chicken stock
1 cup apple juice
Shredded sharp cheddar and toasted pumpkin seeds for toppings
Heat the olive oil in a large soup pot over medium-high heat. Add the turkey and cook until brown, breaking up with a fork.
Using a food processor, puree the chipotles-remove seeds first!- and 2 tbsp. adobo sauce. Add 2 tablespoons of the chipotle puree into the meat, season with salt and pepper. Reserve remaining puree to adjust the heat at the end of cooking. Stir in the cumin and paprika. Add the onion and garlic.
Peel and chop 1 apple and add the the chili. Chop other unpeeled apple and dress with lemon juice. Add the cinnamon and bay leaves to the chili, cover and cook, stirring and lowering the heat, for 10 minutes. Stir in the tomato paste, then the stock and cider; simmer.
Top chili with the cheese, reserved apples, and toasted pumpkin sees.
makes 12 muffins or six huge ones
1 cup all-purpose flour
1 cup finely ground cornmeal
1 tablespoon baking powder
½ teaspoon salt
3 tablespoons brown sugar
1/4 cup creamed corn
1/2 cup butter, melted
1/2 cup milk
1/3 cup heavy cream or half and half
1 cup freshly & finely grated cheddar cheese
Preheat the oven to 425 degrees F.
Combine flour, cornmeal, sugar, salt and baking powder together and mix with a spoon. Add the egg, corn, heavy cream, melted butter and milk, stirring until smooth. Fold in cheddar cheese. Spray a muffin tin with non-stick spray (or use liners) and using a 1/4 cup measure, spoon batter into each muffin tin. Bake for 15-18 muffins, or until tops are golden and muffins are cooked through. Serve with the chili.