Chipotle Turkey Chili

Is this a soup or a chili?  I don’t really know, but I do know that it tastes really good.  Especially on a cold day.  I like to have corn bread with this, but cheese quesadillas are also nice.  Don’t confuse the chipotle Mexican cooking sauce with the can of chipotles in sauce.  The latter is much stronger in taste.  The chipotle sauce I like is made by Herdez.

 

 

1 Pd. Ground Turkey

1 Onion, minced

4 oz. Green Chilis

1 C. Chipotle Mexican Cooking Sauce

15 oz. Black Beans, drained and rinsed

1 ½ C. Frozen Corn

15 oz. Diced Tomatoes

4 C. Chicken Broth

8 oz. Sour Cream

Vegetable Oil

 

Saute onion in vegetable oil over medium-low heat until softened and translucent. Add ground turkey and chilis. Cook until completely done breaking up into small pieces. Add remaining ingredients except the sour cream. Simmer on low for about an hour to let the flavors develop. Stir in sour cream. Heat through. Serve with lime and/or cilantro if desired.

Turkey Ragu

This is a healthier, lighter version of the Italian Sausage Ragu using ground turkey.  All of the wonderful flavors of Ragu are still present though, so you won’t feel as if you’re skimping on anything.  For an extra benefit, serve with a whole grain pasta and salad. 

 

1 Pd. Ground turkey

2 Garlic cloves, minced

2 Tbsp. Olive Oil

6 oz. Tomato Paste

2 Bay leaves

1 Onion, minced

2 Bell Pepper, minced

3 Carrots, minced

28 oz. Tomatoes, diced

1 C. Red Wine

1 C. 2% Milk

1 – 2 tsp. Red Pepper Flakes

Parmesan Cheese, shredded

Heat oil in large skillet over medium heat.  Add carrots, onion and bell pepper.  Sauté until vegetables are beginning to soften.  Add ground turkey.  Cook until turkey is fully cooked and beginning to brown, breaking into small pieces.  Add remaining ingredients, stirring until well incorporated.  Cover with lid and turn heat down to low.  Simmer for 30 minutes.  Remove lid.  Continue to simmer until desired thickness is reached.   Remove bay leaves.  Serve over your favorite cooked pasta.  Top with Parmesan.

Ground turkey taquitos

These are not rolled as tightly as traditional taquitos nor fried in oil.  With the ground turkey instead of beef it's a little healthier than what you might normally make.  Chipotle peppers would mix in nicely if you like their flavor.  I love it, my husband doesn't.  If you do not want to make the taquitos, try topping the mixture over rice.     

 



Ingredients

2 Tbsp. + plus more Olive oil

1 C. yellow onion, chopped

1 C. bell pepper, chopped

2 garlic cloves, minced

Kosher salt

1 lb ground turkey

2 Tbsp chili powder or taco seasoning

2 Tbsp chopped fresh cilantro

1 C. frozen corn

Mexican blend cheese

Corn tortillas

Guacamole

Sour Cream

Salsa

Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add onions and bell pepper and cook until beginning to soften. Add the garlic and cook 1 -3 minutes.  Add the ground turkey in the pan, season with salt and chili powder.  Cook the turkey, stirring until it is browned and cooked through, breaking into small pieces.  Add the corn.  Cook until heated through.  Remove from heat.  Stir in fresh chopped cilantro.  Lightly brush tortillas with oil.  Spoon 2 – 3 Tbsp. of turkey into corn tortillas.  Top with cheese.  Roll up sides and secure with toothpicks.  Place on a baking sheet.  Bake in a preheated 350 oven for 20 – 25 minutes.  Serve with guacamole, sour cream and salsa.