Chipotle Turkey Chili

It snowed ALL DAY yesterday, & this morning was 1 degree. Icicles are covering the patio. I think a warm, hearty turkey chili is in order. Along with a little homemade cornbread....a good hearty bowl of comfort food is just what we needed. Substituting beef for turkey made for an even lighter meal. Enjoy!

Chipotle-Turkey Chili

Ingredients:

4 tablespoons Olive oil

1 pound ground Turkey

1 medium yellow Onion-diced

5-6 cloves Garlic-minced

1/2 teaspoon Penzey’s Chili 3000

1 tablespoon Chipotle Chili

3 tablespoons Hungarian Paprika

2 tablespoons ground Cumin

1 tablespoon ground Ancho chili

1/4 teaspoon ground Allspice

1 can Beans

1 Carrot- peeled and diced

1 Green Bell pepper

6 ounces of dark Beer

2 ½ cups whole peeled Tomatoes-chopped finely (retain juice)

1 teaspoon Oregano

2 teaspoons coarse Salt

4 tablespoon tomato paste

2 tablespoons Corn Masa (corn tortilla mix)

Directions:

Over medium-high heat, sauté onions & garlic till golden brown in olive oil. Add turkey, chili powders, & cumin. Sauté for 5 minutes. Add bell pepper, tomatoes & tomato paste. Cook for an additional 3 minutes. Add beer, beans, water & remaining seasonings. Simmer for 45 minutes on low heat. In the last 5 minutes, add Masa, stirring well to thicken.

Spanish Turkey-Black Bean Tacos

Yes, I know, your all tired of turkey. But for the life of me I just can't waste good turkey meat (or anything else for that matter). I was racking my brain yesterday trying to come up with just one more way to prepare the leftover turkey meat, and it hit me.....use my recipe for Spanish chicken, but substitute it for TURKEY! Genius...if I must say so myself.

And as soon as you get over this recipe, I'll have yet another use for the leftover Spanish turkey mixture from last night....(insert cheesy smile)!

Spanish Turkey-Black Bean Tacos

1 package Corn Tortilla

2-3 large Chicken Breasts (skinless & boneless)**I used the leftover Turkey meat & reduced the cooking time to 15 minutes.

1 can Black Beans

1 cup Cilantro

2 cups Cherry or small Tomatoes

3-4 cloves fresh garlic-Minced

1 yellow Onion-diced

2 teaspoons Spanish Smoked Paprika

1 Green Bell Pepper-diced

1 Serrano pepper-with half the seeds removed-minced

1 1/2 cups chicken stock

Salt & pepper to taste

¼ cup Olive Oil

½ cup Corn or Vegetable oil

Begin by chopping veggies, & heating olive oil over stovetop. Add garlic and onions, and cook until golden brown. Add bell pepper, tomatoes and whole chicken breasts. Add salt, pepper, and paprika. Add stock, then cover & reduce heat to medium-low. Cook for about 20 minutes, and then remove chicken and place on a cutting board. Slice or shred chicken into small pieces, then add back to pit & cook for an additional 5 minutes on low.

Heat vegetable oil over medium heat. Add three tortillas at a time to hot oil. Flip tortillas every minute or so, until golden brown, and edges have become crispy. Remove & place on paper towel to drain, & immediately fold each tortilla in half.

Heat beans & ¾ cup chopped cilantro, salt & pepper over stove top. Serve with tacos, chicken meat & top with remaining cilantro, sour cream or queso fresca.

Wild Rice-Turkey Soup

4 cups Broth from Turkey bones & turkey meat (Simmer on low for at least two hours)

2 cups chopped Celery

1 cup flat leaf Parsley

1 clove Garlic-minced

1 small Yellow Onion-diced

1 sprig Rosemary

Salt & Pepper

2 cups chopped Turkey meat

1 cup diced Carrots

1 cup Wild Rice blend-uncooked

3 tablespoons butter

3 tablespoons Olive Oil

Directions:

Over medium heat, heat olive oil & butter. Sauté garlic & onions till golden brown. Add rice & cook until fragrant. Add celery, carrots, parsley, and rosemary. Cook until tender. Add cooked veggies to stock. Add turkey meat & cook over low heat until tender. Serve immediately.