Chipotle Turkey Chili with Apples and Cheddar ~ adapted slightly from Rachael Ray
2 tablespoons extra virgin olive oil (EVOO)
3/4 pound ground turkey
1 Tbsp pureed chipotles (click here for what to do with the rest of the can)
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon smoked sweet paprika
1 red onion, chopped
2 large cloves garlic, chopped
2 cans red beans, drained and rinsed
2 apples, divided
Juice of 1/2 lemon
2 bay leaves
3 tablespoon tomato paste (click here for what to do with the rest of the can)
2 cups chicken stock
1 cup apple cider
Shredded extra-sharp white cheddar cheese, pepitas (toasted pumpkin seeds) and tortilla chips, for serving
In a large dutch oven, heat EVOO and brown ground turkey. Using a potato masher works really well to break up the meat. Stir in chipotles, coriander, cumin, paprika, onion and garlic. Cook until onion is softened. Add in red beans, bay leaves, tomato paste, chicken stock, and apple cider and stir to combine.
Now this is where it would have been helpful to read the directions thoroughly before charging ahead and making the recipe how I thought it should go together. Rachael says to peel, core, and dice one of the apples and add it to the chili and reserve the other (just coring and chopping) to dress with lemon juice and serve as a garnish. Pretty, right? I didn't do that. I peeled, cored, and diced both apples and put them in the soup. Wasn't nearly as nice for presentation, but it still tasted good.
After apple(s) is added, simmer until flavors meld, stirring occasionally about 20-30 minutes.
Serve with sharp cheddar cheese, pepitas, tortilla chips and chopped apples for serving.
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