Monday, October 31

Chipotle Turkey Chili with Apples and Cheddar

When I came across this recipe in my Rachael Ray magazine, I thought it sounded delish and knew I wanted to try it.  It was great.  And it's a great variation on your standard chili, so if you like to mix it up, this might be a great one to try.



























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.  


♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap at Premeditated Leftovers

Miz Helen's Country Cottage Full Plate Thursday  



9 comments:

Heather Solos said...

This sounds lovely. I think, as a variation turnips, butternut or acorn squash, or even rutabaga would make a great substitute for the apple. It'd keep the same consistency and offer up some interesting new flavors.

Kimberlee@ThePeacefulMom.com said...

That sounds yummy! I'm usually not that adventurous in my cooking, but I might have to try this one. Thanks. :)

Aliesha said...

Visiting from Tasty Tuesday! What a delicious-looking and unique recipe. Makes me hungry just looking at your lovely pictures!

Jennifer said...

Looks really delicious! A fun twist on regular chili :)

Family Balance Sheet said...

This sounds really delicious. I'm going to include it in a soup round up post that I am running on Thursday 11/3.

lulumusing said...

This is a very different chili recipe and since I love trying new things, this is going on my list of things to make.

Miz Helen said...

Hi Jackie,
Your Chili is fabulous! The combination of the Turkey, Chipotle and Apples would just be delicious. I can't wait to try your recipe. Thank you so much for sharing with Full Plate Thursday and come back soon!
Miz Helen

KB said...

Looks delish!

We'd love for you to share your recipes with us at

Simply Delish Saturday

April @ The 21st Century Housewife said...

What lovely flavour combinations there are in this chilli - and I love that it has apple cider in it too - yum! Thank you for sharing another delicious recipe with the Hearth and Soul hop.

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