Last Friday I woke up with nothing scheduled and I wasn’t sure how we would spend our day. When I looked out the window and saw this…
I knew exactly what we were going to do. Hang out. Enjoy each other. Eat chili. It is the perfect meal for a snowy day and I was so glad it was waiting for us in the fridge.
Chili was one of the first things I started making from my Betty Crocker cookbook, way before culinary school, and certainly before I knew anything about food. Over the years, I have added and changed the recipe to what I now call my own. I don’t use that Betty Crocker cookbook anymore, but for some reason I keep it around. Maybe it’s to help me remember where I started.
My husband loves spicy food, and I really do not. I try to meet him in the middle with this recipe. I only add one chipotle pepper, and even then I scrape the seeds out of it before mincing.
It ends up being just spicy enough for me to handle, but you can add more if you’d like. I love the addition of the beer and chipotles. The sweetness of the corn is a great compliment to the smokiness of the chipotles. This recipe will feed a crowd, but I usually freeze half for another night when its just us.
Do you remember your first cook book? And what is your favorite recipe for a snowy day?
Enjoy!
Turkey Chili with Beans and Corn
Serves 8-10
2 tsp olive oil
1 large onion (1 cup)
3 cloves of garlic, minced
2.5 lbs ground turkey
2 Tbsp chili powder
2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1-2 chipotle peppers in adobo sauce, minced, plus 2 Tbsp adobo sauce
28 ounce can fire roasted diced tomatoes
15 ounce can tomato sauce
12 ounce Mexican beer
15 ounce can red kidney beans, drained and rinsed
15 ounce can black beans, drained and rinsed
1 cup frozen corn, thawed
Optional Toppings – shredded cheese, sour cream, chopped green onion
Heat the oil in a large heavy bottom pot on medium heat. Add the onion, garlic and ground turkey and cook until the onions are soft and the turkey is cooked through.
Add the chili powder, cumin, salt and pepper and cook until fragrant, (about 30 seconds) stirring constantly
Stir in the chipotle peppers, adobo sauce, diced tomatoes, tomato sauce and beer. Bring everything to a boil, then lower the heat to medium-low. Cover and simmer for 1 hour.
Add the kidney beans, black beans and corn and continue to cook for 10 minutes. Add additional salt and pepper to taste.
Serve into bowls and garnish with shredded cheese, sliced green onions and sour cream if desired.
Heavily adapted from Betty Crocker’s Cookbook.
