Smokey Southwestern

Chipotle Turkey Chili


                2   Tablespoons       canola oil

                6   pounds                ground turkey breast

                6   large cloves        garlic, finely chopped

                2   large                    white onions, finely chopped

                2                              red bell peppers,

                                                      roasted, peeled, and cut into 1-inch dice

             1/2   pound                  sweet corn

                3   large                    poblano chiles,

                                                      roasted, peeled, and cut into 1-inch dice

          1 1/2  28-ounce cans   diced tomatoes

             1/2   cup                      tomato paste

                2   quarts                 water

                1   15-ounce can     soy beans, drained

                2   15-ounce cans   black beans, drained

                1                              butternut squash (about 2 pounds),

                                                      peeled and cut into 1-inch dice

             1/2   can                      chipotle chiles, puréed

          1 1/2   Tablespoons       cumin

                3   Tablespoons       ancho chile powder

             1/4   cup                      fresh lime juice

                1   bunch                  cilantro, chopped

                                                 salt & freshly ground black pepper

                                                low-fat sour cream

                                                shredded low-fat cheddar & monterey jack cheese

                                                warm corn cread


1.   Heat oil in a large stockpot. Season turkey with salt and pepper.  Cook over moderate heat until browned, about 15 minutes.  Transfer to a plate.

2.   Add the garlic and onions to the stockpot and cook over low heat, stirring occasionally, until softened, about 10 minutes.

3.   Add the red bell peppers, ancho, poblano, and chipotle chiles, cumin, lime juice.  Cook, stirring, for 5 minutes.

4.   Add the tomatoes, tomato paste and water.  Bring to a simmer.

5.   Return the turkey to the stockpot and bring to a boil. Cover and simmer over low heat about 1 hour.

6.   Skim fat from chili.

7.   Add the butternut squash.  Simmer over low heat until the squash is tender, about 15 minutes.

8.   Add the beans, corn, and cilantro.  Cook 5 more minutes.

9.   Season to taste with salt and pepper, then ladle into chili mugs or bowls.

Garnish with cheddar, Monterey jack cheese & cilantro.  Serve with low-fat sour cream and warm corn bread.


Yields 10 to 12 servings


Healthy; Make-ahead

Active time = 1 hour

Total time = 2 hours, 30 minutes



Recipe by:  

      Chef Lisa J. Stroh 

      Ambrosia Personal Chef Services, San Rafael, California

      November 7, 2006