Husband: I’m feeling to eat turkey with some kind of sauce.
Gourmet Girl ND: hmmm ok sure no prob! I’ll see what I can do!
So I racked my brain to see if I could come up with some sort of “sauce” to go along with this turkey, and nothing came to mind. How daunting! But as I was rummaging through my pantry, I stumbled upon these long forgotten chipotle chili peppers in adobado sauce I had brought home from my recent trip to Cancun, Mexico. My intention was to get some Mexican inspiration back home in my kitchen when I bought these chipotles and cleaned out the mole [molay] shelf at the Chedraui supermarket! I could go on and on about how lush, green, plump, juicy and delicious all the vegetables, meats, seafood, sweets, breads, et al looked but that will have to be another post!
So to explain the chipotle pepper! It is actually a ripe jalapeño pepper marinated in a special seasoning blend of vinegar, paprika, salt, oregano, garlic and other spices to preserve and enhance its flavor. It has a sweet smokiness flavor to it. Adobo is a technique initially used to preserve meats, etc. but soon caught on in Latin America from Spain, to flavor different food items, peppers being one of them. Adobo is the noun used for the technique but the adjective to describe the chipotle peppers marinated in this technique is “adobado.” Hence, we get “Chiles Chipotle Adobados.”
I said to myself, I have to use these chipotles with that turkey to make a mind blowing sauce! But then it occurred to me I will have to make something else to go along with it for it to be a complete meal. That is when my eyes fell on the canned tomatoes and kidney beans! My mouth instantly began to water as I thought about making a chili inspired by these chipotle peppers and turkey. Mind you, I had never had turkey in a chili much less with chipotle peppers so this was a true test of my culinary skills! As I began to chop and dice, I thought this is going to be so hearty, spicy and way healthier than the regular red meat chili. As I popped open the can of the chipotle peppers, I thought this is definitely going to give me back piece of my Cancun trip! I used half the can and then I stored the rest of peppers with the sauce in a zip lock bag and placed it in the freezer. The amount of peppers you use depends on how spicy you want your chili. All the ingredients were balanced and the star of the show, provided just enough heat and flavor to the turkey, corn and kidney beans! Talk about yum! Your nose and belly will thank you! You won’t feel guilty eating this whatsoever! It is hearty yet light and so full of flavor. I wish you could have smelt my pot of chili! But your pot will soon smell just like mine with this must have Gourmet Girl Next Door recipe! Oh so good!
Chipotle Turkey Chili
Preparation time: 20 minutes
Cook time: 1 hr
Yield: 6 servings
6 cups water
1 medium-sized onion, chopped
6 cloves garlic, chopped
240g red kidney beans
240g whole kernel corn
1 can (14.5oz) diced tomatoes, roasted garlic
1 medium-sized bell pepper, chopped
4 chipotle chilies adobado with the adobo sauce, chopped
3 cups roasted turkey, chopped
4 tbsp tomato paste
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp ground cumin (geera)
1/2 tsp cayenne pepper
1 tbsp butter
Lime wedges (optional)
In a pot on medium heat, bring the 6 cups of water to a boil. Add the onions, garlic, salt, black pepper, cayenne pepper, cumin, tomato paste, corn, kidney beans and tomatoes. Let boil for 30 minutes until it starts to get thick or some water evaporates. Add the turkey, chipotle peppers and the bell pepper. Cook for another 30 minutes until it gets thick. Serve with a dollop of sour cream and lime wedge (optional) on top and a slice of corn bread.