This recipe is a hit with everyone who likes chili and a little heat. I am pretty sure the original recipe came out of a Rachael Ray magazine many years ago. I have adapted it with a few tweaks and changes below.
For a while there, I didn’t eat beef or pork – and I still tend to shy away from them for daily meals. I also like my chili without beans, which made this recipe so ideal when I first discovered it. It’s healthy, just don’t overdo it on the cheese at the end. This will easily serve 4 people. If you save some for leftovers, it tastes just as good the next day.
- 2 tbsp oil (EVOO or vegetable oil)
- 1.3 lbs. Ground Turkey (93% lean) (one package)
- S&P (salt and pepper)
- 2-3 tbsp Chipotle Chilies in Adobo, pureed
- 1 tbsp Ground Coriander
- 1 tbsp Ground Cumin
- 1 tbsp Paprika
- 1 Large Red Onion, chopped
- 3 Garlic Cloves, chopped
- 2 Green Apples
- 1/2 Lemon, juiced
- 1 tsp Cinnamon
- 1 Bay Leaf (optional)
- 3 tbsp Tomato Paste
- 1.5 cups Chicken Stock
- 1 cup Apple Cider
- Shredded Cheddar Cheese
Here’s what I did:
Get a couple tablespoons of oil heating in a pot. Once it’s hot (meaning the oil easily spreads around the pan), add the ground turkey. Cook, stirring and mashing the turkey, until it’s browned all over. Season with salt and pepper.
Chop the onions and garlic. (Pictured below, I also diced a small jalapeño, to add another layer of heat)
Puree the chipotle chiles in a food processor. Add 2-3 tbsp (depending on how much heat you prefer) of pureed chiles to the pot. (See pro tip, below)
Stir in the coriander, cumin, paprika, onions and garlic.
Peel and chop one green apple, add it to the pot.
Stir in the cinnamon and bay leaf (optional), cover the pot and let simmer for about 10 minutes on low heat.
Stir in the tomato paste until well mixed, then add the chicken stock and apple cider. Let heat through, approximately 10 minutes on medium-low heat.
Chop second green apple (unpeeled). Squeeze the juice of 1/2 a lemon over the apples to keep them from browning.
Ladle chili into bowls, top with cheddar cheese and green apples.
Pro Tip: Don’t waste the rest of the tomato paste and chipotle chiles. If you’re not going to use the remainder in other recipes within a few days, freeze it for easy use in the future. For example: puree the entire can of chipotle chiles for the 2-3 tbsp that you need in the recipe above. Then, lay out pieces of plastic wrap and measure out tablespoon-sized dollops of the puree. Wrap each dollop individually in the plastic wrap, then store them all together in a (labeled) freezer bag. Next time you make turkey chili, you won’t have to buy chipotle chiles or puree anything – just take what you need out of the freezer!