Wednesday, October 24, 2012

Smoky Sweet Turkey Chili


I love growing up and discovering new things. I feel like that's been a theme on the blog this week. Last weekend, I discovered a new chili recipe. This ain't your ordinary chili. It's got a sweet, smoky flavor with a hint of heat that will satisfy your belly and tantalize your taste buds. The secret ingredient? BBQ sauce. I give this one 5 stars and see myself making this recipe for years to come.

Of course you can't make chili without cornbread, right? Stay tuned for a sinfully delicious cornbread recipe, coming next week.

Smoky Sweet Turkey Chili
Adapted from allrecipes.com
Yield: about 6 servings
Prep Time: 15 minutes
Cook Time: 1-8 hours
Total Time: about 1.5-8 hours

INGREDIENTS:

1 pound ground turkey
1/2 cup diced onion
1 clove garlic, minced
1 cup diced carrots
1 14.5 oz. can diced tomatoes
1 cup salsa (I used peach-mango salsa and it was delicious!)
1 cup chipotle barbecue sauce
1 4 oz. can chopped green chilies
1 15 oz. can black beans
1 Tablespoon lime juice
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 Tablespoon chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
Sour cream, chopped avocado, crushed tortilla chips and chopped cilantro for garnish

*Feel free to add or change up the vegetables. For example, replace the cup of carrots with diced red and green bell peppers. Or add a cup of cooked corn kernels to the mix. Have fun and customize to your liking.

DIRECTIONS:

{Slow Cooker Method}

Heat a large nonstick pot over medium-high heat and stir in the ground turkey, onion, garlic and carrots.  Cook and stir until the turkey is crumbly, evenly browned and no longer pink, about 10 minutes. Transfer turkey mixture to a slow cooker and add tomatoes, salsa, BBQ sauce, green chilies, black beans, lime juice, cumin, red pepper flakes, chili powder, oregano and salt. Cook on high for 4 hours or low for 8 hours. Top with garnish, serve with cornbread and enjoy!


{Stove Top Method}

Heat a large nonstick pot over medium-high heat and stir in the ground turkey, onion, garlic and carrots.  Cook and stir until the turkey is crumbly, evenly browned and no longer pink, about 10 minutes. Pour in the tomatoes, salsa, BBQ sauce, green chilies and black beans. Season with lime juice, cumin, red pepper flakes, chili powder, oregano and salt. Bring to a simmer over medium-high heat, then reduce to medium-low, cover and let simmer until the flavors develop, 1 to 3 hours. Garnish with sour cream, chopped avocado, crushed tortilla chips and cilantro. Serve with cornbread and enjoy!

4 comments:

Amely Rose said...

wow this looks very tasty defiently have to try it!

want to follow each other? i will defiently follow back

my blog:
http://thebizarrebirdcage.blogspot.de/

Mimi Finerty said...

This recipe sounds soooo yummy - I like the addition of the bbq. Will have to give this one a go.

Rauf Arshad said...

its a great blog
sports-inside.blogspot.com

Erica Crismon said...

Catherine I just made the chili and cornbread. I LOOOOVE cornbread and this recipe is solid. I'll never use Jiffy again. Love you mucho!