Turkey Corn Chili

This chili recipe is from Rachael Ray. When I found this recipe, I also noticed many comments about it being very soupy. I would recommend reducing the amount of stock or broth. You could even just cook the chili longer. I think that because this recipe calls for left-over turkey rather than ground turkey, it doesn't absorb as much of the broth quite as quickly as we might like it to. If you don't mind a wet chili, then follow the recipe. If you like your chili drier, then reduce the amount of stock by half. I used ground turkey which helped the problem of "wet" chili. Check out the comments on www.foodnetwork.com for this recipe and see what others had to say.

Turkey Corn Chili
by Rachael Ray

Serves 4

Ingredients:

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 large bell pepper, red or green, chopped
1 jalapeno pepper, seeded and chopped
1 bay leaf, fresh or dried
1-1/2 pounds light and dark meat cooked turkey, diced
1-1/2 to 2 tablespoons chili powder
1-1/2 to 2 tablespoons ground cumin
1 teaspoon to 2 teaspoons cayenne pepper sauce
course salt
2 cups frozen corn kernels or leftover prepared corn
1 (32-ounce) can chunky style crushed tomatoes
2 cups prepared chicken stock or broth, paper container or canned
2 scallions, white and greens, chopped

Directions:

Heat a deep pot over medium high heat. Work close to the stove for your chopping. Add oil to your pot, 1 turn of the pan, and add vegetables as you chop them.

Add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if veggies start to stick. Stir in diced turkey meat and season with chili powder, cumin, and cayenne sauce. Season with a little salt, to taste. Add corn, tomatoes, and broth. Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes. Garnish chili with chopped scallions.

Enjoy!

The Creative Cook

Pumpkin Turkey Chili

When it gets chilly, I like to eat chili. I have a bunch of chili recipes to share with you this week. I have tried all of them. I did make changes where I felt necessary. My family doesn't like super-spicy chili so I reduced the amount of heat in this chili. Don't let the pumpkin put you off because it does taste really good in there. I also added a cube of bakers chocolate and a dash of cinnamon to give some interesting flavor to the chili. I got this recipe from www.seriouseats.com.

Pumpkin Turkey Chili
Serves 6

Ingredients

1 tablespoon vegetable oil
1 cup chopped onion
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 (4 oz.) can chopped green chiles
1 large clove garlic, minced
1 pound ground turkey
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can red kidney beans
2 cups (1 14.5 oz.) can pumpkin puree
1-1/2 tablespoons chili powder
1/2 tablespoon cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
cayenne pepper to taste (at least 3 good shakes)
1/4 cup fresh cilantro, chopped
1/2 cup shredded Cheddar cheese (optional)
1/2 cup sour cream (optional)

Procedure

1. Heat oil in a large skillet or Dutch oven over medium-high heat.

2. Saute the onion, green bell pepper, yellow bell pepper, green chiles, and garlic until tender, about 10 minutes. Make room in the center of the skillet, add turkey and brown, about 10 minutes. Stir in tomatoes, beans and pumpkin. Season with chili powder, cumin, pepper, salt and cayenne.

3. Reduce heat and simmer for at least 20 minutes. Stir in fresh cilantro. If preferred, serve topped with Cheddar cheese and sour cream.

Enjoy!

The Creative Cook