After Thanksgiving, I use the leftover turkey to make a big batch of this hot Chili freezing in individual containers to enjoy during the busy holiday season. After a long day of baking and preparing for Christmas I can sit back, relax, serving this delicious Chili for dinner. If you don’t want it really hot substitute 1 chopped jalapeno pepper for the chipotle pepper in adobo sauce, just as good but without the kick!
Chipotle Turkey Chili
2 tablespoons olive oil
4 cloves garlic, minced
1 onion, diced
1/4 cup whiskey
One 14-ounce can black beans, drained and rinsed
One 14-ounce can kidney beans, drained and rinsed
Two 14-ounce can diced tomatoes
Two cups chicken broth
1 red pepper, diced
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 canned chipotle pepper in adobo sauce, minced (use less if desired)
3 cups cut-up cooked turkey
1/4 cup masa harina
5 limes, 1 juiced, 4 cut into wedges
sharp Cheddar, grated
1/2 bunch fresh cilantro
Heat the olive oil in a large pot over medium heat. Add the garlic and onions and cook for a few minutes until the onions soften. Add 1 1/2 cup chicken broth, reserving the rest, then cook for a couple of minutes to reduce. Add the black beans, kidney beans, tomatoes, chili powder, cumin, salt, and chipotles and stir to combine. Bring to a simmer, then cover the pot and cook for 1 hour. Add cooked turkey.
Combine the masa harina with the rest of the chicken broth and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook until thick, 10 more minutes.
Serve with the grated cheese, sour cream, diced tomatoes, cilantro and lime wedges for squeezing.