"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Smokey Southwestern Chipotle Turkey Chili Recipe

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This recipe for Smokey Southwestern Chipotle Turkey Chili, by , is from The Stroh Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Stroh


2 Tablespoons canola oil
1 ½ pound ground turkey breast
2 large cloves garlic, finely chopped
1 large white onions, finely chopped
1 red bell pepper roasted, peeled, and cut into 1-inch dice
1/2 pound sweet corn
1 large poblano chilies, roasted, peeled, and cut into 1-inch dice
1 28-ounce cans dice tomatoes
1 Tablespoon tomato paste
1 quart Chicken Stock
1 15-ounce cans soy beans, drained
1 can 10 Oz, black beans, drained
Butternut squash ( 1 pound), peeled and cut
into 1-inch dice
1 Chipotle chilies, puréed
1 Tablespoons cumin
1 Tablespoons Ancho Chile powder
1/4 cup fresh lime juice
1 bunch cilantro, chopped
Salt & freshly ground black pepper
Low-fat sour cream
Shredded low-fat cheddar & Monterey jack cheese
Warm Corn Bread or if you prefer corn tortillas

1. Heat oil in a large stockpot. Season turkey with salt and pepper. Cook over moderate heat until browned, about 15 minutes. Transfer to a plate.
2. Add the garlic and onions to the stockpot and cook over low heat, stirring occasionally, until softened, about 10 minutes.
3. Add the red bell peppers, ancho, and poblano, and chipotle chilies, cumin, lime juice. Cook, stirring, for 5 minutes.
4. Add the tomatoes, tomato paste and water. Bring to a simmer.
5. Return the turkey to the stockpot and bring to a boil. Cover and simmer over low heat about 1 hour.
6. Skim fat from chili.
7. Add the butternut squash. Simmer over low heat until the squash is tender, about 15 minutes.
8. Add the beans, corn, and cilantro. Cook 5 more minutes.
9. Season to taste with salt and pepper, then ladle into chili mugs or bowls.
Garnish with cheddar, Monterey jack cheese & cilantro. Serve with low-fat sour cream and warm corn bread.

Number Of Servings:
Number Of Servings:
8 Servings
Preparation Time:
Preparation Time:
Total time :2 hours, 30 minutes
Personal Notes:
Personal Notes:
Recipe by:
Chef Lisa J. Stroh
Ambrosia Personal Chef Service, San Rafael, California




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