Turkey Chipotle Chili With Pepper Jack Cheese Corn Cake Toppers
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 2 tablespoons extra virgin olive oil
- 2 lbs ground turkey breast
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 1 tablespoon chili powder
- 2 chipotle chiles in adobo, chopped
- salt, to taste
- 1 cup mexican beer
- 2 cups chicken stock
- 1 (28 ounce) can chopped stewed tomatoes
- 1 (15 ounce) can black beans, drained
- 1 (8 1/2 ounce) package corn muffin mix (such as Jiffy Mix)
- 1 egg
- 1⁄3 cup milk
- 1 1⁄2 cups shredded monterey jack pepper cheese
- 2 tablespoons butter
directions
- Heat deep skillet or wide pot over medium high heat; add oil and turkey.
- Crumble meat as it cooks, 3 minutes.
- Add the onions and garlic, chili powder, and chipotle; cook another 5 minutes.
- Season with salt to taste.
- Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan.
- Add the stock, tomatoes, and beans and bring to a bubble.
- Reduce heat and simmer at least 10 minutes, or until you're ready to eat!
- Heat a nonstick griddle pan over medium high heat.
- Mix muffin mix, egg, and milk together to make a batter; add cheese to batter and mix well.
- Rub grill with butter.
- Ladle the batter to make 3-inch cheese and corn cakes.
- Cook 3 minutes on each side, until golden. Transfer them to a plate and cover with foil to keep warm.
- Serve bowls of chili with cheese-corn toppers -- like a spicy, corn topped chili pot pie.
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Reviews
-
I didn't give a star rating for this because the method I used was different than the instructions listed here. I proceeded as normal for steps 1 through 5, then I placed the tomatoes, black beans, and chipotle chile in the blender and pureed it. It gave the chili a thicker consistency, and we thought it was really delicious this way. Also, we skipped the corn cake toppers. Thanks for posting!
RECIPE SUBMITTED BY
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After growing up in central Wisconsin, I moved to California and spent my 20's and part of my 30's there. I've since moved to the east coast to a small village in Northern Virginia - a huge change! We moved here mainly so we could live in an area better suited to raising children and closer to family. Although it's an adjustment, we really love it here. My husband and I were married in Feb 2003 and had our first daughter, Kylie, in Aug 2004. Our second daughter, Katie, was just born in July 2006. I was an HR Director until I became Mom, and I wouldn't trade this job for anything in the world!
I began cooking when I became a stay-at-home-mom, mostly out of necessity. We used to eat out for every meal...and I do mean EVERY meal. When our income was cut in half after my "early retirement", eating out was no longer an option. Therefore, if I was going to continue to eat all the delicious food I was accustomed to, I was going to have to...oh, the horror!!!...COOK IT MYSELF!!! I had grown up baking with my mom, but hadn't actually baked in years and had always left the cooking to her. To my utter surprise and delight (not to mention my husband's SHOCK and delight)...I loved it! Then, to find Recipezaar...well, it's become a much loved hobby and something I'll surely do for the rest of my life!
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