Happy December! Can you believe it? I can barely believe it’s the last month of 2016.
I imagine Tennessee is ready for some peace, cool weather and precipitation – especially after the recent fires and tornados. Not to mention all of the roller coaster aftershocks of the recent election. Did anyone else have to stay off of the internet because it was all getting a bit toxic?
I’m ready for some hope and good cheer, some quality time spent with friends. I’m ready for songs and celebration of the birth of a baby that forever changed history. I’m looking forward to this season of gratitude and hospitality, and I’m joyfully anticipating the renewal and rebuilding that comes in the wake of any wreckage.
So as the temperature (finally) drops and people gather to celebrate this lovely season, there’s always a need for hot, delicious food to fill up bellies.
This is a go-to dish I’ve made over and over again throughout the years, whenever I want to eat or serve something that fills a person up and makes them feel like they are Home.
Smoky and moderately spicy, chock full of protein and veggies, I hope you will find a special place in your recipe rotation as I have with this cozy, tasty Chipotle Turkey Chili.
Serve it with tortilla chips, cornbread, or over your favorite rice…and don’t forget all of your favorite garnishes that make chili so much fun. Don’t be intimidated by the number of ingredients, they are all basic and some good music will make chopping the vegetables pretty enjoyable. Here’s one Christmas playlist, and here’s another; I’m a fan of choices. Enjoy!!
- extra virgin olive oil
- 1 onion, chopped
- 4 cloves garlic
- ½ cup chipotle peppers in adobo sauce, minced
- 2 tbsp cumin
- 1 tbsp paprika
- 2 lbs ground turkey
- 1 medium zucchini, cut into small cubes
- 3 medium carrots, cut into small cubes
- 4 celery stalks, cut into small cubes
- 1 15 oz can black beans
- 1 cup frozen corn kernels
- 1 28 oz can diced tomatoes
- 1 6 oz can tomato paste
- 1 cup of water
- 2 bay leaves
- salt and pepper to taste
- optional garnish: cilantro, green onion, diced avocado, cheese, sour cream
- optional sides: tortilla chips, your favorite rice, your favorite bread
- Cover the bottom of a large pot or dutch oven with olive oil and heat until oil bubbles.
- Add garlic, onion, chipotle in adobo, cumin, and paprika; mix and saute well until spices are fragrant, about 2-3 minutes.
- Add turkey and cook through, until there is no more pink
- Mix in zucchini, carrots, celery, black beans, corn, and diced tomatoes. Mix well, add tomato paste and water and stir well.
- Add a generous sprinkling of salt and pepper and bay leaves.
- Bring it to a boil, stirring occasionally. Once it boils, turn the heat down so the chili is simmering slowly and put the cover on.
- Simmer for 45 minutes to an hour, stirring occasionally.
- Taste and add more salt and pepper as necessary.
- Serve with desired garnish and sides....enjoy!
I'm a Silicon Valley transplant who put down roots in Tennessee, where I currently reside with husband Nick and fluffy cat Mochi. This is my little space on the world wide web to share encouragement, celebration, and practical stuff for the everyday.