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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a Rachel Ray recipe. Serve with corn toppers made from your favorite box/bag of cornbread mix. Ingredients:
2 lbs. lean ground turkey ( i think that all white turns out best) |
1 onion, chopped |
4-5 cloves garlic, minced |
2-4 chipotles in adobo, minced |
2-3 tbs. chili powder |
1/2 bottle of your favorite medium or dark beer (optional) |
1 can light red kidney beans, drained |
1 can stewed tomatoes, undrained |
1-2 c. chicken stock (depends on how soupy you like it) |
Directions:
1. Heat a large pot over medium-high heat.
2. Add a little oil and brown the turkey, making sure to break it up.
3. Once turkey is browned, add onion and garlic, reducing heat to medium, and cook until onion is softened.
4. Add minced chipotles and chili powder and mix well. Cook for one minute.
5. Pour in the 1/2 beer and use it to scrape down any of the seasonings that are on the side or stuck to the bottom.
6. Add the rest of the ingredients and simmer uncovered for 20-30 minutes.
7. While chili is simmering, make Corn Pancakes according to package directions and cook on a non-stick griddle over medium-low heat.
8. Note: Rachel Ray uses shredded Pepper Jack Cheese in her corn toppers, and they taste great that way, but I choose not to use it because it makes the toppers a little greasy. You choose.
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