Turkey Chili Bowls (serves 4, or more with rice)
Inspired by a recipe found here.
There’s something about chili that just makes me smile. It’s warm, hearty, spicy, and you can eat it in a bowl, which is probably my favorite way to eat things. I always loved when my mom made chili at home. Because I don’t eat red meat, she would actually make TWO chilis, one with ground beef for my dad (who refused to give up his beef) and one with ground turkey for me. I also remember as a child my mom would cater to my little girl taste buds by making yet another batch of chili that was not as spicy. One thing was always consistent about the chilis my mom made– they were always served over white rice. So with a little modifications from the original, this recipe created the perfect chili for a cool, rainy day.
- 2 tbsp. extra-virgin olive oil
- 2 lbs. ground turkey
- 2 carrots, chopped
- 3 stalks celery finely chopped
- 1 onion, chopped
- 2 tsp. minced garlic
- Salt and pepper
- 1 small can chipotle chiles in adobo sauce
- One 15-ounce can tomato sauce
- 2 cups chicken stock
- 1 cup shredded pepper jack cheese
- Dried hot peppers for garnish
Heat the extra virgin olive oil, 2 turns of the pan, in a soup pot over medium-high heat. Add the meat and cook to brown, stirring to crumble. Add the carrots, celery, onion and garlic; season with salt and pepper. Cook over medium heat, stirring occasionally, until the vegetables are softened, 10 minutes or so.
Place the chipotles and adobo sauce in a food processor or blender and puree. Spoon 3 rounded tablespoons into a small bowl and combine with the tomato sauce to make a chipotle-infused tomato sauce.
When the vegetables are tender, stir in the chile-tomato sauce and chicken stock. Simmer for a few minutes to thicken and combine the flavors. Serve over brown (or parboiled) rice, top with shreded pepperjack cheese. Garnish with dried hot peppers and enjoy!