Smoky Chipotle Turkey Chili with Cornbread Muffins
25min
1h 5min
4
620
Chef's Note
For the best flavor development, make the chili a day ahead and refrigerate overnight. The flavors will meld beautifully, and you can simply reheat it while baking fresh cornbread muffins just before serving. To control the heat level, adjust the amount of chipotle peppers to your preference.
Tags
Ingredients
1 pound ground turkey
1 medium, diced yellow onion
1 medium, diced red bell pepper
3 cloves, minced garlic
2-3 peppers, chopped plus 1 tablespoon sauce chipotle peppers in adobo sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 can (28 oz) fire-roasted diced tomatoes
2 tablespoons tomato paste
1 can (15 oz), drained and rinsed black beans
1 can (15 oz), drained and rinsed kidney beans
1 cup low-sodium chicken broth
2 tablespoons olive oil
1 teaspoon, divided salt
1/2 teaspoon black pepper
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/4 cup sugar
1 cup milk
1/4 cup, melted unsalted butter
1 large egg
2 tablespoons honey
1/2 cup frozen corn kernels
3 thinly sliced, for garnish green onions
1/4 cup, chopped, for garnish cilantro
1 diced, for serving avocado
1/2 cup, for serving sour cream
1 cup, for serving shredded cheddar cheese
Instructions
- 1
Preheat oven to 400°F (200°C) and grease a 12-cup muffin tin.
- 2
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.
- 3
Add 1 diced yellow onion and 1 diced red bell pepper to the pot. Sauté for 5 minutes until softened.
- 4
Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- 5
Add 1 pound ground turkey to the pot, breaking it up with a wooden spoon. Cook for 6-7 minutes until no longer pink.
- 6
Stir in 2-3 chopped chipotle peppers with 1 tablespoon adobo sauce, 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 minute to toast the spices.
- 7
Add 2 tablespoons tomato paste and stir to coat the meat and vegetables.
- 8
Pour in 1 can of fire-roasted diced tomatoes with their juices, 1 cup chicken broth, and add the drained and rinsed black beans and kidney beans.
- 9
Bring the chili to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally.
- 10
While the chili simmers, prepare the cornbread muffins. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1/4 cup sugar, and 1/2 teaspoon salt.
- 11
In a separate bowl, whisk together 1 cup milk, 1 large egg, 1/4 cup melted butter, and 2 tablespoons honey.
- 12
Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in 1/2 cup frozen corn kernels.
- 13
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- 14
Bake the cornbread muffins for 15-18 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- 15
Taste the chili and adjust seasonings if needed. If it's too thick, add a splash more chicken broth.
- 16
Serve the chili in bowls topped with diced avocado, sour cream, shredded cheddar cheese, sliced green onions, and chopped cilantro, with warm cornbread muffins on the side.
Nutrition Information (per serving)
620
35g
65g
28g
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