This post is sponsored by La Morena… I adapted this recipe from my Southwest Chicken Chili recipe. If you ask Eddie, this new chipotle version beats my original and that is saying a lot because my other recipe has won several chili cook-offs. If you have never made a homemade chili before or if you are a seasoned chili maker, I think you will love this easy and tasty recipe. With 3 peppers it was the perfect amount of heat for us. Add more or less peppers for your family’s taste.
I decided to make a Chipotle Turkey and Corn Adobo Chili for this post because this year we missed out on hosting our annual chili open-house on Halloween night. With Covid everything is a little different and family traditions are getting altered. I’m also freezing a few containers for my mother-in-law to have at her home. Since our house flooded and construction began, she has been bringing us home-cooked meals to enjoy. Frozen chili is always a fall staple in our freezer and now we can add a little to my MIL’s freezer too.
The La Morena peppers have a rich and authentic flavor of Mexico….with a touch of heat and tons of flavor. Their peppers are all hand selected and prepared. Perfect for this Chipotle Turkey and Corn Adobo Chili.
The La Morena peppers are available at many different grocery stores. (You can find them here: http://www.vivalamorena.com/, and at Safeway, Shoprite, Stop N Shop, Fiesta, La Michoaćana, Cardenas, Northgate and Vallarta.)
Locally they are at one of my favorite places to shop for food……Vallarta in Pasadena! I blogged about Vallarta a couple of years ago. It was an awesome morning shopping trip with my oldest daughter. If you like grocery store eye candy then you really should check out visuals on the blog.
Chipotle Turkey and Corn Adobo Chili
Ingredients:
3 large Onions – chopped
3 Cloves Garlic – crushed
1 Carrot – chopped fine
1 Pound Ground Turkey
2 Tablespoons Vegetable Oil
1 Large Jar Tomatillo Verde Salsa
2 Cans Chopped Tomatoes – 14oz.
1 Can La Morena Chipotle Peppers in Adobo Sauce
1 Tablespoon Oregano
1 Teaspoon Ground Corrianader
1 Teaspoon Ground Cumin
1 1/2 teaspoon Chili Powder
6 Peppercorns – Crushed
1 Can Corn
1 Can White Beans (great northern) – 15 oz.
Salt and Pepper
2 to 4 Cups Chicken Stock
Toppings: Fritos, Cheese, Chopped Onion, Sour Cream, Lime
1. Saute the onions, garlic and carrots in the vegetable oil until tender and clear.
2. In a separate pan, brown the ground turkey until thoroughly cooked. Drain the cooked meat on a paper towel lined plate to remove any extra grease.
3. Add the cooked meat to the vegetables. Mix to combine. Add the tomatoes and verde salsa.
4. Add the spices. Mix to combine.
5. Crush 3 La Morena Chipotle Peppers in Adobo Sauce with a fork. For more heat…. add a few more. Add to the chili.
6. Add 2-4 cups of Chicken Stock to the chili. I usually start with 3 cups and then add a little more as needed.
7. Add the corn and beans. Gently stir the chili to combine. Try not to break the beans.
8. Bring the heat back up to a low boil. Lower the heat and simmer for 1-2 hours.
9. Enjoy as is or top with your favorite chili toppings.
10. To freeze, allow the chili to completely cool before freezing. I like to freeze on day two after the chili has a chance to really flavor-up and chill in the refrigerator. Fill your freezer container only 90% full to allow for expansion in the freezer.
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#PayItForwardwithLM #WeCanWithLaMorena #VivaLaMorena
XOXO Cathie
