Turkey Chipotle Chili

Yesterday I decided I was going to make Turkey chili and to mix things up a bit I figured I would just make up the recipe as I went along.  Thankfully it turned out really well. I will warn you ahead of time,  the chili has quite a kick to it.  You could always use less chipotle pepper or adobo sauce if you would like something a little milder.

Ingredients

1 lb ground turkey thigh
1/2 lb ground turkey breast
2 cups diced red onion
2 large cloves of garlic, chopped
1/2 tablespoon Montreal Steak seasoning
2 chipotle peppers in adobo sauce, diced
4 teaspoons of adobo sauce
28 oz can of Fire Roasted Diced Tomatoes
14 oz can Diced Tomatoes with Sea Salt
6 oz can of Tomato paste
18 oz water
1 can of cannellini beans, rinsed and drained
1 can of dark kidney beans, rinsed and drained
Grated White Cheddar for topping

Directions
In a dutch oven, heat 1 tablespoon of olive oil, saute the red onion and garlic and brown the turkey meat.  Season the meat and onions with Montreal Steak seasoning and salt and pepper.  Once the meat is cooked add the chipotle peppers and adobo sauce. Mix well.  Add tomatoes, tomato paste and water. Bring to a boil and then reduce to simmer.  Stirring occasionally.  Add kidney and cannelloni beans.  Stir and place the lid on the dutch oven.  Reduce heat to low and cook for a couple of hours.  Be sure to continue to stir occasionally. Serve with White Cheddar cheese as a garnish.

I made some corn bread to eat with the chili rather than crackers.

This meal was rated 4 asparagus spears

Beef Enchiladas

I didn't have a lot of time to spare for cooking tonight so I made something that was pretty quick to prepare.

Menu
Beef Enchiladas
Avocado, Black Bean, Tomato Salad
Spanish Rice

Avocado, Black Bean, Tomato Salad
2 tomatoes, diced and seeded
1/2 cup of diced red onion
1/2 cup of black beans (I used some canned beans that were drained and rinsed)
1/2 Avocado, diced
juice of 1 lime
Salt
Mix ingredients together in a bowl

Beef Enchilada

• Brown 1 lb of Lean Grass Fed Ground Beef with 1/2 cup diced sweet onion
• Drain grease and add the meat and onion back to the pan
• Add 1 Chipotle pepper (diced) and 1/2 tablespoon of Adobo Sauce. I used San Marcos Chipotle Peppers.
• Add about 1/2 the package of enchilada sauce, I used Red Chile Enchilada Sauce by Frontera
• Turn heat to low and let simmer

Meanwhile grate your cheese, I used V & B Supremo Queso Enchilado. Preheat the oven to 400 degrees.  I cook the enchiladas in a 9 x 13 oven safe pan (I suggest spraying the pan or coating it with a little olive oil so the enchiladas don't stick)

When making the enchiladas, take the tortilla and add a small amount of the enchilada sauce. Spread the sauce all over the tortilla, I used El Milagro Flour Tortillas.  Add cheese and meat. Roll up the tortilla. Use a little more of the enchilada sauce as a glue to keep the tortilla closed. Add a little more sauce to the top of the enchilada and sprinkle with cheese.


Ready to go into the oven

Place in the oven on 400 degrees for approximately 20 minutes. Top with some shredded lettuce and the Avocado, Black Bean, Tomato Salad. A little sour cream is always good too!

As far as the rice goes, I went with old reliable... Goya Spanish rice. It's delicious every time and easy to make.

This meal was rated 4 asparagus spears