This Chipotle Turkey Chili has all the things you love about chili and then some! A deliciously tasty dinner packed with turkey (or chicken) and pinto beans, spiced up with a little chipotle and ready in under 30 minutes.
This is a sad day. It is our final posting for the Secret Recipe Club, a group I have enjoyed being a part of for over a year. I have been introduced to so many new food bloggers and their websites and enjoyed making their oh so delicious recipes. Thank you one and all for allowing me to spend some time getting to know you and to be part of such a wonderful group. I will miss you.
This month I had the pleasure of being matched up with Katie from A Spoonful of Thyme. She is a busy wife and mom who learned to love cooking after she married. And with her Mom and Grandma being such wonderful cooks, it was no surprise that their talent rubbed off on her.
I feel like I have so much in common with Katie as my Mom and Grandma were both excellent cooks and inspired me to learn and grow in the kitchen. We always had dinner as a family every night and I continued to do so when I had a family of my own. I believe food is important as a way to bring family and friends together just like it does for our little group.
So while perusing Katie’s blog I couldn’t help bookmarking recipes to come back and make. She has got these delicious looking Savory Manchego Crackers and yummy Pumpkin Scones, both which I’ve never tried making before, but I decided with all the sweets I have had on 2CM lately that I would stick to a dinner item.
With Thanksgiving coming I thought that her Spicy Chipotle Turkey Chili would be a great way to use leftover turkey. I did change the recipe up slightly by using a rotisserie chicken (in lieu of ground turkey) but you can also substitute cooked leftover turkey after the holidays. I also used a combo of ground chipotle powder and chili powder instead of chipotle chili powder since I didn’t have any on hand.
This is a deliciously quick dinner that is on the table in less than 30 minutes. I served mine with my Jalapeno Cornbread Muffins and everyone loved it. And I even served it over a baked sweet potato for lunch the next day and it was divine.
Hope you enjoy! And don’t forget to check all the other delicious recipes from our group below. I’m sure there will be plenty of ideas for the busy holidays ahead.
- 1-2 Tablespoons olive oil
- ½ cup onion chopped
- 1 can green chiles
- 2 cups chicken stock can even use some of your leftover gravy
- ½ teaspoon chili powder or 1 teaspoon chipotle chile powder and do not add ground chipotle
- ½ teaspoon ground chipotle
- 1 rotisserie chicken cut-up (about 3 cups) or leftover turkey
- 2 16- oz cans pinto beans drained & rinsed
- 1 16- oz jar medium salsa mild if you don’t like a lot of heat
- Garnish: shredded cheddar cheese chopped onions, sour cream
In a large skillet, heat olive oil. Add onions and green chiles and saute for 5 minutes.
Add stock, spices, chicken or turkey, pinto beans and salsa. Cover and bring to boil. Let heat for about 10-15 minutes.
Prior to serving, mash some of the beans to thicken chili.
Garnish with cheese, chopped onions or sour cream.