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Uncle Dan’s® Turkey Chipotle Chili
- 1 package Uncle Dan’s
Chipotle Ranch Seasoning & Dip mix
(or more is you like it hotter)
- 3 18 ounce cans whole tomatillos, drained
- 2 large onions, chopped
- 8 garlic cloves, minced
- 3 Tablespoons vegetable oil
- 2 Tablespoons ground cumin
- 4 pounds ground turkey
- 2 cups chicken broth
- 1 cup water
- 1 Bay leaf
- 1-½ teaspoons dried oregano. Crumbled
- 2 Teaspoons salt, or to taste
- 1 green bell pepper, chopped
- 2 4 ounce cans mild chopped green chilies, drained.
- 1 Tablespoons cornmeal
- 1 19 ounce can white beans, rinsed and drained
- ½ cup chopped fresh coriander, or dried coriander to
taste
Accompaniment: sour cream
Chopped chipotle chilies (optional)
In blender puree canned tomatillos.
Preparation Instructions
In a large heavy kettle cook onions and 6 garlic cloves over
moderate heat, stirring, until onions are softened. Add cumin
and cook, stirring, 30 seconds. Add turkey and cook, stirring
and breaking up lumps, until meat is no longer pink. Add
package Uncle Dan’s Chipotle Ranch Seasoning & Dip Mix, tomatillo puree, chicken broth, water, bay leaf, oregano, and
salt and simmer, uncovered, adding more water if necessary to
keep turkey barely covered, 1 hour.
Stir in bell pepper, green chilies, and cornmeal and simmer,
stirring occasionally, 30 minutes. Add white beans, fresh
coriander (or dried coriander), remaining 2 garlic cloves,
minced, and salt to taste and simmer, stirring occasionally, 3
minutes, or until heated through. Discard bay leaf. Chili may
be made ahead and cooled, uncovered, before chilling, covered,
3 days or frozen, 1 week.Serve chili with sour cream and
chopped chipotle chilies if desired.
Makes about 14 cups, serving 6 to 8
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