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PEANUT CHIPOTLE CHILI
  • 1 pound lean ground turkey
  • 2 teaspoons unsweetened cocoa
  • 1 large onion, chopped
  • One 14 1/2 ounce can chili style tomatoes or stewed tomatoes, undrained
  • 3 cloves garlic, minced or 1 1/2 teaspoons bottled minced garlic
  • 3/4 cup bottled peanut chipotle salsa
  • 2 teaspoons chili powder
  • 3/4 cup canned beef or vegetable broth
  • 2 teaspoons ground cumin
  • One 15 or 16 ounce can pinto, kidney or black beans, drained
  • Toppings
  • Sour cream (optional)
  • Sliced green onions (optional)
  • Crumbled or shredded queso anejo or jalepeno cheese (optional)
  • Diced tomato or avocado (optional)
    1. In a large saucepan combine turkey, onion and garlic. Cook 7 to 8 minutes over medium heat or until turkey is no longer pink, stirring occasionally. Add chili powder, cumin and cocoa; stir and cook 1 additional minute. Add tomatoes, salsa and broth; bring to a boil. Reduce heat and simmer uncovered 10 minutes. Gently stir in beans; continue to simmer 5 minutes or until heated through. Ladle into bowls; serve with optional toppings, if desired.

     

     
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