MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Spicy and Smoky Turkey and Yam Chili
| Spicy and Smoky Turkey and Yam Chili | Print |
Recipe By: Alice Morrow
Spicy and Smoky Turkey and Yam Chili
Ingredients
- 1 ½ lbs. ground turkey
- 3 T. olive oil
- ¼ c. tomato paste
- 1 c. Mexican beer
- 1 c. dried pinto beans
- 1 ½-2 T. chopped canned chipotle peppers in adobo sauce
- Kosher salt, black pepper, to taste
- 1 T. ground cumin
- 1 t. smoked paprika
- 2 green bell peppers, rough chop
- 1 (8-oz.) pkg. dried lima beans
- 1 large onion, rough chop
- 5 c. chicken stock
- 3 c. peeled yam cubes (1/2” size)
- Garnishes of green onions, cilantro
Instructions
- Season the turkey with salt and pepper.
- Pour olive oil in large skillet over medium heat.
- Add turkey and cook, stirring to crumble and cook until browned.
- Transfer to 6 qt. slow cooker.
- To the skillet, add tomato paste and cook, stirring often for about 1 minute, over medium heat.
- Add beer and bring to boil, stir to loosen browned bits from bottom of skillet.
- Boil 2-4 minutes or until reduced by half.
- Stir into turkey mixture.
- Add beans, chipotle peppers, cumin, paprika, bell peppers, lima beans, onion and season with salt and pepper.
- Stir in stock.
- Cover and cook on HIGH for 7 hours.
- Stir in yams, cover and cook on HIGH for 1 hour or until potatoes are tender. Season if needed.
- Serve with garnishes.
Notes
*****We use YAMS here in our part of the world. You can use SWEET POTATOES!
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