Recipe: Turkey and Beef Chipotle Chili
Have you ever had turkey and beef together in chili? Now is the time to try it out.
Throughout the centuries, chili has had a rich history. Some say it originated in Mexico, although some strongly disagree. Others point to Spain as it's place of birth. One thing is for sure, wherever it comes from, we're glad it exists. BistroMD’s Turkey and Beef Chipotle Chili with a side of Corn Pudding is perfect after a long day. Go ahead! Grab a bowl and relax as you enjoy this healthy and delicious recipe that comes to you directly from our chefs.
The flavors in this recipe are perfectly balanced with just the right amount of spice. Our chefs call for a combination of lean ground turkey and beef, making this a healthy, hearty and savory dish.
Yields 4 servings / 8oz portion.
Turkey and Beef Chipotle Chili
What you’ll need:
10 oz lean ground beef (90% lean, 10% fat)
20 oz of ground lean turkey (93% lean, 7% fat)
1 14 oz can of red kidney beans
1/2 cup of chopped onions
1/2 cup of chopped green peppers
1 teaspoon of chopped garlic
1 tablespoon of extra virgin olive oil
2 tablespoon of chili powder
1 tablespoon of chipotle smoked peppers (We recommend Whole Foods)
4 cups of chicken stock (Low sodium)
1 tablespoon of ground cumin
3 teaspoon of chopped cilantro
A pinch of sea salt and white pepper
4 tablespoon of low fat shredded cheddar cheese
Directions for the chili:
Heat oil over medium heat in a 4 quart sauce pan. After heating the oil, add the garlic and onions and sauté for 3 minutes, then add the green peppers and continue cooking for 3 more minutes. Add the ground turkey and chili powder and cook for another 10 minutes, and then add the chipotle peppers and cook for another 2 minutes. Add the chicken stock and kidney beans. Bring to a simmer and add the cumin, sea salt and white pepper. Continue to simmer for another 45 minutes. The chili should be a little thick, but still flavorful. Finally, remove from the stove top and fold in the cilantro.
What you’ll need:
2 cups of fresh kernel corn, right off the cob
1 tablespoon of olive oil butter
1 teaspoon of all-purpose flour (You can also use gluten free all-purpose flour, if you’d like.)
1 cup of half and half (Try the organic kind from Whole Foods)
1/8 teaspoon of black pepper
1/8 teaspoon of sea salt
2 teaspoons of lite brown sugar
1 tablespoon of chopped onions
In a blender, puree 1 cup of corn and put aside. Then heat the oil in a sauce pan over medium heat and add the flour. Stir the oil and flour together to make a roux, and then add the whole kernel corn and sauté for 2 minutes. Add the onions and continue to saute for another 2 minutes, and then add the pureed corn, half and half, sugar, salt and pepper and simmer for another 2 minutes until the pudding is thick and then turn off heat. Viola!
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