Turkey Chili with Chipotle Peppers and Corn Fritters

Votes: 8

Time: 30 min.
Complexity: easily
Servings: 4

Chili con carne (or simply chili) is made with lean turkey breast and canned kidney beans, but it's incredibly filling and nutritious, with a rich flavor and aroma from smoky chipotle peppers, tomatoes, spices, and a splash of Mexican beer. The highlight of this chili is the grilled corn fritters, which are placed on top of each serving. They look absolutely delicious when served. The corn fritters are easy to make with store-bought corn muffin mix, so this wonderful meal won't take you more than half an hour to prepare.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g of ground turkey breast
2 tbsp olive oil, corn oil or other vegetable oil
1 medium onion, chopped
3 cloves garlic, chopped
1 tbsp. chili powder
2 chipotle peppers in adobo sauce, chopped, or 1/2 cup hot chipotle salsa
1 cup Mexican beer
2 cups chicken broth
1 can (800 g) of canned stewed tomatoes, chopped
1 can red kidney beans, drained
1 package (220 g) dry corn muffin mix (mix corn muffin batter according to package instructions)
1.5 cups grated pepper jack cheese (220 g)
2 tablespoons butter

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Heat a deep frying pan or wide saucepan over medium heat. Add vegetable oil and ground turkey. Cook, breaking up any lumps with a wooden spoon, for 3 minutes. Add the onion and garlic, chili powder, and chipotle peppers. Cook for another 5 minutes. Season with salt.
Add the beer and cook for another minute, stirring and scraping up any browned bits from the bottom of the pan. Add the broth, tomatoes, and beans and bring to a boil. Reduce the heat and simmer for 10 minutes.

Heat a nonstick grill pan over medium-high heat.
Stir grated cheese into the batter. Rub the grill with butter, placing the butter on a paper towel. Transfer the batter to the pan to form 7 cm (3-inch) corn fritters. Fry for 3 minutes on each side, until golden brown. Transfer to a plate and cover with foil to keep warm.
Serve chili in bowls with corn fritters for a spicy, corn chili pot pie.

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