Something strange happened to me today. I was sitting in a fancy, little patisserie in my adorable neighborhood across from one of the loveliest of lovelies I have met here in Minneapolis and, in the middle of her story, I saw snow sprinkling down outside. SNOW. AT THE END OF APRIL. AS IN, ALMOST MAY.
I have lived in Minneapolis for almost exactly two years now and this is the second time this has happened. Apparently this is abnormal, and I get that. I also understand that the only common denominator in those two years is a certain bubbly blonde boasting a ukulele, along with some fascinating facts about whales, foolproof tips for cooking, and some pretty ridiculous videos of her horrible cat. In case you have not yet figured it out, that person is me.
Now, should you currently find yourself in a place where the weather is behaving appropriately (i.e., snowing only in WINTER), this post does not necessarily apply to you. In this case, I kindly request only two things: 1) share your weather wealth with me, and 2) find it in your heart and your home to make this wonderfully spicy, smoky, pepper-packed chili. Sure, I find myself curling up with an extra hot bowl of it today because I can’t stand what is occurring outside my window, no matter how minimal it may be. Let’s face it, though–nobody really needs a good excuse to help themselves to comfort food. Melted cheese, warm spices, smoky peppers; these are reasons enough to indulge.
One Year: Cocoa Raspberry Smoothies
Chipotle Ancho Turkey Chili
4 tbsp olive oil, divided
16 oz. ground white meat turkey
salt and pepper, to taste
1 yellow onion, diced
3 cloves garlic, chopped
3 chipotles in adobo sauce, deseeded and chopped
1 green bell pepper, diced
1 red bell pepper, diced
1 15-oz can corn
3 15-oz cans black beans, with 1/2 cup black bean liquid reserved
2 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1 tsp ground coriander
1/2 tsp ground mustard
1/4 tsp ground cayenne
3 tsp adobo sauce (from chipotles)
1 15-oz can tomato sauce
2 cups vegetable stock
1 dried ancho chili, whole
In a large pan, heat 2 tbsp olive oil on medium high heat. Season ground turkey meat with salt and pepper and add to pan. Stir frequently and break up the ground turkey, while allowing the meat to brown. Once the meat has been cooked through, remove from heat and set aside. Meanwhile, in a large saucepan, heat 2 tbsp olive oil, add onions, and saute until translucent. Add garlic and stir to combine. Add chipotles and bell peppers and saute until the bell peppers have softened. Add corn, black beans, and liquid from black beans, stirring to combine. Add spices and adobo sauce, stirring to ensure vegetables are evenly coated. Stir in cooked turkey meat. Add tomato sauce and vegetable stock, stirring to combine. Submerge the whole ancho chili into the mixture. Turn the heat up until the mixture starts to bubble, then allow to simmer for 20 minutes. Season to taste with salt and pepper. Serve with your favorite grated cheese.
Note: do not eat the ancho chili pepper by itself. You can remove it once the mixture is finished cooking, or leave it in there to infuse the mixture even more for your leftovers.