Ingredients
- 2 tbsp olive oil
- 2 lbs ground turkey
- 1 can chipotle chiles in adobo sauce
- Salt and pepper
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 red onion chopped
- 2 large cloves garlic chopped
- 2 green apples
- 1/2 lemon juiced
- 1 cinnamon stick
- 2 bay leaves
- 3 tbsp tomato paste
- 1 1/2 cups chicken stock
- 1 cup cider
- Shredded super sharp white cheddar cheese toasted pumpkin seeds and/or honey corn bread, for serving
Instructions
- Heat the olive oil in a large dutch oven over medium-high heat. Add the turkey and cook until brown, breaking it into chunks while cooking.
- Using a food processor, puree the chipotles and 2 tbs of the adobo sauce.
- Stir 2 tbs of the chipotle puree into the ground turkey; season with salt and pepper. Reserve the remaining puree to adjust the heat at the end of cooking (I ended up using all of it storing the remaining chipotles in the fridge).
- Stir in the coriander, cumin, paprika, onion, and garlic.
- Peel and dice one apple into 1/2" chunks, add it to the chili. Slice the remaining apple and toss with the lemon juice; Set aside.
- Add the cinnamon and bay leaves to the chili, cover and cook, stirring and lowering the heat, for 10 minutes.
- Stir in the tomato paste, then the stock and cider; simmer for at least 20 minutes. Because I like to let flavors mingle, I let the pot simmer for over an hour.
- Top the chili with the cheese, reserved apple and the toasted pumpkin seeds if desired. Serve with cornbread.