It’s fall y’all and Atlanta got chilly this weekend! So what better time to share a new favorite chili recipe!!?! (Did you like that little play on words by the way… this Hungry Southern Belle is feeling witty this morning! HA!) This recipe was a perfect blend of spice and heat from the chipotle chilies and the tartness from the Granny Smith apples. We used a lovely extra sharp cheddar cheese which added another layer of delicious flavor to the mix. This is definitely a keeper and perfect for this time of year as you visit apple orchards and the temps drop outside. Enjoy y’all!!!
Chipotle Turkey Chili with Apples
(Slightly adapted from Rachel Ray Mag)
1lb 99% fat-free ground turkey
2 Granny Smith apples
1 large shallot, chopped (or 1 small onion, chopped)
2 cloves garlic, minced
salt and pepper
2 Chipotle Chilies in Adobo Sauce, chopped + 1 Tablespoon sauce
2 teaspoons chili powder
2 teaspoons cumin
15oz can tomato sauce
1 cup chicken broth
1 cup apple cider
1 bay leaf
1 cinnamon stick
shredded cheddar cheese
- Heat a large soup pot over medium-high heat then add turkey, 1 apple that’s been peeled and chopped, and shallots. Season with salt and pepper then cook until turkey is no longer pink, breaking it up as it cooks. Add garlic then cook for 1 more minute. Add chopped chipotle chilies and sauce, chili powder, and cumin then stir and cook for 1 more minute.
- Add tomato sauce, chicken broth, apple cider, bay leaf, and cinnamon stick to the pot then turn heat up to high and bring chili to a boil. Reduce heat to medium then cook for 10 more minutes. Scoop into bowls then top with shredded cheddar cheese and crushed tortilla chips. Chop remaining apple (do not peel) then sprinkle on top.