Royal Temptations - Free Recipe




Chili with Turkey

Chili with Turkey

More Chronicle recipes Shown on ABC's NH Chronicle Nov 25,2005

Chipotle in Adobo Sauce
Chipotle is a dried jalapeno chile that has a slightly sweet, smoky flavor and is available canned in adobo sauce. Goya brand has a 7 oz can that used to be less than $1. Now it's $1.69 for the same size can. There are other brands out there also. Just check to make sure stems etc have been removed. I do think that Goya is the best for quality.

Adobo sauce is a spicy dark-red Mexican paste made from ground chilis, herbs and vinegar. Adobo sauce is rather potent, and the level of spiciness can be changed according to quantity of chipotle pepper and adobo sauce used. To reduce their "heat" remove the veins and seeds from the chilis but be careful not to touch your nose, eyes or mouth after touching the chilis.

This is chili to my taste. Your taste may vary. The amount of heat in this recipe just starts my lips tingling without burning or making my nose run. I don't like food that is hot just for the sake of it without being able to savor the flavor. Increase the heat to your own preference. I puree the entire can (without removing seeds or veins) and freeze puree in one tablespoon quantities in a silicone ice cube tray. Remove from tray and bag for freezer storage.


  • 1 medium to large onion, peeled and finely chopped
  • 2 tablespoons oil
  • About 2 cups of cooked, dark turkey meat, cubed
  • 2-4 cloves garlic, peeled and finely crushed
  • ½ green pepper, deseeded and cut into squares of a reasonable size-optional
  • ½ red pepper, deseeded and cut into squares of a reasonable size-optional
  • 1 tablespoon ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons sweet paprika (Szegeo brand, red/white tin in stores. Don't buy tin labeled 'hot'.)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pureed chipotles in adobo sauce
  • 2 x 8 oz cans tomato sauce, and swish empty cans with water to measure one cup of water total.
  • 11oz can Green Giant sweetcorn. This brand is normally consistently good, others can be very woody.
  • 15 oz can cannellini beans or chick peas. Rinsed and drained.
  • salt and pepper. Note that chicken concentrate also contains salt. So go easy on the salt.
  • Bayleaf
  • ¼ c tomato ketchup - adds flavor and spices without using part of 6oz can of tomato puree.
  • 1-2 tsps chicken base concentrate. I prefer chicken base to beef. McCormick brand at Costco's.
  • Cilantro, sour cream, salsa, chopped avocado, chopped green onions and shredded cheese to garnish - optional


1. Heat oil in pan, add onions and cook over a medium heat until browning.

2. Add garlic and peppers and cook until peppers are softening.

3. Add cumin, cinnamon, paprika, salt and pepper, stir in well and cook for 1-2 minutes.

4. Add cubes of turkey, turn well in spices and cook for 1-2 minutes so meat absorbs spices.

5. Add mustard and pureed chipotles, stir, add tomato sauce, tomato ketchup, water, chicken concentrate, corn, beans and bay leaf.

6. Bring to a boil, turn down to a simmer and simmer, covered, for 30 minutes or until chili is cooked and tasty and turkey is safely reheated. You can also cook the sauce without the turkey for 30 minutes, cool, then add turkey, refrigerate overnight for flavor to develop and then reheat to safe temperature.

7. Taste and adjust seasoning and remove bayleaf.

© 2000-2005 Royal Temptations

Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers Catering services, teaches a variety of classes in International Cooking, makes regular appearances on WMUR ABC Channel 9's Cooks' Corner and has her own series on Merrimack TV. You can contact Oonagh at 603-424-6412.
For more FREE recipes visit: