Turkey Chili

Chili is the perfect way to get “un-chilly.”  Okay, sorry, that was a little lame.  But it’s SO true.  A nice warm bowl of chili is the perfect way to warm up after a cold, blistery day.  I made a giant pot of this chili.  It freezes well, so I can freeze in individual portions and grab from the freezer when I need a quick meal.

This chili is loaded with ground turkey and lots of flavor.  It is a recipe based on one from one of my favorite cookbooks, The Complete America’s Test Kitchen TV Show Cookbook.  It takes about 2 hours to simmer the flavors together over the stove, and the flavor gets better over time (the full flavor comes out the next day!).  If you’re looking for a tasty way to warm up this winter, this is your recipe!

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Turkey Chili

 Active Prep: 15 min.
Cook time: 2 hr
TOTAL: 2 hr, 15 min

Ingredients:

  • ¼ c vegetable oil
  • 2 medium onions, diced small
  • 1 red bell pepper, seeded and stemmed, diced
  • 4 large garlic cloves, minced
  • ¼ c chili powder
  • 1 Tbsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp red pepper flakes
  • 1 tsp dried oregano
  • ½ tsp cayenne pepper
  • 2 lb. ground turkey (I used 85% lean)
  • 2 (15-oz) cans red kidney beans, drained and rinsed
  • 1 (28-oz) can diced tomatoes
  • 1 (28-oz) can tomato puree
  • Salt, to taste

Directions:

  1. In a large Dutch oven, heat vegetable oil on medium-high heat. Add onions, pepper, and garlic cloves.  Cook, stirring frequently, until vegetables are tender, about 5 minutes.  Add chili powder, cumin, coriander, red pepper flakes, oregano, and cayenne pepper.  Mix well.  Cook for an additional 2-3 minutes until fragrant, stirring frequently.
  2. Add ground turkey, breaking into small pieces as it cooks. Stir well and cook until turkey is fully cooked, about 6-8 minutes.
  3. Add kidney beans, tomatoes, and tomato puree. Add salt to taste.  Bring to a boil, then reduce heat to low and simmer, COVERED, for 1 hour, stirring occasionally.
  4. Uncover and continue to simmer for an additional hour, until chili has thickened slightly. Serve immediately or store in refrigerator for 5-6 days in an air-tight container.  You may also store in freezer for 3-4 months in an airtight container or freezer bag.

Copycat Moe’s Homewrecker Burrito

This past Sunday morning, I was doing some cleaning around the house, and I got to thinking about my FAVORITE Mexican restaurant (Mexicali), which got me thinking about Mexican food in general, and my brain kept going until I suddenly NEEDED the taste of a Moe’s Homewrecker burrito.  I haven’t even been to a Moe’s in about 6 or 7 years (John converted me to Chipotle, but my love for Moe’s will go on!).  But at that moment, I needed my chicken-and-pinto-bean-and-rice-stuffed burrito with everything else in it.  The closest Moe’s to me is about a 35-40 minute drive, and I didn’t have much spare time, so I decided that I had to re-create the flavor in my kitchen.

You know how when you REALLY want to re-create a favorite restaurant dish at home, and it comes out so disappointing because the flavor doesn’t even come close?  THIS WAS SO NOT THE CASE!  I worried, during the entire burrito-making process, that this was going to happen to me and I would end up heartbroken and burritoless.  This is one of my best copycat accomplishments!  I must thank Christine over at Christine’s Kitchen Chronicles for the inspiration for the rice and bean mixture.

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Copycat Moe’s Homewrecker Burrito

Active Prep: 15 minutes
Cook time: 15 minutes
TOTAL: 25-30 minutes

YIELDS: 8 (10-inch) burritos

Ingredients:

  • 1 rotisserie chicken, removed from bone and shredded
  • 1 Tbsp chili powder
  • 1 tsp cayenne pepper
  • ½ tsp salt
  • 1 c instant white rice
  • 1 Tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 chipotle pepper (see note)
  • 1 Tbsp adobo sauce (see note)
  • 1 tsp cumin
  • ¼ tsp cayenne pepper
  • 1 can pinto beans, drained
  • ½ c water
  • ½ c fresh salsa
  • 8 (10-inch) flour tortillas
  • Sour cream, avocado, cheese, lettuce, or any other filler you’d like!

NOTE: I usually just buy the small 4 oz can of chipotle peppers in adobo sauce.  You can remove one of the peppers and finely dice it, then scoop out the Tbsp of adobo sauce from the can.  Save the remaining peppers for future use, or add additional for some extra kick/smoky flavor!  If you don’t love the smoky flavor of chipotle peppers, you may substitute with a jalapeño or just omit if you don’t want too much kick!

Directions:

  1. In a large bowl, toss together the shredded chicken, chili powder, cayenne pepper, and salt until chicken is well-coated. Set aside.
  2. Prepare rice according to package directions. Should make around 2 cups cooked rice.
  3. While rice is cooking, heat 1 Tbsp vegetable oil in a large skillet over medium-high heat. In a small bowl, whisk together garlic, chipotle pepper, adobo sauce, cumin, and cayenne pepper.  Add to skillet and heat until fragrant, about 2 minutes.
  4. Add pinto beans and water. Simmer until beans are soft, about 10 minutes.
  5. Remove from heat. Stir in 2 cups cooked rice and salsa.  Mix well.
  6. Add ½ c seasoned chicken and ½ c rice mixture to flour tortilla. Add additional toppings as desired (sour cream, guacamole, etc).  Roll up and enjoy!  This tastes great warm or cold.  Makes ~8 burritos.

Here’s how I assemble my burritos for that delicious “Homewrecker” taste!

  1. Spread 1 Tbsp sour cream in center of tortilla.
  2. Add ¼ of an avocado, diced, to the tortilla.
  3. Layer ½ c rice mixture followed by ½ c seasoned chicken.
  4. Sprinkle 2-3 Tbsp shredded Mexican blend cheese over filling.
  5. Fold in sides, roll carefully, and wrap in aluminum foil.
  6. ENJOY!