It was a blustery, gray day.
Everybody needs a few quick and easy recipes in their repertoire. That is why Cooking Light's October special publication, 5 Ingredient, 15 Minute Recipes, appealed to me at the check out counter recently. I usually shy away from magazines that tout about quick recipes with few ingredients, but this time I was hooked.
On our trip there was one day that I found myself in agreement with Pooh...it was a blustery day! It was actually a cold and blustery day. Since I was cooped up inside I decided to find something to cook. The recipe for Spicy Chipotle-Turkey Chili sounded like a perfect fit for the day.
Spicy Chipotle-Turkey Chili
adapted from Cooking Light 5 Ingredient, 15 Minute Recipes
Yield: 6 servings (serving size 1 1/2 cups)
1-2 Tbsp canola oil
1 pound ground turkey
1 can chile peppers
2 cups low sodium chicken stock
1 tsp chipotle chile powder
2 (16 oz) cans pinto beans, rinsed and drained
1 (16 oz) jar mild salsa
Shredded cheddar cheese
Heat the oil in a medium saucepan over medium-high heat. Add the turkey and chiles to the pan; cook 5 minutes or until turkey is browned, stirring to crumble. Stir in the stock and next 3 ingredients (through the salsa). Cover and bring to a boil. Using a potato masher, mash some of the beans lightly until the chili thickens slightly. Garnish each serving with shredded cheddar cheese, if desired.
I served the chili with cornbread muffins. It was a great combination. We thought that the flavors were even better the next day!
I am sending this over to Michael at Designs by Gollum because it is Foodie Friday! Check out all of the wonderful recipes being shared today.