Turkey Chipotle Chili
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
1 tablespoon oil
2 cups finely diced onion
2 garlic cloves, minced
1 pound ground turkey breast
3 tablespoons panela sugar (substitute with dark brown sugar)
2 tablespoons ancho chile powder
1 tablespoon unsweetened cocoa
1 1/2 teaspoons ground cumin
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
About 1 lb mayocoba beans, soaked & cooked until softened
3 Roma tomatoes, grated
1 cup tomato sauce (I use one small package of Salsati Salsa de Tomate)
2 cups chicken broth
3 chipotle chiles, minced
Yield: 6 servings
Heat oil in a large pot. Add onion, garlic, and turkey to pan sauté 8 minutes or until turkey is browned and vegetables are tender. Add sugar, ancho chile powder, cocoa, cumin powder, black pepper, salt, beans, tomatoes, tomato sauce, chicken broth, chipotle chiles and adobo sauce. Stir the mixture together to blend bring to a boil. Reduce heat simmer 30 minutes or until slightly thickened, stirring occasionally.
Mayocoba beans are also known as Peruvian Beans in other countries. They can typically be purchased at a Latin Grocery store. Here in Peru, they are called Frijoles Canarios.
When I need to prepare the mayocoba beans, I soak them in the crockpot the day before I am planning to make the meal. At night, I turn the crockpot on low for 8 hours. The next morning, I can throw the chili together quickly and easily!
Adapted from provechoperu.com