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Wednesday, February 7, 2018

RECIPE: Chipotle Turkey Chili with Cucumber-Sumac Salad

Chipotle Turkey Chili
with Cucumber-Sumac Salad


I decided to give SunBasket a try and they have some AMAZING recipes.  This picture and the recipe below is taken directly from their site or recipe book that came along with my box.  It's extremely delicious and perfect for those cold winter nights!

Ingredients:
10 ounces ground turkey
  • 1 red onion
  • 1 sweet potato
  • 1 tablespoon tomato paste
  • Smoky chili spice blend (chili powder - coriander - cumin - sweet smoked paprika - granulated garlic)
  • 1 teaspoon chipotle chile powder (optional)
  • 1 cup diced tomatoes
  • 1 cup vegetable broth
  • 1 cucumber
  • 1 lime
  • 3 or 4 sprigs fresh cilantro
  • ½ teaspoon sumac

Steps:

Wash produce before use
1
Prep the chili ingredients
  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Peel and finely chop enough onion to measure ¼ cup (½ cup).
  • Scrub or peel the sweet potato. Trim the ends and cut the potato in half crosswise. Cut each half lengthwise into ½-inch-thick slices, the slices lengthwise into ½-inch-thick sticks, then the sticks into ½-inch cubes.
2
Cook the chili
In a large sauce pot over medium-high heat, warm 1 tablespoon (2 TBL) oil until hot but not smoking. Add the turkey, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 2 to 3 minutes. Add the onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in the tomato paste, smoky chili spice blend, and as much chipotle chile powder as you like and cook until fragrant, about 1 minute. 
Add the sweet potato, tomatoes, vegetable broth, and 1 cup (2 cups) water and season with salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sweet potato is tender, the turkey is cooked through, and the chili is thickened, 20 to 25 minutes (25 to 30 min). Season to taste with salt and pepper. 
When the chili is almost done, prepare the cucumber-sumac salad.
3
Make the cucumber-sumac salad
  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber lengthwise into quarters, then crosswise into ¼-inch pieces.
  • Juice the lime.
  • Coarsely chop the cilantro; set aside half for garnish.
In a medium bowl, toss together the cucumber, lime juice, sumac, half the cilantro, and 1 tablespoon (2 TBL) oil. Season to taste with salt and pepper.
4
Serve
Transfer the chili to individual bowls and garnish with the remaining cilantro. Serve the cucumber-sumac salad on the side.

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