Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers

3 steps

Updated at: Thu, 17 Aug 2023 02:57:28 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per recipe

Calories4480.1 kcal (224%)

Total Fat226.1 g (323%)

Carbs322.6 g (124%)

Sugars100.6 g (112%)

Protein289 g (578%)

Sodium8307.3 mg (415%)

Fiber44.6 g (159%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 tablespoonsextra-virgin olive oil

corn oil or vegetable oil

2 poundsground turkey breast

1 rounded tablespoonchili powder

a palm full

2chipotles in adobo

chopped, found on Spanish/Mexican foods aisle or, 1/2 cup hot chipotle salsa may be substituted

salt

1 cupmexican beer

2 cupschicken stock

1 x 28 ouncecan chopped stewed tomatoes

1can red kidney beans

drained

1 x 8.5 ouncecorn muffin mix

package, prepared to directions on box for corn cakes

1 ½ cupsshredded pepper jack cheese

2 tablespoonsbutter

Instructions

Step 1

Heat deep skillet or wide pot over medium high heat. Add oil and turkey. Crumble meat as it cooks, 3 minutes. Add the onions and garlic, chili powder, and chipotle. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock, tomatoes, and beans and bring to a bubble. Reduce heat and simmer 10 minutes.

Step 2

Heat a nonstick griddle pan over medium high heat. Mix batter and cheese together. Rub grill with butter, nesting the butter in a paper towel to hold on to it. Ladle the batter to make 3-inch cheese and corn cakes. Cook 3 minutes on each side, until golden. Transfer them to a plate and cover with foil to keep warm.

Step 3

Serve bowls of chili with cheese-corn toppers -- like a spicy, corn topped chili pot pie.