Turkey Chipotle Chili With Pepper Jack Cheese Corn Cake Topping

By á-170456

Ingredients

• 2 tablespoons extra-virgin olive oil (or corn oil or vegetable oil)
• 2 pounds ground turkey breast
• 1 medium onion chopped
• 3 garlic cloves chopped
• 1 tablespoon chili powder - (rounded)
• 2 chipotles in adobo chopped (or 1/2 cup hot chipotle salsa may be substituted)
• Salt to taste
• 1 cup Mexican beer
• 2 cups chicken stock
• 1 can chopped stewed tomatoes - (28 oz)
• 1 can red kidney beans drained
• 1 package Jiffy Mix corn muffin mix - (8 1/2 oz) prepared to
• directions on box for corn cakes
• 1 1/2 cups shredded pepper jack cheese - (8 oz)
• 2 tablespoons butter

Preparation

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.

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.

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

This recipe yields 4 servings, with leftovers.