Happy Monday! Hope you had a nice weekend!
Well our first road trip with baby in tow went surprisingly well, actually! We only had one, pull-the-car-over-on-the-side-of-the-road-type meltdowns on the way to Minneapolis, and a smallish one on the way back. He saved all the meltdowns for when we got home on Saturday, you see. Sheesh! ; )
Seriously though, I thought the conference went really well on Friday and it was so nice to be back in Minneapolis, if only for a bit. I wasn’t that sad when I moved away almost 5 years ago, but found myself getting very nostalgic this weekend. Maybe it’s because my life is so completely different now than it was when I moved there fresh out of college. I had so much fun in that city in my early 20s!
On Friday night we spent the evening having dinner with some wonderful friends, then Saturday we hopped over to our favorite brunch place, Uptown Diner, before hitting the road back home. I had wanted to take a walk around nearby Lake Calhoun, my old running trail, but it was rainy and grey.
Hot coffee and a huge order of Cinnamon French Toast was the perfect antidote. Uptown Diner is one of the first places I ate at when I moved to Minneapolis, and it was the last place I ate at before moving back to Iowa. There are fancier places, for sure, but it holds a special place in my heart. : )
Speaking of trendy – holy cow, Uptowners – I hardly recognized the place! Uptown was super hipster and kind of old (for lack of a better word, and in a good way) when I was there, but it’s sort of becoming all shiny and new. Tons of modern condo buildings (that block the view of downtown from Stella’s Rooftop – not cool!) and fancy restaurants to choose from. Don’t get me wrong, at my age it’s stuff I find appealing, but it’s very, very different than it was just 5 years ago. Weird.
Anyway, due to the rain we decided to split and spent the rest of Saturday resting at home. On Sunday we had the whole gang over to celebrate my Mom’s birthday! Sweet Finn helped Uncle Ben deliver Grammy’s cake.
Then blow out the candles!
Here’s to another wonderful year to an equally as wonderful Mom. I’d be ecstatic to be half the Mom she is, has been, and always will be!
Now, before we left last week I saw an Instagram from my cousin featuring a big bowl of Chipotle Turkey Chili with Apples and it sounded so mouthwatering that I just had to whip up a batch ASAP. I’m glad I did because between the rain and chill in the air, it was Heavenly to reheat and cozy up with all weekend!
Chipotle Turkey Chili with Apples sounds like a crazy combo, which it is I suppose, but it totally works. If you dig unique chilis then you will absolutely love this one. It was my first pot of chili this season and I’m glad I gave the honor to this recipe – which goes from fridge to table in 30 minutes!
Lean ground turkey is sauteed with tart diced apple, spiced with smokey chipotle chilies in adobo sauce, then simmered with tomato sauce, chicken broth, and wait for it – apple cider. SO FALL. Oh, there’s a hint of cinnamon in this chili too, which is so cool! You can’t really taste it, rather it provides a delicious, yummy aroma with each spoonful.
Start the chili by cooking 1lb 99% fat-free ground turkey with 1 peeled and chopped Granny Smith Apple, and 1 large shallot (or 1 small onion.) Season with salt and pepper then cook until the turkey is no longer pink. Oh, add some fresh garlic in there too!
Now don’t be scared thinking the apple will make your chili sweet (although there’s nothing wrong with that – my all-time favorite chili recipe is Signature Spicy, Smokey, Sweet Chili!) Granny Smith apples are very tart and crisp, providing great texture and flavor in this chili, but not sweetness.
Next add lots of chili-riffic spices including 2 chopped chipotle chilies in adobo sauce + 1 Tablespoon sauce, and 2 teaspoons each chili powder and cumin.
I had leftover chipotle chilies in adobo sauce from the Pulled Pork Taquitos I made last week, so it was perfect timing to make this chili!
Next add in 1 cup chicken broth, 1 can tomato sauce, and 1 cup apple cider, which gives the chili amazing flavor. I’m dying to try this with hard apple cider.
‘Tis the season!
Finally add 1 bay leaf and 1 cinnamon stick. I was hesitant to add the cinnamon in this recipe, but it adds a very subtle flavor to the chili. Like I said, you smell it more than you taste it, which I thought was amazing.
Let the chili simmer and bubble for 10 minutes or so, then top with lots of sharp cheddar cheese, crushed tortilla chips, and freshly diced tart apple!
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Chipotle Turkey Chili with Apples
Gluten-free Chipotle Turkey Chili with Apples is smokey with a hint of cinnamon. Warming, mouthwatering, and ready in 30 minutes!
- 1lb 99% fat-free ground turkey
- 2 Granny Smith apples, 1 peeled and both chopped
- 1 large shallot or 1 small onion, chopped
- 2 cloves garlic, minced
- salt and pepper
- 2 chipotle peppers in adobo sauce, chopped + 1 Tablespoon sauce
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 15oz can tomato sauce
- 1 cup chicken broth
- 1 cup apple cider
- 1 bay leaf
- 1 cinnamon stick
- shredded cheddar cheese
- tortilla chips
- To a large soup pot over medium-high heat add turkey, the peeled chopped apple, and shallots. Season with salt and pepper then cook until turkey is no longer pink, breaking it up as it cooks. Add garlic then cook for 1 more minute. Add chopped chipotle chilies and sauce, chili powder, and cumin then stir and cook for 1 more minute.
- Add tomato sauce, chicken broth, apple cider, bay leaf, and cinnamon stick to the pot then turn heat up to high and bring chili to a boil. Reduce heat to medium then cook for 10 more minutes. Scoop into bowls then top with shredded cheddar cheese and crushed tortilla chips. Chop remaining apple (do not peel) then sprinkle on top.
Slightly adapted from Rachel Ray Mag.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
If you like chili, this is definitely one recipe to add to your repertoire. I absolutely loved how smokey it was from the chipotle chilies in adobo sauce, which you can get in a can in the Mexican-foods aisle in the grocery store, and the tart apple both in the chili and top was really something to write home…or, you!…about. Hope you enjoy!
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Made this two times now and it has been really spicy! Any suggestions on how to lessen the heat?
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Hey Kristin! First of all, I love your blog and make one of your recipes at least once a week. However, I just wanted to point out that this recipe serves closer to 3 or 4,not 6.I made it when some friends came over for dinner and it was BARELY enough food for the four of us. Good thing I’d made your honey jalapeño corn bread too. :) I think you just forgot to change how many it serves when you adapted the recipe from Rachael Ray.
Hey Danielle! I’m glad you ended up having enough for everyone! The recipe makes enough for 6, 2-scoop (ish!) bowls which is why I listed it as 6 servings.
I guess we’re just big eaters then :)
Have you ever had one of those days that you are just so crazy you do things without even realizing? While making this recipe for dinner I used 1 cup of apple cider VINEGAR instead of deliciously sweet apple cider. WHAT IS WRONG WITH ME?!? Needless to say it was very acidic :(
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