Turkey Chili with Lime Crema

Chili is such a staple in our house, sometimes I forget which recipes I make every time! We like it so much and it’s so easy to spice it up (pun intended) each time, so sometimes I’m making a new “recipe” every time and then forget all about one I’ve made before. A good/bad problem, I suppose!

Well not this time, because I’m documenting this business! This chili I whipped up this last time was a pleasant departure from other chili varietals I’ve made for the blog before - like this turkey sweet potato chili, slow cooker white chicken chili (a Hungry Ali fan fav) and slow cooker chicken taco soup (that eats like a chili, so it counts y’all). This chili features bell pepper for peppery, sweetness, chipotle peppers for smoky, spiciness, a touch of brown sugar for a sweet, rich note and, finally, a touch of masa harina, corn flour, to thicken and subtle corn flavor.

This spicy, slightly sweet and smoky chili would not be complete without my lime crema which is a very fancy way of saying lime sour cream. I mix standard sour cream with lime juice and zest for added kick to really elevate this chili. A nice pile of shredded pepper jack cheese for more creaminess and another touch of spice doesn’t hurt either!

Turkey Chili with Lime Crema

Ingredients

• 2 tablespoons extra virgin olive oil

• 1 pound lean ground turkey

• 1 yellow or white onion, chopped

• 1 red bell pepper, or 1/2 red and yellow or orange bell pepper, chopped

• 2 cloves garlic, minced

• 1-2 chipotle peppers in adobo, roughly chopped

• 2 tablespoons chili powder

• 1 teaspoon cumin

• 1/4 teaspoon dried thyme

• 1/4 teaspoon cayenne pepper

• 1 1/2 teaspoons Kosher salt

• 1 tablespoon brown sugar

• 1 15-oz can fire-roasted diced tomatoes

• 1 15-oz can tomato sauce

• 1 1/2 cups chicken stock

• 1 tablespoon masa harina

• Chopped cilantro, to serve

• Shredded pepper Jack cheese, to serve

Lime Crema

• 2 cups of sour cream

• Juice and zest of one lime

Directions

Heat oil in a Dutch oven or large pot over medium high heat. Cook ground turkey, breaking up until browned, 5-6 minutes. Add onion, garlic and peppers and cook for 3-4 minutes, until veggies start to soften. Add chipotle peppers, chili powder, cumin, thyme, cayenne, salt, tomato sauce and diced tomatoes and stir to combine. Bring to a boil, reduce heat to medium low, cover and simmer for 20-30 minutes.

Meanwhile, make your lime crema by combining sour cream with lime zest and juice. Refrigerate until ready to serve.

Remove lid and add brown sugar and masa harina. Stir to combine and cook for another 10-15 minutes. Season to taste then serve into bowls topped with lime crema, chopped cilantro and shredded pepper jack cheese.