Categories: Chili, Main Dish, Rachael Ray, Turkey

Ingredients

• 2 tablespoons extra virgin olive oil (EVOO)
• 2 pounds ground turkey
• 1 can chipotles in adobo sauce
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon smoked sweet paprika
• 1 red onion, chopped
• 2 large cloves garlic, chopped
• 2 Granny Smith apples, divided
• Juice of 1/2 lemon
• 1 cinnamon stick
• 2 bay leaves
• 3 tablespoon tomato paste
• 1 1/2 cups chicken stock
• 1 cup apple cider
• Shredded extra-sharp white cheddar cheese, pepitas (toasted pumpkin seeds) and tortilla chips, for serving

Directions

1. Heat the EVOO, two turns of the pan, in a large Dutch oven over medium-high heat. Add the turkey and brown, using a potato masher to break it up as it cooks.

2. Using a food processor, puree the chipotles and 2 tablespoons adobo sauce (to dial back the heat level, scrape the seeds out of the chipotles first). Stir 2 tablespoons of the chipotle puree into the turkey and season with salt and pepper. Reserve the remaining puree to adjust the heat at the end of cooking (freeze whatever’s leftover in a storage bag). Stir in the coriander, cumin and paprika. Add the onion and garlic.

3. Peel and chop one of the apples and add to the chili. Leave the remaining apple unpeeled; chop and dress with the lemon juice. Add the cinnamon and bay leaves to the chili; cover and lower the heat. Cook, stirring occasionally, for 10 minutes. Stir in the tomato paste, then the stock and cider. Simmer to let the flavors meld.

4. To serve, top bowlfuls of chili with cheese, chopped apples and pepitas. Serve with the chips alongside

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