Lazy Chipotle Turkey Chili Tacos
Let’s get real for a second: everyone is a little lazy sometimes.
You are, I am, even BEYONCÉ probably is (okay, Beyoncé probably isn’t, I’m convinced she has no bad days), but it’s okay. Embrace it. I never thought I would be here posting pictures taken on my iPhone of tacos that I stuffed with LEFTOVER CHILI and covered with pretty toppings to hide the fact that, well, chili is perhaps the most hideous food on this earth. Yet, here we are, because life is messy sometimes.
These days, I am the busiest I have probably ever been, so most of my cooking happens late in the evening. (Not the best time to take food photos 😉 ) Enter, the synthesis of this recipe. I came home on Monday night after a long day of playing, knowing full well that I wanted to post a taco recipe for The Recipe Redux’s “Taco Tuesday” challenge this week. But, I was craving cornbread and chili something fierce, so I used my free night to whip some up. Chili is the best – it makes great leftovers for the week, and you can make it in about half an hour. It’s also a vehicle for cornbread. What other reason do you need besides CORNBREAD?
I love tacos, and had planned to go all out with an actual, creative recipe – falafel tacos, maybe? Coconut curry chickpea tacos? (I’ve been really into coconut curries lately.) Fish tacos with winter citrus salsa? (Ugh, why DIDN’T I do that?) Maybe I would have even made you some margs for the pictures and then drank
all some of them myself. But when you’re pressed for time and energy, sometimes you just have to spoon some leftover chili into corn tortillas and call it a taco. You know what, though? Nobody would know the filling was originally chili if you didn’t tell them, and it makes a KILLER round-2 “recipe” for leftover chili. So, I’m just gonna declare this chili taco thing a genius idea and move on.
Also, just saying, this chili would also make a great recipe on its own. The smoked paprika and chipotle chiles make it super smoky and so addicting!
As for the less-than-stellar iPhone pics, all I can say is, don’t bring your camera back to your parents’ place over winter break and then expect to not leave it there. So, yeah. This blog post is dedicated exclusively to Adobe Lightroom. Thanks for saving my butt.
For now, I will be here enjoying my kind-of-tacos and counting down the days until our Juilliard415 tour to INDIA! What?!?!?!?! I KNOW. INDIA. I’m psyched. Let’s see if I actually follow through with a travel blog this time 😉
- Olive oil
- 1 medium or 2 small red onions, diced
- 1 bell pepper, diced
- 4 cloves garlic, minced
- 1 lb. lean ground turkey
- 2-3 chipotle peppers in adobo (canned), minced
- 1 16-oz. can black beans
- 1 16-oz. can kidney beans
- 1 16-oz. can crushed tomatoes
- 1 cup fresh or frozen corn kernels
- 1 tsp. paprika
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. cinnamon
- 1 tsp. ancho chile powder
- Corn or flour tortillas (2-3 per person)
- Shredded cheese
- Limes, wedged
- Sour cream or greek yogurt
- Cherry tomatoes
- Heat 1-2 Tbs. olive oil in a heavy bottomed pot over medium heat.
- Add onions and peppers, cooking until somewhat soft.
- Season turkey meat with salt and pepper. Add the turkey to the veggies, crumble, and stir until browned.
- Add the garlic and chopped chipotle peppers. Stir.
- Add beans, tomatoes, and corn. Stir.
- Add seasonings, stir, and bring to a simmer. Season with salt and pepper to taste.
- To assemble tacos, spoon a generous amount into each tortilla and top as desired.