Peppadew Turkey Chili with Cornbread Croutons and Lime Ricotta

Main Ingredients
corn corn muffin ricotta peppadew tomato turkey
Battle
turmuffin peppacotta
Course
main

I love all of the ingredients in this challenge! I discovered peppadews at Wegman’s a few years back… they are very sweet cherry peppers with very little “heat”. I decided to throw together some turkey chili because to me, chili and soup are the ultimate in comfort. The peppadews worked well with the turkey. I really wanted to add some jalapeno, but was afraid the family wouldn’t appreciate that because they’re not the spicy types. I left the jalapeno out at the last minute.

 

I figured I could use the cornbread as a thickener, but also decided to cube it to make croutons. That was the RIGHT decision because the croutons were AWESOME!! I couldn’t stop munching on them and had to seal them up to save them for the chili.

The ricotta cheese was a little trickier. I figured that if sour cream could go on chili, so could ricotta. I mixed in some lime juice to thin it out a little and add a little mexican-style kick. I topped the chili with a dollup of the ricotta, some shredded cheddar, and a bunch of the croutons.

 

I loved this chili and kept taking more. BUT: the husband thought it was too bland!! OMG, I KNEW should have added that jalapeno, and maybe a little more salt or peppadews. But it’s ok, because it was still yum. And I still had plenty more croutons.

Recipe

Peppadew Turkey Chili with Cornbread Croutons and Lime Ricotta

Preparation

For toppings
  • 1/2 cup ricotta cheese
  • 1 lime, juiced
  • 1 tsp lime pepper
  • 1/4 cup cheddar cheese, shredded
  • 2 corn muffins
  • 1 Tbsp butter, melted 
For the aromatic base
  • 1 Tbsp olive oil
  • 1 red onion, chopped
  • 3 peppadew peppers, chopped
  • 1 jalapeno pepper, chopped (optional)
  • 1 Tbsp oregano
  • 1 Tbsp garlic, chopped
  • 1 tsp kosher salt
  • 1 tsp lime pepper
  • 1/2 tsp cumin
  • 1/4 tsp coriander
For the chili
  • 3-1/2 cups chicken stock (divided)
  • 1 lb ground turkey
  • 1 corn muffin
  • 1/4 cup masa (finely ground corn tortillas may work well also)
  • 2 plum tomatoes, peeled and diced
  • 1 cup frozen white corn kernels
  • handful of cilantro leaves, torn

Preheat oven to 350.

Make the toppings first, so you can eat the chili as soon as its ready, and don't have to wait. Combine the ricotta cheese with the lime juice and pepper. Refrigerate until needed. Shred cheddar cheese. 

Melt butter. Cut the muffins into cubes. Quickly dip two sides of the muffin cubes into butter to coat. Place cubes on a baking tray and bake until browned, about 10 minutes. Make sure to make extra, because you'll want more. 

Heat olive oil in large soup pot. Add chopped onions and peppers and saute until soft. Add spices and continue to cook, stirring occasionally, for about 10 minutes. It will resemble a thick paste. The herbs and spices suggested can be modified to suit your tastes. 

Add about 1 cup of the chicken stock to the aromatics and stir. Add turkey, breaking it up in the liquid until cooked. Add crumbled muffin and masa to thicken. Cook over medium heat until mixture is very thick, about 20 minutes. Add remaining chicken stock and stir. Add tomatoes and corn, then heat through. When everything is hot, add shredded cilantro and remove from heat.

Spoon chili into bowls. Top with cheddar, lime ricotta and croutons. Aren't you glad you had them ready first?

3 comments on “Peppadew Turkey Chili with Cornbread Croutons and Lime Ricotta

  1. Sounds good, especially the croutons — I love croutons! I’ve made them up just to have as a munchy at night. Probably not the healthiest but definitely yummy. Will have try these!

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