When I went to the grocery store last week, I got some mango and a jalapeno pepper with the thoughts of having grill fish tacos with mango salsa, but Mother Nature didn’t get the memo. It start raining Saturday Morning and continued to rain straight through to Monday. Now I know I could have made them inside on a grill pan, but seriously it was cold here and tropical fish just didn’t seem right. So when I came home from church Sunday morning I decide to use up the jalapeno pepper in some chili and Sunday night these happened
Chili cheese fries……. so good, but Monday I came to my senses and had a bowl of chili with a nice salad….. still good, but something about chili cheese fries just gets me and it probably will again soon!
The jalapeno really didn’t spice it up a lot(not that I wanted it real hot) so I add some adobe sauce and it’s still not super hot, but has a nice kick and the adobe sauce added a different flavor to it, plus I had some left over when I made this Chicken Skewers which are also very good. So if Spring doesn’t want to come to your neighbor, print this out and you’ll feel warm while still getting ready for summer, and you can always pin it for later!
1 lb. ground turkey
1 bell pepper, chopped
1 onion, chopped
1 jalapeno pepper, chopped
2 15 oz. canned of Petite diced tomatoes
2 TBSP chili powder
1 – 2- TBSP adobe sauce
1 can kidney beans
1 can black beans
In a large skillet, add turkey, peppers and onion, salt and pepper, over medium heat, break up turkey and cook until turkey is cooked through and peppers and onion has soften. The add tomatoes, chili powder, adobe sauce and beans, bring to a boil, then simmer at least 15 minutes or up to an hour. The longer it simmers the more the flavors will marry and the thicker it will become.