Tex-Mex Turkey Mole Chili is Blue Ribbon Worthy!
Tex-Mex Turkey Mole Chili is a unique twist on a classic American dish. Doña Maria Ready to Serve Mole is the perfect gravy for ground turkey spiced with chili powder. It adds a subtle chocolate note to the flavor profile. Prunes add sweetness and along with beans some delicious texture. In 30 minutes, this easy recipe is on the table for lunch or dinner.
Tex-Mex: American Regional Cuisine
The culinary history of the Tejano people of Texas defines what has become known as Tex-Mex cuisine. The heavy use of shredded cheese is characteristic of this subtype of Southwestern cuisine. Beef, pork, chicken, beans, peppers and spices are basic ingredients. The food has deep roots in Spanish, Mexican and Native American culture. In the early 1970’s, cookbook author Diana Kennedy inadvertently designated the regional cuisine as Tex-Mex in Cuisines of Mexico. It became a popular term and now has its own category in American cuisine.
Chili
Chili is the fruit that makes the stew. The fruit of plants from the genus Capsicum is commonly known as chili pepper. It is the main ingredient fresh or powdered in a stew traditionally made with meat. It is commonly known as chili. This popular dish has a long culinary history. In its origins, it was a simple beef stew made with pungent hot peppers served in the homes of the Tejano people in southern Texas.
For hundreds of years, Tejano women of San Antonio set up tables in the plazas and served chile and tamales to all who passed through. They became known as chili queens. In 1893, the simple hearty fare became popularized at the Columbian Exposition in Chicago. The San Antonio Chili Stand gave many Americans their first taste of the fiery savory beef stew.
In modern times, chili has become a household favorite with chefs of all skill levels. The savory stew has become a cook-off favorite from county fairs to neighborhood barbeques. Recipes developed from personal tastes, availability of ingredients and geographic influence provoke disputes among enthusiasts over claims of authenticity and championship flavor.
Mole
Homemade mole can take from several hours to days to prepare. Recipes include up to thirty ingredients roasted and ground into a fine powder or paste. The result is a complex layering of flavors. Chili pepper is a primary ingredient of mole. The type used determines the heat index of the mixture. Tomatoes or tomatillos add sourness. Dried fruits or sugar contribute to sweetness. Ground bread, nuts or seeds are thickeners. Chocolate, garlic, cinnamon, cloves, allspice, and black pepper are some of the traditional spices that give each style of mole its unique character.
Prunes
Prunes aren’t just a snack food, they are a superfood. Extensive studies of dried plums prove they pack a powerful punch of fiber, antioxidants, important vitamins and minerals and should be included in your diet. Nutrients are vital to the immune system and good health. As a snack food, they have no added sugar, cholesterol, sodium or fat. Prunes add sweetness and texture to savory dishes. They are an excellent accompaniment to dishes made with pork, chicken and turkey.
Serve it up!
Tex-Mex Turkey Mole Chili tastes delicious on its own or enhanced with your favorite chili accompaniment. Traditional toppings include shredded cheddar or Jack cheese, diced onions, cilantro, a dollop of sour cream and guacamole. Get creative and enjoy the feast! Serve this dish with my Chili Cheddar-Jack Cornbread slathered with Chipotle Honey Butter. This fast and easy chili is a favorite of my family and I know it will be of yours too!
Tex-Mex Turkey Mole Chili
Equipment
- large pot or saute pan
Ingredients
- 1 lb. ground turkey, 80% Lean 20% Fat
- 1 large onion, diced
- 2 cans kidney beans 15.5 oz each
- 1 can diced tomatoes, 14 oz
- 1 cup diced pitted prunes
- 1 cup ready to serve mole Dona Maria or other
- 1/2 cup dried sweet cranberries Ocean Spray Craisins or other
- 1 packet hot and spicy taco seasoning 1 oz
- 3 tbsp cooking oil
Garnish
- sour cream
- avocado, sliced fresh or guacamole
- diced red or white onion
- shredded cheddar, Jack or Mexican blend cheese
- fresh cilantro
Instructions
- Place the cooking oil in the pot. Heat over medium heat until shimmering.
- Add the diced onion and saute until translucent.
- Add the ground turkey and saute until browned, breaking up the clumps of ground meat until loose.
- Add taco seasoning and mix thoroughly.
- Add the mole, tomatoes, prunes, kidney beans, and cranberries. Heat through.
- Serve with traditional chili garnishes: sour cream, shredded cheddar or Jack cheese, cilantro, avocado, diced onion.
Notes
For more of my recipes, visit mollyskitchen.net