Turkey Chili with Chipotle Peppers and Corn Fritters

Ingredients:

• 900 g of ground turkey breast
• 2 tbsp olive oil, corn oil or other vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 tbsp. chili powder
• 2 chipotle peppers in adobo sauce, chopped, or 1/2 cup hot chipotle salsa
• 1 cup Mexican beer
• 2 cups chicken broth
• 1 can (800 g) of canned stewed tomatoes, chopped
• 1 can red kidney beans, drained
• 1 package (220 g) dry corn muffin mix (mix corn muffin batter according to package instructions)
• 1.5 cups grated pepper jack cheese (220 g)
• 2 tablespoons butter

Preparation:

1. Heat a deep frying pan or wide saucepan over medium heat. Add vegetable oil and ground turkey. Cook, breaking up any lumps with a wooden spoon, for 3 minutes. Add the onion and garlic, chili powder, and chipotle peppers. Cook for another 5 minutes. Season with salt.
2. Add the beer and cook for another minute, stirring and scraping up any browned bits from the bottom of the pan. Add the broth, tomatoes, and beans and bring to a boil. Reduce the heat and simmer for 10 minutes.
3. Heat a nonstick grill pan over medium-high heat.
4. Stir grated cheese into the batter. Rub the grill with butter, placing the butter on a paper towel. Transfer the batter to the pan to form 7 cm (3-inch) corn fritters. Fry for 3 minutes on each side, until golden brown. Transfer to a plate and cover with foil to keep warm.
5. Serve chili in bowls with corn fritters for a spicy, corn chili pot pie.