CONGRATULATIONS TO THE SEATTLE SEAHAWKS!! WOO!! I am so excited for and proud of my hometown team for winning their first ever Lombardi Trophy. =D
Ok, now that’s said and done, you’ll probably never hear me talk aboutsports again (unless this is the year that the Seattle Mariners go to the World Series!…but I doubt it).
I could go on and on about how I have this secret that I am in love with sloppy joes, etc. etc., but I have already said that several times, so it is kind of old news by now. But really, I love sloppy joes. And I have no idea why. I just do. But really, I’ll just get into the meat of this post (get it? meat?)…these turkey chipotle sloppy joes with feta come from Damn Delicious (who originally posted the recipe on Nature Box’s blog).
These are also known as “hidden veggie” sloppy joes, as the original recipe calls for carrot, zucchini, and corn. I omitted the zucchini and corn, but not for any particular reason. I left out the zucchini cuz I’m not a huge fan and didn’t want to spend extra money on something that I only kind of like (didn’t want to aka couldn’t afford to) and I just totally forgot about the corn. 😉 But I did remember, and have, the carrots, which were a great addition!
This is also somehow my first time cooking with chipotle peppers in adobo sauce. Well, second time. Years ago I made a yummy spicy cheese fondue recipe that called for it, but my friend supplied the peppers. I have seen hordes of recipes that call for them, but I have not gotten around to making them, because I always hate buying a jar or bottle of something and then not having a single additional thing to use it up with. This time I decided to just go for it, and now I have a partial can of chipotle peppers in my fridge…anyone know how long it takes for them to go bad?
Regardless, this is delicious. DELICIOUS. Then again, they’re sloppy joes, so how could they not be delicious? I will say, I doubled, maybe even tripled, the amount of peppers that were supposed to go in this. The recipe said to puree them, which I did, in my food processor. I started out by halving the amount of peppers, but it was just not spicy. In fact, it was anti-spicy. So I kept adding more…and more…and more. And then at the very end, after the sauce had cooked up, it finally became…REALLY SPICY. For some reason, I did not at all account for the spiciness settling in while simmering. Thankfully, my husband was able to choke down one burger…and lucky me, I got all the leftovers! =D=D
Turkey Chipotle Sloppy Joes
-2tbsp vegetable oil
-1 small onion, diced
-2 cloves garlic, minced
-1lb lean ground turkey
-Kosher salt and freshly ground black pepper, to taste
-1 carrot, minced
-1 zucchini, diced
-1/3cu corn kernels
-4 fancy-ish whole wheat buns, toasted
•crumbled feta, for serving
For the tomato sauce:
-1 (15oz) can tomato sauce
-1-3tbsp pureed chipotle peppers in adobo sauce
-2tbsp brown sugar, packed
-1tbsp Worcestershire sauce
-1tbsp red wine vinegar
-1tsp chili powder
-inch of cayenne pepper
-1tbsp tomato paste
-In a medium bowl, combine tomato sauce, pureed chipotle peppers, brown sugar, Worcestershire, red wine vinegar, chili powder, oregano, cumin and cayenne pepper; stir and set aside.
-Heat vegetable oil in a large skillet over medium heat. Add onion and garlic, and cook, stirring occasionally, until translucent, about 5 minutes. Add ground turkey and cook until browned, about 5 minutes, making sure to crumble the beef as it cooks. Season with salt and pepper, to taste. Add carrot, zucchini and corn, and cook until zucchini is tender, about 2-3 minutes.
-Stir in tomato sauce mixture and then the tomato paste until well combined.
-Reduce heat to low; simmer, stirring occasionally, until sauce has thickened and desired consistency is reached, about 10 minutes.
-Serve sloppy joes on hamburger buns with a sprinkle of feta, if desired.
Other sloppy joe recipes seen on Never The Same Dish: