Chipotle Turkey Chili
There are so many ways to make chili. This is a foolproof and much lighter version of basic chili. I had a bunch of veggies and ground meat that I needed to get rid of, so chili was a perfect way to do that. Not to mention, it is amazing as leftovers! But don't think because it is lower in calories that it is lower in flavor. It is very easy to add a ton of flavor to things like soups and stews but not all the extra calories with a lot of different spices. With this version I used chipotles, chili powder, cumin, coriander, and a little bit of smoked paprika. It turned out just wonderful to warm us up on a cold February day!
- 1 lbs ground turkey
- 1/2 cup green bell pepper, chopped
- 1/2 cup red bell pepper, chopped
- 1 cup onion, chopped
- 2 cloves of garlic, chopped
- 3 chipotle peppers in adoboe sauce, chopped
- 2 tbps adoboe sauce
- 2 cans brooks hot chili beans
- 1 can rotel
- 4 tbsp chili powder
- 2 tbsp cumin
- 1 tbsp corrdiander
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- 2 cups water
- 1 tbsp salt
- 1 tbsp pepper
- a few shakes preferred hot sauce
- 2 tbsp oil of your choosing
- Place large pot over medium high heat. Throw in onions, peppers, chipotles, spices, and salt and pepper and cook for about 5 minutes so spices can bloom.
- Then add the ground turkey and cook until no longer pink.
- Add the beans (do not drain), rotel (do not drain), hot sauce, adoboe sauce, and water. Combine all ingredients.
- Bring to a boil and let reduce for about an hour.
- Serve loaded with cheese, sour cream, and onions or alone and enjoy!
- Tip: you can make a double batch and freeze for a quick weeknight meal. It will last in the freezer for about a month.