Smoky Chipotle Turkey Chili
As a kid I was not a fan of chili. Back then, pretty much everyone used kidney beans….those mambo-sized red guys that reminded me of what we used to call “June Bugs” - relatively harmless beetles that just happen to be about the same size as a kidney bean. Making matters infinitely worse, June Bugs are what I call “crunchy bugs,,” meaning they have a hard exterior shell….another strike against them…AND they would get stuck in your hair as they flew around on a warm summer evening. EEEWWwwwww!
When I got older and went through an extended phase of eating no red meat, humble chili had not only one, but two giant strikes against it and essentially ceased to exist for me.
Then, slowly, as I began to cook more often and became the recipe junkie that I am today, I discovered that there are many delectable chili recipes that don’t offend my delicate sensibilities :) This recipe is just one example. It’s a modified version of a Cooking Light recipe. The original recipe called for ground beef (which I still avoid) and seemed a little, ummmm dull for my taste. I exchanged the beef for turkey, changed the spices around a bit, added a couple chipotle peppers and topped it with just a bit of shredded pepper jack cheese. Absolutely Delish!
Ingredients
- 1 cup diced onion
- 1 cup diced red bell pepper
- 1 pound lean ground turkey
- 1 1/2 cups chicken broth
- 1 tablespoon ancho chili powder
- 1 1/2 teaspoon ground cumin
- 3/4 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 3 garlic cloves, crushed
- 1 large or 2 small chipotle peppers in sauce, minced
- 2-14.5 oz cans fire roasted, diced tomatoes with juice
- 1-15 oz can black beans, drained
- Optional toppings: cilantro, sour cream, shredded cheese
Instructions
- Place a Dutch oven over medium-high heat until hot.
- Add first 3 ingredients; cook until turkey is borwned, stiring to crumble.
- Drain well and return mixture to pan.
- Stir in chili powder, cumin and oregano and toast spices with dry turkey mixture for one minute, stirring constantly.
- Add broth and next six ingredients; bring to a boil.
- Reduce heat and simmer for a minimum of 15 minutes (a couple hours is better!) stirring occasionally.
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