This chili is spicy, satisfying and healthy. Makes about 8 servings.
Chipotle Turkey Chili
1 lb lean ground turkey breast
s + p
1 yellow onion, chopped
3 garlic cloves, diced
1 jalapeno, diced
1 poblano pepper, diced
3 carrots, peeled and chopped
2 large tins whole peeled tomatoes, blended smooth
1 cup water
3 bay leaves
2 teaspoons dried oregano
4 teaspoons ground cumin
1 tablespoon chipotle powder
1 green bell pepper, seeded and chopped
1 tin black beans, drained, rinsed
1 tin kidney beans, drained, rinsed
3/4 cup frozen corn, thawed a bit
1 tablespoon apple cider vinegar
In a skillet, cook turkey 10-12 minutes. Set aside.
In a large pot, sauté onion in a dash of olive oil about 5 minutes. Add garlic, jalapeno, poblano and carrots. Cook 5 minutes more until onions are clear and vegetables are glossy. Add blended tomatoes, water, bay leaves, oregano, cumin and chipotle powder. Simmer 25 minutes. Stir in bell pepper, turkey, black beans, kidney beans, corn and vinegar. Season with salt and pepper as needed.