Chipotle Turkey Chili

Ingredients

• 1 whole White Onion, Chopped
• 2 cloves Garlic, Chopped
• 3 Tablespoons Extra Virgin Olive Oil
• 1 can Tomatoes (24 Oz)
• 3 whole Chipotles In Adobo Sauce, to taste
• 1 pound Ground Turkey (85/15)
• 3 Tablespoons Chili Powder, to taste
• 2 teaspoons Salt To Taste
• 1 teaspoon Black Pepper To Taste
• 1 can Pinto Beans (15.5 Oz)
• 2 cans Red Kidney Beans (15.5 Oz)
• 1 quart Chicken Stock
• 1 Tablespoon Ground Cumin, to taste

Preparation Instructions

*for step-by-step instructions, pictures, and wannabe witty commentary, see the “related link”*

Chop onions and garlic, drop in a soup pot with 1 tbsp olive oil. Sprinkle with salt and pepper, sautee till translucent.

Drain tomatoes, drop in a blender with the chipotles. Add cooked onions/garlic, blend until smooth-ish. Set aside.

In the pot, add 2 tbsp olive oil and the ground turkey. Salt/pepper to taste, sprinkle with about 1 tbsp chili powder. Brown the meat thoroughly, set aside.

Pour tomato mixture into the pot, cook over med heat until reduced to a pastey consistency.

Add meat, stir and simmer.

Drain beans. Add beans to the pot, add chicken stock till you get the desired texture to your chili. Stir it all together.

Drop the heat to about med-low, put a lid on the pot, let it simmer all by itself for at least 30 minutes.

Serve with cheese and crackers!