• Michelle M.

Michelle's Turkey Chipotle Chili

Crimson & Smoke!


Makes about 8 Quarts

Ingredients:

  • Olive Oil

  • 1 Medium Yellow Onion - Diced (1 ¼ C.)

  • 3 Large Cloves Garlic - Minced

  • 2 C. Mixed Bell Pepper (Red, Yellow & Green)

  • 2 Large Jalapenos - Seeds Removed and Chopped

  • 32oz Chicken or Vegetable Stock

  • 2 - 15oz Cans - Red Kidney Beans, Drained and Rinsed

  • 2 - 28oz Cans Diced Tomatoes, w/Juice

  • 1 - 12oz Can Tomato Paste

  • 1 - 4oz Can - Diced Mild Green Chilis, Drained

  • 3 T. Chipotle Peppers in Adobo Sauce

  • 2 lbs. Ground Turkey

  • ½ tsp. Chipotle Powder

  • 1 tsp. Oregano

  • ¼ tsp. Cinnamon

  • ½ tsp. Cumin

  • Liquid Smoke to Taste

  • Sea Salt & Pack Pepper to Taste

  • Chili Powder to Taste

  • Shredded Smoked Cheddar, Chopped Avocado & Cilantro for Garnish

Preparation:

  • Heat 2 to 3 Tablespoons of olive oil over medium high, in a heavy bottomed, 8-10 quart pot or crockpot.

  • Add onion, bell pepper and jalapeno, salt and pepper, and saute until onion is nearly translucent

  • Add minced garlic and continue to saute until garlic is cooked but not burned and onion is soft and translucent.

  • Add to this pot, chicken or vegetable stock, kidney beans, diced tomatoes, green chilis.

  • Reduce heat to low and let simmer.

  • Heat 2 to 3 Tablespoons of olive oil over medium high, in a large skillet. When shimmering add ground turkey, chipotle powder, oregano, cinnamon, cumin, salt and black pepper.

  • Saute until turkey is browned. Then add to larger pot.

  • Add 3 T. chipotle peppers/adobo sauce, liquid smoke and chili powder to taste, and simmer for 30 - 60 minutes.

  • For more heat add adobo sauce and chili powder.

  • Add salt and pepper to taste.

  • Serve in bowls topped with shredded smoked cheddar cheese, chopped avocado & cilantro. Cornbread on the side.


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