Michelle's Turkey Chipotle Chili
Crimson & Smoke!
Makes about 8 Quarts
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
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.