Spicy Chipotle Turkey Chili

This is a spicy chili, so if you don’t like too much spice, just adjust the amount of chipotle powder (start with 1/2 teaspoon). You could also use two cans of red beans instead of three. Serve with homemade cornbread.

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Ingredients

• 2 pounds ground turkey
• olive or avacado oil
• 1 onion diced
• 2 green bell peppers
• 1 yellow bell pepper
• 4 large cloves minced garlic
• 1 28-ounce can Cento crushed tomatoes
• 1 28-ounce can Cento petite diced tomatoes
• 3/4 teaspoon chili chipotle powder (or 1/2 teaspoon for less spice)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 2 teaspoons salt
• 1 teaspoon fresh ground pepper or to taste
• 4 cups low sodium beef broth
• 3 15-ounce cans dark red kidney beans, drained and rinsed (or 2 cans if you like less)
• 2 tablespoons brown sugar
• 2 heaping tablespoons Cento double concentrated tomato paste (in a tube)

Instructions

• Cook ground turkey over medium heat in a stock pot. Add a small amount of olive or avocado oil and salt, stir occasionally to prevent sticking and break turkey into smaller pieces.
  
• Discard fat and liquid once turkey is done.
• Chop onions and add to cooked turkey on low heat. Add just enough oil to prevent mixture from sticking to bottom of pan.
  
• Chop green bell peppers and add to mixture, and then mince garlic and add last.
  
• Add both cans of tomatoes, chipotle powder, chili powder, cumin, thyme, salt, pepper and broth. Bring to a simmer over medium-low to medium heat and cook for 20 minutes.
• Stir in beans, brown sugar and two heaping tablespoons of tomato paste. Simmer for an additional 20 minutes.