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Chipotle Chili
Print Recipe

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.