An easy, quick, spicy, slightly smoky chili made with organic ground turkey. It's not extremely spicy, but does have a nice kick.
Author: Jennifer Drummond
Recipe type: Dinner
Cuisine: American
Serves: 7 cups
Ingredients
½ tbsp. olive oil
1 cup onion, diced small
2 cloves garlic, minced
2 jalapeno peppers, seeded, diced small
3 poblano peppers, seeded, diced small
16 oz Foster Farms Organic Ground Turkey
1 chipotle pepper in adobo sauce + 1 tbsp. sauce
28 oz can diced tomatoes, organic, no salt
15 oz can kidney beans ,reduced salt, drained
1½ tbsp. chili powder
1 tbsp. ancho chili powder
1 tbsp. dried oregano
1 tsp. salt
1 tsp. ground pepper
Instructions
Over medium heat; In a large pot, add olive oil, onion, garlic, poblano peppers, and jalapeno peppers. Cook for 2 minutes, just until slightly tender. Add ground turkey and cook until no longer pink.
Add chipotle pepper and sauce, diced tomatoes and kidney beans. Mix until well combined.
Add chili powder, ancho chili powder, oregano, salt, and pepper; mix until combined. Bring to a boil, simmer on low for 30 minutes.
Top chili with sour cream, scallions and cheddar cheese if desired.
Notes
The Chili is really good served the next day. You can also freeze it.