Chipotle Turkey Chili
What could be more perfect than a nice, steaming bowl of hot chili for the cool fall and winter nights ahead? Ground turkey is a terrific substitute for beef. I added bacon to help with the leanness of the turkey, and the smoky heat of the chipotle peppers add a bright, hot twist. Beans are optional; I added these at the request of my partner. Anything to get him to eat!
Chipotle Turkey Chili
Olive oil
4 lbs. ground turkey
3 strips smoked bacon, cut into 1/4 pieces
6 canned chipotle peppers, and
2 tbl juice from the can
2 bay leaves
4 tbl chili powder
2 tbl ground cumin
2 14.5 oz cans diced tomatoes, undrained
1 14.5 oz can kidney beans, rinsed and drained
1 medium yellow onion, chopped
6 cloves garlic, chopped
Salt
Freshly ground pepper
Season turkey with salt and pepper; set aside. Brown bacon in a large dutch oven. Remove bacon from pot, leaving fat behind. Add 1 tsp olive oil to pot and brown turkey, working in batches, adding more olive oil as needed. Remove turkey from pot and brown onions, garlic and bay leaves, adding more oil as needed. Return turkey and bacon to pot and add remaining ingredients. Bring to a boil, then reduce heat and simmer, covered, for two hours. Check for seasonings and serve with rice, bread and/or corn chips.
If you want a thicker chili, you may add 2 tbl flour before simmering. This will also work well in a slow cooker. Simply add all ingredients after browning to the slow cooker and cook on low for about six to eight hours.
