Chipotle Turkey Chili

By gpawilson

Ingredients

• 1 can (7 ounces) chipotle peppers in adobo sauce
• 1-1 /4 pounds lean ground turkey
• 3 medium carrots, chopped
• 1 medium green pepper, chopped
• 1/2 cup chopped onion
• 4 garlic cloves, minced
• 1 can (28 ounces) crushed tomatoes
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 can (8 ounces) tomato sauce
• 1-1/2 teaspoons dried oregano
• 1-1 /2 teaspoons dried basil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 can ( 16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Preparation

Step 1

•Drain chipotle peppers; set aside 2 tablespoons adobo sauce. Seed and chop three peppers; set aside. (Save remaining peppers and sauce for another use.)
•In a large Dutch oven or soup kettle coated with cooking spray, cook the turkey, carrots, green pepper, onion, garlic and reserved
Peppers over medium heat until meat is no longer pink; drain if necessary. Stir in the tomatoes, broth, tomato sauce, oregano, Basil, chili powder, cumin and reserved adobo sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
•Stir in the beans. Cover and simmer for 15-20 minutes or until heated through.