Chipotle Turkey Chili
Have you noticed a new spice in the grocery stores called "ground chipotle chili pepper?" Maybe I'm a little behind the times, I don't know. I bought some thinking this might be the trick to spicing up my plain white-chili recipe. I really liked the results. The chipotle chili pepper added a smokey, earthy flavor that was not overpowering. The flavor was very satisfying. Now I have a turkey chili recipe about which I'm truly excited. There are so many recipes for white chili -- if you want to try one with a bit of a kick, then this is one to try. This would also be fantastic with ground chicken, plus I love the alliteration of it --Chipotle Chicken Chili :-)
1 tablespoon olive oil
2 small or 1 medium onion, chopped fine
3 cloves of garlic, pressed
1 lb. extra lean ground turkey
1 teaspoon of chipotle chili pepper
2 teaspoons of chili powder
2 teaspoons of cumin
1/2 teaspoon of oregano
1/8 teaspoon cayenne pepper (optional - if you want an extra kick)
3 cans on cannellini beans, 2 of which are drained
2 (4 oz) cans of diced fire roasted green chiles
2 cups chicken broth
1) In a large pot heat oil over medium heat for 1 minute. Add onions and garlic stirring often for 3 minutes. Add turkey and chop into chunks with spoon and cook until no longer pink.
2) Add all of the spices, two cans of the drained beans, the chicken broth, and stir.
3) Using an immersion blender or food processor, blend the third can of beans and the liquid until smooth. Add the bean mixture to the pot. Simmer the chili uncovered until the spices blend, and your favorite consistency is reached 30 minutes to 1 hour. Stir ever 10 - 15 minutes. Garnish with any or all of the following: cheese, sour cream, avocado, and cilantro. Makes a nice phase 1 South Beach meal.