Turkey Chipotle Chili
Made a big pot of this Wednesday night. Tastes way better after being in the fridge a day or so.
1 lb ground turkey
1 medium onion, diced
28 oz. diced tomatoes
2 cups low sodium chicken broth, plus 2 cups water
3 cups white kidney beans (Cannellini)
1 tsp cider vinegar
1 tsp Blackstrap molasses, unsulphered
2 tsp cumin
1 tsp dried Oregano
Sea salt & fresh cracked black pepper to taste
2 chipotles in Adobo sauce, chopped, undrained
Heat some oil in a large skillet, add turkey and brown, about 6-7 minutes each side, then crumble and add diced onion. Cook turkey about 3 minutes more, or until browned and onions are slightly softened and sweated. Place into 5-qt stock pot with the broth, half the water, tomatoes, beans, and seasonings.
Bring to the boil. Let simmer for about 1 hour, or til slightly reduced and cooked through. Add chipotles, vinegar, and molasses, and heat through, simmering another 20-30 minutes. If chili is a bit thicker than you’d like, add more stock or water, cook a few minutes longer (not too long, or you’ll reduce it again).
Makes about 10-14 cups. I like mine with a little Tapatio and grated pepper Jack. . . and some fruit on the side.
