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The wife gave me the go ahead to cook something spicy so I opted for yet another chili recipe. This recipe isn't really much different than the dozen or so recipes I've made in the past but I've added a few more ingredients, subtracted some spices, and upped the fire with three chipotle peppers and two teaspoons of adobo sauce.
Rainbow Chili
- one package of Jenni-O extra-lean ground turkey
- one onion, diced
- one red bell pepper, diced
- one green bell pepper, diced
- one carrot, diced
- three garlic cloves, diced
- two cans of diced tomatoes, undrained
- one can of low-sodium beef broth
- three chipotle peppers in adobo sauce, chopped
- two teaspoons of adobo sauce
- one can of black beans, drained and rinsed
- one can of red kidney beans, drained and rinsed
- one can of corn, drained and rinsed
- two tsp ground cumin
- one tsp ground coriander
- 1/2 tsp dried oregano
- 1/4 tsp ground black pepper
- two tbsp olive oil
In a stockpot, cook turkey in one tbsp olive oil over medium-high heat until browned. Drain and set aside.
In a stockpot, sauté onion, red & green bell pepper, and carrot in one tbsp olive oil over medium-high heat for 5 minutes. Add garlic, cumin, and coriander and continue to cook for one minute. Add tomatoes, broth, chipotle peppers, adobo sauce, and oregano. Bring to a boil, reduce heat and simmer for 30 minutes partially covered.
Add black & kidney beans and continue to cook for 19 minutes. Add corn and turkey. Continue to cook for one minute.
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