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Chipotle Turkey Chili Recipe

Chipotle Turkey Chili Recipe photo by Taste of Home

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I combined a few chili recipes for this spicy low-fat variety. It's great with crusty rolls or baked tortilla chips. -Christie Ladd of Mechanicsburg, Pennsylvania

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Chipotle Turkey Chili Recipe

Prep: 25 min. Cook: 1-1/2 hours

Yield: 8 Servings

25 100 125

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

Directions

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. Yield: 8 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Analysis: 1 cup equals 293 calories, 8 g fat (2 g saturated fat), 56 mg cholesterol, 844 mg sodium, 35 g carbohydrate, 9 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1 starch.

Originally published as Chipotle Turkey Chili in Light & Tasty August/September 2005, p33

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Reviews for Chipotle Turkey Chili

Chipotle Turkey Chili

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Reviewed on Jan. 01, 2013 by CookRDad

Received rave reviews at a holiday get-together for this wonderful dish.

Reviewed on Dec. 19, 2012 by bmlink627

Great flavor but a little soupy so I added 2 tablespoons of tomato paste to thicken it up a bit.

Reviewed on Aug. 30, 2012 by jmkasprak

While this was spicy, I didn't think it was anything special. The turkey didn't add any flavor and I thought the choice of garbanzo beans was odd. Just my opinion ...

Reviewed on Jan. 11, 2011 by JCMFAN

We loved this recipe! We added some shredded cheddar cheese to our bowl and it was even better. This chili is even better the 2nd day.

Reviewed on Dec. 27, 2010 by Trinity_Lover

I made this recipe last night...and it is sooo delicious! My husband said it's even better the next day. I passed it on to my son, the cook, and reminded him to wear those gloves for the chipotles!

Reviewed on Mar. 26, 2010 by NansDream

I have made this recipe twice, and have eaten it for Breakfast, Lunch and Dinner. I was a little worried because I don't like garbanzo beans, but let me tell you, I made it according to the recipe first and there was no need to change a thing! Love it!

Reviewed on Feb. 12, 2010 by kkdreessen

I actually HAVE to make this recipe again. I mistakenly put the set aside peppers in the chili instead of the ones I cut up. FIRE!!!! Now I need to double it to bring down the fire! From the one bite that I could actually keep in my mouth, it was great.