Chipotle Turkey Chili 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 Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Chipotle Turkey Chili cont. 1 can (16 ounces) kidney beans, rinsed and drained 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained 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. Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

	Chipotle Turkey Chili Yield: 8 servings. Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008