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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
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

Printed from tasteofhome.com Jul 25, 2008

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Chipotle Turkey Chili cont.

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.