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Chipotle Turkey Chili

 Chipotle Turkey Chili
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
8 ServingsPrep: 25 min. Cook: 1-1/2 hours

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,

2 of 2

Chipotle Turkey Chili (continued)

Directions (continued)

  • 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.
Nutritional Facts: 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.