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
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
Reviews
Great recipe, but needs work as others stated. When I think chili, I do not think of carrots, so I nixed the carrots. Also, chili should have more than 1 pepper, a green bell does not cut it. Instead, I oven roasted (450F for 30 minutes) one (1) Sweet Red Bell and two (2) Poblano Peppers. I side about 2" wide and deseeded first. Then coarse chopped afterward. For garlic, I used 2 tablespoons of minced, or about 6 cloves. Chili should have more garlic than 4 cloves. Perhaps more than 6 too. On the beans, I also did a double take on the chickpeas too lol. I love chickpeas...but not in a chili. Perhaps one day we can make a Mediterranean style chili. Instead, I used two cans of kidney beans. For interest, I used a can of light red kidneys and a can of dark red kidneys. I could have also used a can of black beans also/instead. On the seasoning, I upped the basin to 2 teaspoons, downed the oregano to 1 teaspoon. I also upped the cumin to 1 full teaspoon. Next time, I might go 2 teaspoons on all. Most importantly, the recipe accidentally calls for only 1 teaspoon of chili powder. I believe this was a mistake and fixed it to 1 tablespoon. I also added 1 tablespoon of fine salt. I used sea salt. I also used regular sodium chicken broth. Was perfect for me, but if you're watching sodium, use some judgement. Otherwise the recipe is in need of salt. Recipe is
It is delicious, and this recipe is part of my weight loss secret. I make a double batch and freeze it in serving size bags to bring with me to work. The spice helps to keep my cravings in check, and I really appreciate the hot lunch during winter.
Received rave reviews at a holiday get-together for this wonderful dish.
Great flavor but a little soupy so I added 2 tablespoons of tomato paste to thicken it up a bit.
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 ...
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.
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!
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!
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.