Three Bean Turkey Chipotle Chili Recipe
A perfect recipe for those cold winter days, this three-bean chili uses turkey (or tofu if you desire) as a lean protein substitute for meat. You can turn up the heat or dial it down based on your personal preference. This recipe is an original creation crafted by the Wards from Inn on Main Street.
Ingredients
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2 Tbsp. canola oil
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1-1½ pounds lean ground turkey
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1 large onion, chopped into half-inch chunks
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1 large jalapeno or serrano pepper, chopped fine
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1 medium bell pepper, diced
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1 carrot, chopped into half-inch chunks
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2 lbs. (2 medium cans) tomatoes
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2 lbs. cannellini (white kidney) beans
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2 lbs. black beans
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2 lbs. red kidney beans
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1 Tbsp. dried oregano
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1 Tbsp. dried basil
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1 Tbsp. chili powder
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1 Tbsp. chipotle powder
Method
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Remove seeds from the jalapeno or serrano pepper before chopping if you prefer milder chili.
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Brown turkey in canola oil on medium high heat.
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Add onion, peppers and carrot. The carrot adds color and nutrition without really affecting the taste.
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Add tomatoes and beans to a 4 quart or larger slow cooker.
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Pour in meat and sautéed vegetables.
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Stir in spices and set on low for two or more hours.
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Garnish individual bowls with corn tortilla strips, shredded cheese and fresh cilantro, if desired.
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(Substitute tofu for turkey to make vegan chili.)
