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A hearty bowl of Chili with extra vegetables, plenty of chipotles and homemade Chili Powder for the ultimate flavor.

Turkey Chili with Homemade Chili Powder

A hearty bowl of Chili with extra vegetables, plenty of chipotles and homemade Chili Powder for the ultimate flavor. Gluten-Free.

Serve in individual bowls with my recommended toppings

This is a big batch of Chili! Low in fat and chock full of all the good things in life: beans, fresh spices and loaded with vegetables.

Homemade chili powder with Guindilla Chiles and Pasilla Negro Chiles
Homemade Chili Powder (easier to make than you think) adds a true, deep chili essence

A hearty bowl of Chili with extra vegetables, plenty of chipotles and homemade Chili Powder for the ultimate flavor.

Ingredients

1 recipe Karen’s Chili Powder

2 tablespoons neutral oil*, divided

2 pounds ground turkey**, I used Lean, not breast meat

1 tablespoon extra virgin olive oil

1 large onion, peeled ½” cubes

2 cups colorful carrots, peeled, ½” cubes

2 cups zucchini, washed, ½” cubes (I’ve used yellow and green)

1 cup colorful peppers, washed, seeded, ½” cubes

3 tablespoons chili powder (see recipe)

1 tablespoon ground cumin (I like extra cumin flavor)

3 tablespoons tomato paste

1 tablespoon gluten-free flour, or regular flour 

28 ounces diced tomatoes with juice, Pomi brand (no preservatives)

14 ounces cooked kidney beans (I’ve used had garbanzo beans)

2 tablespoons chipotle in adobe, chopped

2 tablespoons chipolte in adobo sauce, from can

¼ cup good red wine, such as Cabernet or Malbec

1 teaspoon sea salt

Instructions

1

Make the Chili Powder. (see recipe)

2

Heat a heavy skillet (I’ve used a seasoned cast iron one) to high heat. Add 1 T. oil and one pound of ground turkey.
Immediately break up the meat with a wooden spoon into 1″ chunks. Cook, stir after it has browned nicely – add 1/2 t. chili powder stir to combine.
Remove to a large plate to hold when all has browned.

3

Repeat, adding the remaining 1T. oil and the remaining one pound of turkey. Repeat method above, adding 1/2 t. chili powder stir to combine.
Remove the turkey to the plate.

4

Add 1 T. olive oil to the pan. Add the onion, cook, stirring over medium heat for 3 minutes.
Add the carrots, zucchini and peppers, cook stirring for 2 minutes until crisp tender.
Add the 3T. chili powder, 1T. ground cumin and tomato paste.
Stir to toast the seasonings, and coat the vegetables. Add the flour, stir in.

5

Add the diced tomatoes with juice, cooked beans, chopped chipotle chilis in adobe, 3 T. adobe sauce and the red wine.
Bring to a boil, then reduce to a simmer and cover.

6

Cook, stirring often for 45 minutes.

7

Taste for salt, I’ve added 1 teaspoon.

8

To serve:
Place warm chili in individual bowls.
Top with freshly grated cheese: I like Sharp Cheddar and Aged Gouda
Add a dollop of sour cream or greek yogurt.
Top with thinly sliced jalapeños and red onion rings.
Sprinkle with fresh chopped cilantro or parsley.

9

You may freeze some Chili for another day.

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed”.
**There are many good quality ground turkey choices in the market. Please avoid any which adds “natural flavoring” – they are chemicals. I find ground turkey breast is too lean for my taste.

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