Turkey Chili with Homemade Chili Powder

Make the Chili Powder. (see recipe)

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.

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.

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.

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.

Cook, stirring often for 45 minutes.

Taste for salt, I’ve added 1 teaspoon.

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.

You may freeze some Chili for another day.