A hearty bowl of Chili with extra vegetables, plenty of chipotles and homemade Chili Powder for the ultimate flavor. Gluten-Free.
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.
- 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 1/2″ cubes
- 2 cups colorful carrots, peeled, 1/2″ cubes
- 2 cups zucchini, washed, 1/2″ cubes (I’ve used yellow and green)
- 1 cup colorful peppers, washed, seeded, 1/2″ 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
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.
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.
* 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.
Serves: 10 -12