3⁄4cuppoblano pepper, seeded, ribs removed and chopped
1⁄4cupjalapeno pepper, seeded, ribs removed and chopped
3garlic cloves, pressed
1 1⁄2tablespoonsdried chipotle powder
2 (15 ounce) cansfire roasted diced tomatoes
1 (15 ounce) can corn kernels
1 (4 ounce) can diced green chilies
1 (15 ounce) can red beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
3 1⁄2cupscooked turkey, cubed
1cuplow sodium chicken broth
1⁄2teaspoonsea salt, to taste
1⁄2teaspoonblack pepper, to taste
1tablespoonraw sugar (to taste)
Serving Size: 1 (573) g
Servings Per Recipe:6
Calories from Fat 99 g21 %
Total Fat 11 g16 %
Saturated Fat 2.2 g11 %
Cholesterol 62.1 mg 20 %
Sodium 548.3 mg 22 %
Total Carbohydrate60.6 g 20 %
Dietary Fiber 15.4 g61 %
Sugars 10.2 g40 %
Protein 40.5 g 80 %
In a large casserole over medium heat, add oil and when hot, add onions; sauté for 2 minutes. Add celery and cook for 2 minutes. Add red, poblano and jalapeno peppers; sauté until soft, about 4-5 minutes.
Add pressed garlic, chipotle chili powder, ground cumin, dried oregano and smoked paprika. Stir the ingredients constantly for 1 ½ minutes. Add fire roasted diced tomatoes and stir in the vegetable mixture. Add corn kernels with its juice, green diced chilies, red & black beans, cooked turkey, chicken broth and season with sea salt and freshly ground black pepper. Increase the heat to medium-high and bring mixture to a simmer. Reduce heat back to medium, cover leaving the lid slightly ajar and cook for 20 minutes.
Later, give a good stir; taste and adjust if necessary. Partially cover again and cook for another 20 minutes.
When time is up, stir once again and let simmer for 30 minutes, uncovered, or until the chili reaches the desired consistency.
Spoon in to warm bowls, add a dollop of sour cream, sprinkle on some cheese and garnish with green onions and chopped cilantro. Makes 6 servings.