I was so happy to find this recipe which was recently posted by Sam at My Carolina Kitchen so that I could make it for our football Sunday this past weekend. We enjoyed this wonderful, celebratory chili after we watched our Green Bay Packers make it to the Superbowl in a very close and exciting game! You can even see the Packer colors of 'green and gold' represented in this dish of chili ;) Thank you, Sam!
Please visit My Carolina Kitchen to view the original recipe and see how Sam garnished her chili! The only changes I made to the original recipe was to add an onion, use medium salsa instead of mild and add more chopped Chipotle chili in Adobo than called for because we like it spicy! I also simmered the chilli a little longer than the recipe stated just to get the flavors mingled a little more.
Absolutely delicious and so easy! My husband exclaimed "This is REALLY good! I hope you give it a try.
Spicy Turkey Chili
Adapted from My Carolina Kitchen who adapted it from Cooking Light 5 Ingredient Recipes in 15 Minutes
1 tablespoon canola oil
1 pound 93% ground turkey (I used Turkey Store brand which comes in a 20-ounce package)
1 large poblano pepper, seeded and finely chopped
1 large onion, chopped
½ teaspoon chili powder
1 16-ounce jar of salsa (I used medium heat salsa)
2 cups water
1 teaspoon chopped Chipotle in Adobo sauce
1 can of pinto beans, rinsed and drained
1 can of black beans, rinsed and drained
Optional Garnishes: Shredded cheddar cheese, sliced jalapeno peppers, chopped avocado, chopped tomato, chopped red onion, chopped scallions including some of the light green tops, slices of lime, tortilla chips.
Heat the oil in a large, deep over medium-high heat (large enough not over over-crowd the turkey so it browns). Crumble turkey meat and add to pan with the chopped poblano pepper and onion. Cook, stirring occasionally until the turkey is browned. Sprinkle cooked turkey mixture with the chili powder and salt, stirring to distribute the spices.
Stir in the chopped Chipotle in Adobo sauce, drained & rinsed beans and salsa. Fill the salsa jar with water and add to the mixture. Cover and bring to a simmer and cook for about 10-15 minutes to blend the flavors (that is what I did, although it isn't necessary). Using a potato masher, mash the beans lightly until chili is slightly thickened.
Ladle into bowls and garnish as desired.