I love chili, whether it’s my award winning black bean and sausage chili, white bean and chicken chili, vegetarian sweet potato chili or what I call traditional chili (made with beef.) I was cleaning out my pantry (truly a stretch to call a two-shelf cabinet that) and ran across a can of chipotle peppers as well as some great northern beans. If you’re not familiar with chipotle peppers, they are simply smoked-dried jalapeños, and can vary in size and heat.
Anyway, chili immediately came to mind. When I went to the store, ground turkey breast was on sale, so I bought some of that and some red and green bell peppers. Voilà! A hearty, earthy and smoky chili that is also healthy!
Don’t let the list of ingredients intimidate you – once you chop and sauté the veggies and brown and drain the ground turkey, just add the rest to your slow cooker and your work is done. And, yes, I used my Ninja® for this since I can sauté and brown and cook all in the same pot.
Ingredients (Makes 8-10 servings)
- 2 stalks celery, chopped small
- 1 large carrot, peeled and chopped small
- 1 medium sweet onion, chopped small
- 1 medium red bell pepper, seeds and membranes removed, chopped small
- 1 medium green bell pepper, seeds and membranes removed, chopped small
- 4 cloves of garlic, minced
- 2 lbs. ground turkey breast
- 7 oz. chicken broth (I used reduced sodium)
- 1 can (7 oz.) chipotle peppers in adobo sauce
- 1 can (28 oz.) crushed tomatoes
- 1 can (28 oz.) tomato sauce
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper
- 2 cans (16 oz. each) kidney beans, drained and rinsed
- 2 cans (16 oz. each) northern beans, drained and rinsed
- ½ cup jarred jalapeños (or to taste)
- Sea salt (to taste)
- Hot sauce (to taste)
Set the Ninja to high on its Stove Top mode. Add a splash of the chicken broth, and then stir in the celery, carrots, onions, green and red peppers and garlic. Sauté for several minutes until the veggies start getting soft. (Note – use a skillet for this step and the next if you don’t have a Ninja.)
Add the ground turkey and cook it until it has browned. Drain the mixture in a colander, and return it to the Ninja, which you should now set to Slow Cook mode, slow (set the timer for 4 hours.)
Remove the chipotle peppers from the can. Wearing gloves, remove the seeds and chop the peppers into bite-sized pieces. Add them and the sauce to the turkey and veggies.
Add the rest of the ingredients and cook on low for 3-4 hours.
You can top this with sour cream and shredded cheese if desired. This goes great with the jalapeño cornbread recipe I recently posted (and a nice cold beer.)
Eat, drink and be merry!
Follow Kel’s Café on Twitter at http://twitter.com/kelscafe