Name: Smoky Chipotle Turkey Chili with Fresh Garden Veggies
Ingredients: 1 pound ground turkey; 1 can kidney beans, drained and rinsed; 2 – 16 ounce canned diced tomatoes; 2 tablespoon tomato paste; 1 onion, diced; 2 cloves garlic, minced; 2-3 dried chiles (such as ancho or chipotle), seeds removed and chopped; 2 holy moly peppers, seeds removed and chopped (adjust quantity based on your desired heat level); 2 carrots, diced; 2 tablespoons cilantro seeds, lightly crushed; 2 tablespoons olive oil; 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1 teaspoon dried oregano; 1 teaspoon salt (or to taste); Lime wedges (for garnish); Fresh cilantro, chopped (for garnish); Green onions, chopped (for garnish); Avocado, sliced (for garnish); Cheese and sour cream for serving; Rice, for serving

Description

Delight in the smoky heat of chipotle and rich flavors in this easy-to-make Smoky Chipotle Turkey Chili. A perfect weeknight meal with seasonal garden veggies.

Ingredients

Scale

1 pound ground turkey
1 can kidney beans, drained and rinsed
2 – 16 ounce canned diced tomatoes
2 tablespoon tomato paste
1 onion, diced
2 cloves garlic, minced
2–3 dried chiles (such as ancho or chipotle), seeds removed and chopped
2 holy moly peppers, seeds removed and chopped (adjust quantity based on your desired heat level)
2 carrots, diced
2 tablespoons cilantro seeds, lightly crushed
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon salt (or to taste)
Lime wedges (for garnish)
Fresh cilantro, chopped (for garnish)
Green onions, chopped (for garnish)
Avocado, sliced (for garnish)
Cheese and sour cream for serving
Rice, for serving

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Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground turkey and cook until browned, breaking it up with a spoon as it cooks.
Add the onion, garlic, celery, carrots, dried chiles, holy moly peppers, tomato paste and cilantro seeds to the pot. Sauté for about 5 minutes until the vegetables begin to soften.
Stir in the cumin, smoked paprika, dried oregano, and salt. Cook for another minute to toast the spices and release their flavors.
Add the diced tomatoes (with their juice) and kidney beans to the pot. Stir well to combine.
Bring the chili to a simmer, then reduce the heat to low. Cover and let it simmer for about 30-40 minutes, stirring occasionally.
Remove from heat and stir in the lime juice. Taste and adjust the seasoning if needed.
Serve the chili hot with rice. Garnish with fresh cilantro, green onions, and avocado. You can also add a squeeze of fresh lime juice on top.

Remember, these are just rough guidelines. Feel free to adjust the quantities of ingredients or spices based on your personal taste preferences. Enjoy your homemade Smoky Chipotle Turkey Chili with the flavors from your garden!