Smokin’ Turkey & Tri Color Pepper Chili

Smokin’ Turkey & Tri Color Pepper Chili

Serves 6

1 cup chopped onion

½ red bell pepper, chopped

½ yellow (or orange) bell pepper, chopped

½ green bell pepper, chopped (could use Poblano or Anaheim Peppers)

2 T. bacon fat or vegetable oil

1 lb. ground turkey

1 T. chili powder

1 T. chipotle powder (or 1 canned chipotle in adobo, minced; or 2 t. smoked paprika + 1 t. cayenne powder)

1 t. cumin powder

1-2 t. brown sugar, optional

1 can condensed tomato soup (or 28 oz. can chopped or crushed tomatoes) + ½ can water or more for desired consistency

1-2 cans kidney or black beans, rinsed and drained (if using 2 cans the yield is 8-10), Optional

Toppings - chopped or sliced avocado, diced tomatoes, grated cheddar cheese, chopped scallions or white onion, sour cream or plain yogurt, chopped fresh cilantro, roasted or steamed fresh corn kernels, and/or lime wedges. Tortilla chips on the side, or fresh ear of corn.

1. Heat bacon fat (or oil) in a large heavy bottomed pot. Sauté onions, over medium heat, for a few minutes and add the peppers. Cook for about 8-10 mins.

2. Add the ground turkey to the onions and peppers along with the chili powder, chipotle, brown sugar, cumin and teaspoon of salt. Stir until everything mixed well and continue cooking for turkey cooked through, about 15 minutes.

3. Add the tomato soup and water, or canned tomatoes. Add the optional rinsed beans, being careful to keep them whole. Cover the pot and simmer for 15-20 minutes .

4. Taste for seasoning. Adding more chipotle powder or cayenne if prefer more heat. Garnish with fresh cilantro if desired. Add one or all of the toppings. Enjoy!

 

 

Note – may be made ahead and reheated. Cover and refrigerate if made more than 2 hours in advance. Freezes well.