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SERVES: 8 | ACTIVE TIME: 20 MIN
INGREDIENTS
- 1 Tbsp olive oil
- 4 garlic cloves, minced
- 1 yellow onion, chopped
- 1 red pepper, diced small
- 2 tsp chipotle chili powder (like this)
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 pound ground turkey (ideally organic or antibiotic free)
- 1 (15 oz) can of tomato sauce
- 2 (15 oz) can of fire-roasted tomatoes
- 1 Tbsp of adobo sauce from a can of chipotle peppers in adobo sauce (Note- this recipe already has a lot of kick! If you want more, add a whole pepper, not just the sauce, but prepare to sweat)
- 4 cups baby spinach
- 2 cups fire roasted corn (fresh or frozen)
- 1 (15 oz) can kidney beans, rinsed & drained
- 1 (15 oz) can cannellini beans, rinsed & drained
- 2 cups bone broth (or any broth/stock you prefer)
- Start with 1/2 tsp of salt, and add more to taste
PREPARATION
- Saute: Heat olive oil in a large pot over medium high heat. Add in garlic, onion and red pepper and saute for 5-7 minutes or until onions and bell pepper soften.
- Season: Add the chili powder, cumin, oregano, and salt; stir, and cook another minute.
- Brown meat: add in ground turkey, making sure to break up the lumps; cook until turkey is no longer pink. Let the turkey sit over the heat for a few minutes without stirring until it starts to brown.
- Put it all together: Add in tomato sauce, fire-roasted tomatoes, adobo sauce, broth, corn, beans and spinach. Bring chili to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
- Perfect: Taste the chili and adjust seasonings as you like.
Enjoy right away or prepare in advance as part of your batch cooking routine. Like most chilis, I think it’s best the next day.
Garnish with your favorite chili-toppers: avocado, sour cream, shredded cheese, cilantro and tortilla chips, pepitas, etc.
