Turkey Chili

Hmmmmm.... Do I want my chili hot and spicy?  Do I want it low fat?  In this recipe, you get to decide..

Ingredients for Chili:

• 2 Tbs oil ( or enough to cover bottom of dutch oven.)
• 1 lb Ground Turkey or Ground Beef
• 1 Medium Onion Diced                                                           
• 1 Jalapeno Pepper seeded and Diced
• 1 tsp minced canned Chipotle Peppers in Adobo Sauce
• 1 14.5 Ounce Delmonte Petite Cut Diced Tomatoes ( do not drain)
• 1 15 Ounce Contadina Tomato Sauce
• 1 15.5 Ounce Can Light Red Kidney Beans ( Drained and Rinsed)
• 2-3 TBS Sheilah's Mexican Spice Mix                                                     

Spice Mix

For Toppings:

1.  In a small bowl, combine 1/2 cup sour cream with 1 TBS of fresh squeezed lime juice. Mix well,  set aside in refrigerator.
2.  Shredded Monetary Jack Cheese or any Mexican style cheese.

• If you want your chili low to medium in heat, stick to 2 TBS of the spice mix and don't add the Chipotle in Adobo sauce.
• If you want to kick up the heat, use 3 TBS of the spice mix and make sure to add the Chipotle in Adobo sauce.

Cooking Instructions:

1.   Add oil to dutch oven, on medium heat, saute onion and jalapeno pepper until tender.
2.   Add ground Turkey or Beef and continue to saute until cooked.
3.   Add Diced tomatoes, tomato sauce, Chipotle sauce, 2 Tbs of Spice mix , 1 tsp salt and drained kidney beans.
4.  Stir, cover and simmer on low heat for 1 hour.

     *To serve , top each bowl of chili with a handful of shredded cheese and a dollop of Lime Sour Cream.

Print Recipe

This is the brand that I use.  I find it in the ethnic section of the Grocery Store.

I empty the entire can into the blender and blend it until smooth. 

After blended, you can store it in the freezer in a covered plastic container. 

When I cook a recipe that needs a tsp, Tbs etc...

I just take it out of the freezer and scrape off what I need.  For a while they were selling this product in a squeeze container but I haven't been able to find that anymore.