Turkey Taco Chili With Chipotle Peppers Love

Ingredients

3 tablespoons olive oil (13WW)

1 yellow onion, diced

Kosher salt

2 pounds ground turkey

6 cloves garlic, minced

3–5 chipotle chilies in adobo sauce, finely chopped

2 Tablespoons adobo sauce from the chipotle chilis

1 Tablespoon paprika

2 teaspoons ground cumin

2 teaspoons dried oregano

2 Tablespoons tomato paste

1, 15-ounce can tomato sauce

15 ounces low sodium chicken broth OR:

1can rotel

1 large can tomato’s

8 ounces frozen, sliced bell peppers (you can also use 2 large bell peppers, any color)

Corn

1, 15-ounce can black beans, drained and rinsed

1 Tablespoon honey

3 Tablespoons apple cider vinegar

Sour cream, greek yogurt, shredded cheese, and/or sliced green onions for serving

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Directions

Heat the olive oil over medium heat in a large sauté pan or shallow dutch oven.
Add the diced onion and ½ teaspoon salt to the pan. Cook over medium heat until the onions are translucent, 5-6 minutes.
Add the ground turkey and cook, breaking up with a wooden spoon, until the turkey is cooked through. About 10-12 minutes.
Add the garlic, chipotle chilies, adobo sauce, paprika, cumin, oregano, and tomato paste to the meat and cook and stir until the tomato paste is dark in color and the herbs are fragrant, 5 minutes.
Add the tomato sauce, chicken broth, and 1 teaspoon salt to the turkey. I swirl the broth in the empty tomato sauce can to get all the sauce out.
Add the bell peppers and black beans to the pot, bring the chili to a gentle boil and simmer over low heat for 30 minutes.
Add the honey and apple cider vinegar to the chili. Taste and adjust salt as necessary.
Serve with your toppings of choice.

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