INGREDIENTS
2 tablespoons olive oil
1 1⁄2 cups red onions, chopped
1 cup celery, chopped
1 cup red pepper, chopped
3⁄4 cup poblano pepper, seeded, ribs removed and chopped
1⁄4 cup jalapeno pepper, seeded, ribs removed and chopped
3 garlic cloves, pressed
1 1⁄2 tablespoons dried chipotle powder
1 tablespoon ground cumin
1⁄2 tablespoon dried oregano
1⁄2 tablespoon smoked paprika
2 (15 ounce) cans fire roasted diced tomatoes
1 (15 ounce) can corn kernels
1 (4 ounce) can diced green chilies
1 (15 ounce) can red beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
3 1⁄2 cups cooked turkey, cubed
1 cup low sodium chicken broth
1⁄2 teaspoon sea salt, to taste
1⁄2 teaspoon black pepper, to taste
1 tablespoon raw sugar (to taste)
DIRECTIONS
In a large casserole over medium heat, add oil and when hot, add onions; sauté for 2 minutes. Add celery and cook for 2 minutes. Add red, poblano and jalapeno peppers; sauté until soft, about 4-5 minutes.
Add pressed garlic, chipotle chili powder, ground cumin, dried oregano and smoked paprika. Stir the ingredients constantly for 1 ½ minutes. Add fire roasted diced tomatoes and stir in the vegetable mixture. Add corn kernels with its juice, green diced chilies, red & black beans, cooked turkey, chicken broth and season with sea salt and freshly ground black pepper. Increase the heat to medium-high and bring mixture to a simmer. Reduce heat back to medium, cover leaving the lid slightly ajar and cook for 20 minutes.
Later, give a good stir; taste and adjust if necessary. Partially cover again and cook for another 20 minutes.
When time is up, stir once again and let simmer for 30 minutes, uncovered, or until the chili reaches the desired consistency.
Spoon in to warm bowls, add a dollop of sour cream, sprinkle on some cheese and garnish with green onions and chopped cilantro. Makes 6 servings.