Spicy & Chunky Chili

In the spirit of the Superbowl Sunday, Red and I thought that it would be fun to make chili for supper tonight. Then we realized that we didn’t really have a winning chili recipe on our own. So we spent some time this afternoon browsing through recipes and saw a few that we thought would be good. Of course, we ended up modifying probably the entire recipe. I did not want to use beef, so we substituted the ground beef with ground turkey. I also insisted that we use up the leftover veggies in the frig. The result below was excellent though- although this is a seriously SPICY dish! I had to quickly jot everything down that we used so we can use this again in the future. Yum!


1 pound lean ground turkey
1 large onion, chopped
1 red/yellow bell pepper, chopped
1 cup of chopped celery (~ 3 stalks)
1 tablespoons chili powder
1 jalapeno pepper chopped
1 can (28 ounces) tomatoes, diced, with juices
1 can (8 ounces) tomato sauce
1 can (8 ounce) chipotle in adobo sauce
1 tbsp ground cumin
1 tbsp crushed red pepper flakes
2 tbsp hot sauce
1 generous tbsp of garlic
1 tbsp smoked paprika
1 can (14.5 ounces) chili beans, small red beans, or kidney beans, drained and rinsed
Salt & pepper to taste
2 tbsp each of chopped green onions, and cilantro
Shredded cheese for garnish


    Cook onion, turkey and garlic in a large saucepan until meat is browned, stirring until it crumbles.
    Add chili powder and the remaining ingredients (except the green onions and cilantro), stirring well; bring to a boil.
    Cover, reduce heat, and simmer, stirring occasionally, for about 20 min.
    Add chopped green onions & cilantro, stirring well, and cook until thoroughly heated.
    Serve with shredded cheese.


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