Turkey and White Bean Chili

There are many variations of turkey chili. This one is geared to those who prefer their chili to have spicy heat. There are a lot of ingredients that go into it, but the taste makes it worth the work.

Ingredients:

1 serrano pepper, chopped

1 jalapeño pepper, chopped

1 green bell pepper, diced

1 red bell pepper, diced

3 cloves garlic, finely chopped

1 yellow onion, diced

1 chipotle pepper in adobo sauce, sliced

1 teaspoon (5 mL)  mesquite barbeque rub

2 teaspoons (5 mL) chili powder blend

1 teaspoon (5mL) ground black pepper

2 teaspoons (10 mL) smoked paprika (Spanish paprika also works)

2 teaspoons (10 mL) ground cumin

1 teaspoon (5 mL) rubbed sage

16 ounces (450 g) ground turkey

1 15 ounce (425 g) can of white beans, drained

2 teaspoons (10 mL) coconut or vegetable oil

1/4 cup (60 mL) low sodium chicken broth

Cooking It:

In a large skillet, heat the oil using a medium flame, and sauté the serrano, jalapeño, onion, red and green bell pepper for at least five minutes, stirring occasionally. Add the garlic and sauté for an additional minute. Add the rest of the spices and stir. Add the ground turkey. Cook until the turkey is just brown. Add the white beans and the chicken broth. Lower the flame and simmer for ten minutes. Garnish with cilantro and sour cream, if desired.

An alternative way to make this is to combine the onion, red and green bell peppers, and garlic with two ripe tomatoes in a food processor. Blend until it becomes a sauce. Then sauté with the serrano, jalapeño, and chipotle peppers for five minutes. Add the turkey and cook until brown. Then add the white beans and cook another ten minutes.

If you want a fire in your mouth: Add one more chipotle, serrano, and jalapeño pepper.