This chili won the People’s Choice Award for Best Chili In Miami at the Pinecrest Gardens Chili Cook-off.

1 tablespoon(s) olive oil
1 large onion chopped
2 medium garlic clove minced
2 medium carrot sliced into thin rounds
1 pound ground turkey
1 tablespoon(s) chili powder
1 tablespoon(s) paprika
1 teaspoon(s) cumin, ground
1 1/2 teaspoon(s) red pepper flakes
2 medium tomatoes chopped
1 cup(s) tomato sauce, canned
1 cup(s) beef broth, low sodium
1 1/2 tablespoon(s) cider vinegar
1 1/2 cup(s) kidney beans, canned drained and rinsed
1 medium green bell pepper chopped
1/2 teaspoon(s) salt or to taste
1/8 teaspoon(s) black pepper or to taste
1 chipotle chile minced
2 teaspoon(s) adobo sauce

Heat oil in a large pot medium heat. Add onion, pepper, garlic, and carrots and saute until soft. Add ground turkey and brown, about five minutes. Break up lumps.

Add chili powder, paprika, cumin, and red pepper flakes, chipotle and adobo sauce, tomatoes and tomato sauce, broth and vinegar. Bring mixture to a boil and reduce heat. Cover and simmer until meat is tender, 30 to 45 minutes.

Add beans. Simmer uncovered until peppers are done, about 10 minutes. Season with salt and pepper to taste. 

Member United States Personal Chef Association

The information on this site is not intended or implied to be a substitute for professional medical advice, diagnosis, or treatment. All content is for general information purposes only. The Pickled Beet™ makes no representation and assumes no responsibility for the accuracy of information contained herein. Nor does The Pickled Beet™ issue any claims regarding the efficacy of any specific tests and is not liable for any action taken as a result of information obtained on this site.

©2018  The Pickled Beet™ | www.thepickledbeet.com

Site Designed by Brand By Kelly™ | Developed by Creative Apogee