Fall is officially here; at least according to the calendar. It's warm and sunny today but chilly and rainy last week...a perfect day for chili!
I have a couple chili recipes; the standard beef and kidney beans and also a white bean chili. We have been eating more ground turkey recently, and more black beans for that matter. So why not a chili with both?
Husband likes chili spicy; the spicier the better really. I added a jalapeño pepper for additional spice and I always use hot chili powder. The chipotle pepper adds nice smokey, spicy flavor so that might be plenty for some people.
Turkey Black Bean Chili
In a large pot or sauce pan add olive oil and sauté onion, red pepper and jalapeño until softened. Add garlic and cook for 1-2 minutes.
Add the ground turkey, break up with a spoon, and cook until turkey is no longer pink. Add all the spices, the beans, chicken broth, tomatoes and chopped chipotle pepper.
Bring to a boil and simmer for about an hour, stirring occasionally, until thickened slightly. Add chopped cilantro and toppings as desired.