Spicy Chipotle-Turkey Chili

Oxmoor House
Add heat and smokiness to this robust chili with a hint of chipotle chili powder. This Southwestern seasoning is made by grinding smoke-dried jalapeños into a powder. Look for it in the spice aisle along with regular chili powder.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 234
Caloriesfromfat 0.0 %
Fat 10.5 g
Satfat 2.5 g
Monofat 4.3 g
Polyfat 3.5 g
Protein 17.4 g
Carbohydrate 14.6 g
Fiber 3.2 g
Cholesterol 65 mg
Iron 3.7 mg
Sodium 812 mg
Calcium 33 mg

Ingredients

1 tablespoon vegetable oil
1 pound ground turkey
1 large poblano pepper, seeded and finely chopped
2 cups water
1 teaspoon chipotle chili powder (such as Spice Islands)
2 (16-ounce) cans pinto beans, rinsed and drained
1 (16-ounce) jar mild salsa
Shredded cheddar cheese (optional)

Preparation

1. Heat oil in a medium saucepan over medium-high heat. Add turkey and poblano pepper; cook 5 minutes or until turkey is browned; stir to crumble. Stir in water and next 3 ingredients. Cover and bring to a boil. Mash beans lightly with a potato masher until soup is slightly thickened; ladle evenly into 6 bowls. Garnish with cheddar cheese, if desired.

Serve with: Corn Muffins

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010