Spicy Chipotle-Turkey Chili

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 Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 234
  • Calories from fat: 0.0%
  • Fat: 10.5g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 3.5g
  • Protein: 17.4g
  • Carbohydrate: 14.6g
  • Fiber: 3.2g
  • Cholesterol: 65mg
  • Iron: 3.7mg
  • Sodium: 812mg
  • Calcium: 33mg

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. 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.
  2. Serve with: Corn Muffins
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