Turkey Chili

Turkey Chili
2 Large onions
8 Cloves Garlic
2 Jalapenos
1 Red bell pepper
1 Green bell pepper
3 TBS vegetable oil
4 Pounds ground turkey
1 Can of chipotle chilies in adobo
1 Cup water
2 28 oz. cans of crushed tomatoes, excess liquid drained
2 Cups low-sodium chicken broth
2 TBS cumin
1 Bay leaf
1 1/2 TSP oregano
1 TSP chili powder
2 TSP salt
1 TBS cornmeal
1 Can pinto beans
1 Can white beans

What I love about fall and chilly weekends is that I can take the time to make warm, cozy meals that will last for the entire week ahead. Chili is a satisfying dinner perfect for the colder months (and for summer too, if you don't mind working up a sweat over the stove), just throw everything in a big pot and let it simmer away. This recipe from Gourmet called for tomatillos, but I'm using tomatoes instead for a red chili. Adding ground turkey, makes it a more diet friendly dinner too. This recipe makes A LOT of chili, so be prepared to eat this all week (or store leftovers in your freezer).

Puree the chipotles in a blender with 1 cup of water. Set aside. Dice the onions, bell peppers, jalapenos and garlic. Heat oil in a large pot over medium-high heat, then add the garlic and onions. Let soften for a few minutes, stir in the cumin and let cook for 30 seconds more. Add the ground turkey, breaking apart the meat with a wooden spoon until no longer pink. Add the chipotle puree, chicken broth and tomatoes. Stir in oregano, chili powder and salt. Let simmer for an hour, adding more water or broth if chili gets too thick. Add the peppers, cornmeal and beans, then let cook for 30 minutes more.

Serve with a dollop of sour cream and some chopped red onions or cilantro. And of course, don't forget the corn bread!