Ok, you guys: Can I complain for just a minute? Technically speaking, spring has finally arrived. I say technically, because I’m calling bluff. Spring has not sprung, at least in these parts. It is currently 37 degrees, which is bad enough but then weather.com has to go ahead and tell me that, with the wind chill, it feels like 29 degrees. Oh, and it snowed this morning. And we are expecting more snow on Tuesday. It’s March, people. What is this, the Arctic circle?
Luckily, I’m headed to sunnier parts exactly one week from today. I’ll be spending Easter weekend in (hopefully) sunny Scottsdale, Arizona where the temperature is a very desirable 80 degrees. Bring on that vitamin D!
In the meantime, I’ll begrudgingly put on my puffy coat, my earmuffs, and my mittens and drag myself to work in the very chilly wind and snow.
At least I have this warm, comforting and extremely delicious bowl of chili to look forward to when I get home.
Chili is a tough thing to make look pretty, but it really is so darn tasty. Can you agree to believe me if this photo isn’t doing it justice? Okay, good.
I know I have a few vegetarian readers out there and, as I was walking to work, I was thinking about how I’ve had a lot of carnivorous recipes lately. Well, it dawned on me that I should suggest you all make this chili with sweet potatoes in place of the ground turkey and add kidney beans and extra bell peppers. I already know the beans and the bell pepper taste mighty good in this chili, but something tells me sweet potato would be extra delicious paired with the smoky chipotle flavor. Just a thought.
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 large bell pepper, chopped
- 2 garlic cloves, minced
- ½ teaspoon red pepper flakes
- 1 pound ground turkey
- 1 (32-ounce) can diced tomatoes in juice
- 2 chipotle chilis (in adobo sauce), finely chopped
- 2 tablespoons adobo sauce
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 15-ounce can chickpeas, drained and rinsed
- ½ 15-ounce can black beans, drained and rinsed
- ½ 15-ounce can corn, drained
- Heat olive oil in a large pot. Saute onions and bell pepper until onions are translucent, approximately 5 minutes. Add garlic and red pepper flakes. Saute about 1 minute until garlic is fragrant, being careful not to burn.
- Add ground turkey and cook approximately 8 minutes, until cooked through.
- Stir in diced tomatoes, chipotle chilis, adobo sauce, chili powder, and cumin. Simmer for 15 minutes until mixture begins to thicken slightly, stirring occasionally. Add chickpeas, black beans, and corn and simmer 5 more minutes.