Cherry Chipotle Chili
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
46
Sourness
49
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil450 g
Lean Ground Turkey3 tsp
Salt (preferably kosher)2 medium
Carrot (diced)1 medium
Yellow Onion (diced)1 tbsp
Garlic (chopped)1 tbsp
Chili Powder790 g
Tomatoes (diced)430 g
White BeanDirections:
1
In a large pot, heat oil over medium-high heat
2
Cook turkey with salt and pepper, stirring, until browned, 5 to 10 minutes
3
Add carrots, onion and garlic; cook, stirring occasionally, until carrots soften, 3 to 5 minutes
4
Stir in chili powder
5
Add tomatoes, cherries, chipotles, bay leaves and 1/2 cup water; bring to a boil
6
Reduce to a simmer; cook, stirring once or twice, until chili thickens, 10 to 15 minutes
7
Add beans; cook 2 minutes
8
Flavor with chipotle sauce to taste
9
Remove bay leaves
10
Divide chili among 4 bowls
11
Top each with 1 tablespoon yogurt and garnish with cilantro, if desired, before serving
12
In a large pot, heat oil over medium-high heat
13
Cook turkey with salt and pepper, stirring, until browned, 5 to 10 minutes
14
Add carrots, onion and garlic; cook, stirring occasionally, until carrots soften, 3 to 5 minutes
15
Stir in chili powder
16
Add tomatoes, cherries, chipotles, bay leaves and 1/2 cup water; bring to a boil
17
Reduce to a simmer; cook, stirring once or twice, until chili thickens, 10 to 15 minutes
18
Add beans; cook 2 minutes
19
Flavor with chipotle sauce to taste
20
Remove bay leaves
21
Divide chili among 4 bowls
22
Top each with 1 tablespoon yogurt and garnish with cilantro, if desired, before serving