Comforting Chili

Another easy comfort meal to add to your arsenal. This quick and filling turkey chili hits the spot after a cold winter practice

I originally made this recipe with ground turkey, but omitting that will make this a completely vegetarian (vegan with the right chocolate) chili!

Makes 3 servings

30 minutes

- 1 tbsp olive oil

- 1 red onion, finely diced

- 3 garlic cloves, chopped

- 1 bell pepper, finely diced

- 1 lb ground turkey (optional)

- 2 tbsp tomato paste

- 3 tbsp chipotle in a adobo sauce liquid

- 1 tsp ground cumin

- 1 tsp chili powder

- 28 oz can crushed tomatoes

- 15 oz can of black or kidney beans, drained and rinsed

- 1/2 cup broth or liquid

- 2 squares dark chocolate (or a tbsp of chips)

- 1 tbsp red wine vinegar

- salt and pepper

Heat a large pot with 1 tbsp olive oil over medium-high heat. Add in 1 finely diced red onion, 3 chopped garlic cloves, and 1 finely diced bell pepper. Cook, stirring frequently until onions are translucent and peppers are tender, about 8 minutes.
If you're making this chili vegetarian/vegan, omit this step. Turn the heat up to high. Add 1 lb ground turkey to the pot and break it up with a spoon into smaller pieces. Cook the turkey, continuing to break it up with your spoon for about 5 minutes until it is no longer pink and some areas are getting brown. Adjust heat to medium.
Add 2 tbsp tomato paste, 3 tbsp chipotle in adobo liquid, 1 tsp ground cumin, and 1 tsp chili powder and stir in to combine. Allow to cook for 2 minutes to toast the spices. Then add in 28 oz can crushed tomatoes, 15 oz beans and 1/2 cup broth or liquid. Season generously with salt and pepper and stir. Bring to a boil then let simmer uncovered for 20 minutes.
During the last 5 minutes, stir in 2 squares dark chocolate and 1 tbsp red wine vinegar. Taste and adjust for salt as necessary. Enjoy with your favorite chili toppings!

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