Smoky Triple Pepper Chili

Chili is one of those one pot meals that comes in so many different packages. It can be sweet, spicy, tomato based, non tomato based, beans or no beans. You can't go wrong. Today we are going to our Crossfit gym's chili cook off and this chili is my entry! The kind of chili I make depends on what kind of mood I'm in and today it's spicy. If you are looking for a chili with some heat you have come to the right place! 

It's literally packed to the rim with spices and multiple varieties of peppers. I have never cooked with chipoltle  or poblano peppers before and I really wanted to try it in this chili recipe...so I did!

It's also a very easy meal because you pour all the ingredients into the pot and let it simmer for a few hours and you are done! Or you can cook this in the slow cooker too and not worry about it at all! 

The outcome is amazing! I think this is definitely one of my better chili batches and I hope everyone else thinks so too! ( I will update this post later and tell you all about it!) 

Smoky Triple Pepper Chili is packed with lean protein ground turkey, a variety of spicy peppers, some choice spices, and other healthy veggies. Making this a well rounded healthy meal!

You Need:

Serves 8: Calories: 225, Fat: 5.8g, Sodium: 318mg, Carbs: 24g, Fiber: 8.5g, Protein: 18.7g

1 lb of lean ground turkey

3 garlic cloves, minced

½ red onion, diced

1 can of reduced sodium black beans, drained and rinsed

1 can of reduced sodium dark red kidney beans, drained and rinsed

1 can of no salt added tomato sauce

1 tbs of tomato paste

1 can of unsalted diced tomatoes

2 jalapeno peppers, diced

1 green bell pepper, diced

1 poblano pepper, roasted, then diced

1 can of chipoltle peppers in adobo sauce, pureed

3 cups of unsalted chicken stock

½ teaspoon liquid smoke

1 tbs cumin

1 teaspoon onion powder

1 tbs Flavor God's Chipoltle powder

1 teaspoon paprika

½ teaspoon cayenne pepper

Topping Ideas:

Diced avocado

Shredded mozzarella

(my favorite) roasted chickpeas! 

Directions:

Preheat oven to 385

Place poblano pepper in oven to roast for 20 minutes

 Mean while, In a large Dutch Oven or heavy bottom sauce pan, cook ground turkey until fully cooked ( about 8 minutes)

Add onion and garlic and saute for about 3 minutes

Add tomato paste, tomato sauce, diced tomatoes and stir until combined

Let simmer for 5 minutes

Add beans, spices, green bell peppers, and jalapenos

Puree the chipolte peppers and add to the pot

When poblano is cool enough to handle, dice and add to pot

Add chicken stock and let simmer, stirring occasionally for 1 hour

Or alternatively you can cook the ground turkey and add all ingredients to a crock pot and cook on low for 6-7 hours 🙂 

Serve and enjoy!