Turkey Chipotle Chili

Yesterday I decided I was going to make Turkey chili and to mix things up a bit I figured I would just make up the recipe as I went along.  Thankfully it turned out really well. I will warn you ahead of time,  the chili has quite a kick to it.  You could always use less chipotle pepper or adobo sauce if you would like something a little milder.

Ingredients

1 lb ground turkey thigh
1/2 lb ground turkey breast
2 cups diced red onion
2 large cloves of garlic, chopped
1/2 tablespoon Montreal Steak seasoning
2 chipotle peppers in adobo sauce, diced
4 teaspoons of adobo sauce
28 oz can of Fire Roasted Diced Tomatoes
14 oz can Diced Tomatoes with Sea Salt
6 oz can of Tomato paste
18 oz water
1 can of cannellini beans, rinsed and drained
1 can of dark kidney beans, rinsed and drained
Grated White Cheddar for topping

Directions
In a dutch oven, heat 1 tablespoon of olive oil, saute the red onion and garlic and brown the turkey meat.  Season the meat and onions with Montreal Steak seasoning and salt and pepper.  Once the meat is cooked add the chipotle peppers and adobo sauce. Mix well.  Add tomatoes, tomato paste and water. Bring to a boil and then reduce to simmer.  Stirring occasionally.  Add kidney and cannelloni beans.  Stir and place the lid on the dutch oven.  Reduce heat to low and cook for a couple of hours.  Be sure to continue to stir occasionally. Serve with White Cheddar cheese as a garnish.

I made some corn bread to eat with the chili rather than crackers.

This meal was rated 4 asparagus spears