2 Chipotle Peppers in adobo, finely chopped (use 1 pepper for less heat)
2 Tbsp Chili Powder
1 Tbsp Smoked Paprika
2 tsp Ground Cumin
1 tsp Ground Cinnamon
1 1/2 teaspoons Salt
2-3 cups Low Sodium Chicken Broth
1 can (28 ounces) Crushed Tomatoes
1/4 cup Tomato Paste
1 Tbsp Apple Butter
2 Bay Leaves
1 can (14 ounces) White Beans, drained
cheddar cheese, avocado, green onions, and cilantro for serving
Heat the olive oil in a large skillet over medium heat. When hot add the onion and cook for about 5 minutes until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the turkey and brown all over, breaking up the meat as you go, about 5 minutes. Remove the skillet from the heat.
Transfer the turkey to the slow cooker. Add in the red bell peppers, carrots, chipotle peppers, chili powder, smoked paprika, cumin, cinnamon, and salt. Stir in 2 cups chicken broth, the tomatoes, tomato paste, apple butter, and bay leaves, stir to combine. Cover and cook on low for 6-8 hours or high for 4-5 hours. During the last hour of cooking, stir in the beans. If your chili is too thick, add the remaining broth to thin as desired.
Remove the bay leaves and ladle the chili into bowls. Top with cheddar cheese, avocado, and green onions.
⊝ Calories - 526 ⊝ Fat - 22g ⊝ Protein - 52g ⊝ Total Carbs - 46g
*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.
**Individuals may have received free product or compensation in exchange for their honest review. Individual results will vary. All other benefits/effects noted in these testimonials/reviews are the individuals’ personal opinions and have not been studied.