Chipotle Chili
Smoked Jalape
o Chili


In a big pot in a little olive oil, fry up the following.

1 medium         red bell pepper, diced
1 medium       green bell pepper, diced
1 small   onion, diced
3 cloves  garlic, diced (or more)

When softened, add

1 1/2 pounds     ground turkey

Brown in all up.  Then add

3         chipotles (smoked jalape

reconstituted, seeded, and minced
1 ounces     unsweetened chocolate (a vital ingredient)
2 stalks celery, chopped up
8 ounces     canned kidney beans
16 ounces     canned crushed tomatoes

Cook for at least an hour over low heat.

Refrigerate overnight. Reheat the next day and add

8 ounces      sour cream (you may use reduced low fat sour cream)

This smoothes out the sauce and enhances the flavor but kills the heat. So, adjust heat to personal preference level with chiles of choice. I add about


1 Tablespoon dried, crushed red pequino chile powder.

Serve over rice if you want.

John Baker

From the Chile-Heads Recipe Collection