Shelly's Recipe

BLACK BEAN CHILI WITH CHIPOTLE

Category: Chili

1 pound ground turkey or lean beef
1 medium onion, diced
2 cloves garlic, minced
1 canned chipotle pepper, finely minced
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon Kosher salt
1/2 teaspoon ground black pepper
2 tablespoons dried parsley
14 ounces chicken broth
(2) 16 ounce cans black beans, one drained, one with the juice
16 ounce can kidney beans, drained
(2) 14.5 ounce cans diced or crushed tomatoes
16 ounces frozen corn (canned will work in a pinch, drain)
Several dashes of Chipotle Tabasco

Saute onions until translucent; add garlic and saute for a few minutes until fragrant. Add ground turkey or beef, brown until completely cooked through. Stir in the chili powder, cumin, salt and pepper; saute for a few minutes. Add chicken stock, parsley, beans, tomatoes, corn, and Tabasco. Simmer until heated through. Serve with your favorite toppings - sour cream, cilantro, cheese, olives, etc. Serves 8

NOTES: Leftover canned chipotles can be chopped up and frozen with the adobo sauce that they're packed in. Just portion them into ice cube trays and pop a cube into your next batch of chili, soup, or stew.
Leftovers can be frozen and reheated in a crock pot on low for 4 hours.