On a cool Fall evenings, I often crave chili. While a pot that's simmered on the stove all day is intensely flavorful and satisfying, a quick week night rendition filled with aromatic spices, black beans, and chunks of turkey, is equally gratifying.
This recipe employs cooked turkey, but, if you prefer, feel free to substitute rotisserie chicken or ground turkey.
Don't forget the condiments — sour cream, fresh lime wedges, and grated cheddar cheese enhance the comforting richness of the dish. To serve this rapid chili to your family, get the recipe and read more.
From Gourmet Ingredients 1 large white onion, coarsely chopped Directions Serves 6-8.
2 bell peppers (any color), cut into 1-inch pieces
3 tablespoons vegetable oil
1 tablespoon chili powder
1 teaspoon chipotle chile powder
2 teaspoon packed brown sugar
1 (28-ounce) can whole tomatoes in juice
1 (19-ounce) can black beans, rinsed and drained
1/2 cup water
2 cups cooked turkey, cut into 1-inch pieces
Accompaniments: sour cream; sliced avocado; chopped white onion; lime wedges
1 large white onion, coarsely chopped