Ready for Some Football: Chipotle Turkey Two Bean Chili

In order to get ready for a little football game you might have heard about, I decided it was time for some chili! This might be the furthest into cold weather that I've gone without making chili ever.  It was definitely time.  Usually, I swear by Don Henley's recipe (yes, that Don Henley) which is a real Texas chili (read: no beans) and I generally tweak it slightly depending on my mood and how healthy I am trying to be.

This fall/winter season, I've been eyeing a Black Bean & Beef Chipotle Chili recipe that looked really unique and satisfied the deep love affair I've been having with chipotle peppers.  Since I made the shepherd's pie with beef earlier this month, I figured I'd switch things up and make this chili with turkey instead.  Then it turned out that I didn't have any black beans ready to go.  So I used the technique from the first recipe, tweaked it in accordance with Don Henley's recipe (no chili is complete without beer for me now...) and then added my own flair.  And so tonight, a new recipe is born.

One word of warning - my preparation is pretty spicy, even for us.  Adjust the chili powder and chipotles and use regular tomatoes to make it more your style.

And on a personal note, my philosophy of supporting everything local was obviously thwarted this year.  My football philosophy, however, is this - when in doubt, root for a Manning! It works for me.  Go Colts!

Chipotle Turkey Two Bean Chili

• 2 15 ounce cans kidney beans, drained and well rinsed
• 1 15 ounce can garbanzo beans, drained and well rinsed
• 1 15 ounce can fire roasted tomatoes with green chilis
• 2 medium chipotle peppers plus 1 1/2 tbsp adobo sauce
• 1 lb extra lean ground turkey
• 2 tbsp olive oil
• 1 red onion, minced, divided
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 3 tsp cumin
• 1 bottle of beer
• 1 lime
• 4 tsp cilantro
• 1 medium ripe avocado

1. Place 1/3 of the bean mixture in the food processor along with the tomatoes and chipotle peppers and process until smooth. Set aside.
2. Heat oil over medium heat in a large stock pot or dutch oven.  Cook turkey until no longer pink.  Remove from pot with slotted spoon.
3. Add 1/2 of onion and all garlic into pot and cook until fragrant and softened, about 3-4 minutes.
4. Add cumin and chili powder and cook quickly, about 20 seconds.  Immediately add bean mixture, remaining beans, turkey and 1/2 bottle of beer (drink the rest!).
5. Simmer over low heat for at least 30 minutes or until ready to eat. Keep an eye on the thickness if you continue to simmer.  This is a very thick chili.  If it's too thick, add more beer and open yourself another!
6. While simmering, place avocado, half the cilantro and remaining onion in bowl for avocado topping.  Squeeze half of the lime into the avocado and the other half into the chili. Add remaining cilantro to the chili.
7. Grate cheddar cheese to serve as an additional topping if you choose.