This spice-laden, hearty chili recipe uses a crockpot for a long, slow cook. If you don’t have a crockpot, you can also use a large regular pot (with a lid) on the stovetop, but be sure to check it occasionally to ensure it is not boiling over.
Ingredients
- 4 cups bone broth
- 3 tablespoons cooking oil
- 1 pound ground turkey
- 1 pound chorizo, casing removed
- ¼ pound smoked kielbasa, diced
- 1 large onion, diced
- 1 large green pepper, diced
- 2 cups fresh corn kernels
- 2 cups cooked black beans, rinsed and drained
- 2 cups kidney beans, rinsed and drained
- 7 ounces chipotle peppers in adobo sauce
- 4 cups tomatoes, diced
- 6 ounces tomato paste
- 3 teaspoons vegetable bouillon
- 3 tablespoons chili powder
- 1 tablespoon cinnamon
- 1 tablespoon cacao powder
- 3 tablespoons brown sugar
- 2 tablespoons cumin
- Green onions, chopped
- Sharp cheddar cheese, shredded
- Parmesan cheese, grated
- Corn chips
- Chili pepper threads
Instructions
In a small bowl combine all the spices and set aside.
In a large pan, warm the oil over medium heat and then brown turkey and chorizo, breaking into crumbles. (Should take ~6-12 minutes). Remove the meat and transfer into a large crockpot.
In the same pan add the diced onions, peppers, corn, and kielbasa and cook until also browned. Transfer to the crockpot with the turkey and chorizo.
In the crockpot add the beans, tomatoes, tomato paste, chipotle peppers, and bouillon. Stir until everything is combined. Add in the spices and mix again until everything comes together.
Cover the crockpot and cook on low for 4-6 hours. (If you don’t have a crockpot, you can also use a large regular pot - with a lid - on the stovetop, but be sure to check it occasionally to ensure it is not boiling over.)
When ready to serve, scoop into mugs and top with shredded cheddar, grated Parmesan, freshly chopped chives, and chili pepper threads!
