Spicy Turkey Chili

Adapted from My Carolina Kitchen who adapted it from Cooking Light 5 Ingredient Recipes in 15 Minutes

~from Savoring Time in the Kitchen

Serves 6

1 tablespoon canola oil

1 pound 93% ground turkey (I used Turkey Store brand which comes in a 20-ounce package)

1 large poblano pepper, seeded and finely chopped

1 large onion, chopped

½ teaspoon chili powder

Kosher salt

1 16-ounce jar of salsa (I used medium heat salsa)

2 cups water

1 teaspoon chopped Chipotle in Adobo sauce

1 can of pinto beans, rinsed and drained

1 can of black beans, rinsed and drained

Optional Garnishes: Shredded cheddar cheese, sliced jalapeno peppers, chopped avocado, chopped tomato, chopped red onion, chopped scallions including some of the light green tops, slices of lime, tortilla chips.

Heat the oil in a large, deep over medium-high heat (large enough not over over-crowd the turkey so it browns). Crumble turkey meat and add to pan with the chopped poblano pepper and onion. Cook, stirring occasionally until the turkey is browned. Sprinkle cooked turkey mixture with the chili powder and salt, stirring to distribute the spices.

Stir in the chopped Chipotle in Adobo sauce, drained & rinsed beans and salsa. Fill the salsa jar with water and add to the mixture. Cover and bring to a simmer and cook for about 10-15 minutes to blend the flavors (that is what I did, although it isn't necessary). Using a potato masher, mash the beans lightly until chili is slightly thickened.

Ladle into bowls and garnish as desired.