Black Bean Chipotle Chili

from ButterYum

serves 8

Ingredients

• 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

Directions

1. Saute onions until translucent; add garlic and saute for a few minutes until fragrant.

2. Add ground turkey or beef, brown until completely cooked through.

3. Stir in the chili powder, cumin, salt and pepper; saute for a few minutes.

4. Add chicken stock, parsley, beans, tomatoes, corn, and Tabasco. Simmer until heated through. Serve with your favorite toppings - sour cream, cilantro, cheese, olives, etc.

Note - 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.