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Ready In30 m
Original recipe yields 4 servings
This recipe wasn't over the top at all, but it was easy, so that's always a benefit. I have a vegetarian in the house and decided to eliminate the turkey. Instead, I drained an extra can of beans and added it into the mix. I take the whole family's opinion into consideration when reviewing, and when the kids will eat it, it's a winner.
This chili was insanely hot. I am rating it a 3 and that is only because I do have a pepper lover in the house. Personally, I could not eat it. I realized I just do not care for the chipotle chilis in a can. They have a very dominant taste in food they are added to and I am not sure if some in a can are hotter than others, but I apparently bought the hottest kind sold. In the end I added a can of diced petite tomatoes for color and to cut through some of the heat. Lastly, I just ended up adding cheese and an avocado directly to the chili to see if that would also help with the heat. It helped some and mellowed out the chipotle flavor a little too. We topped it with lime flavored tortilla chips. I couldn't finish mine, even with 2 large iced drinks, but it will get eaten in another person's packed lunches.
Looking for something quick to use some leftover turkey. Used shredded turkey breast instead of ground and substituted a can of black beans for some of the red. Couple of dashes of smoked paprika and cayenne and it was done.