"This is an easy to make recipe. I've tried numerous others using , fancy pans, etc., but none come out near as good as this. Keeping it simple is the best way. Be sure to use a high-quality charcoal, so that it will burn for a long time. Turkey will be moist tender and smoky!"

1. Smokey Southwestern
Chipotle Turkey Chili
2 Tablespoons canola oil
6 pounds ground turkey breast
6 large cloves garlic, finely chopped
2 large white onions, finely chopped
2 red bell peppers,
roasted, peeled, and cut into 1-inch dice
1/2 pound sweet corn
3 large poblano chiles,
roasted, peeled, and cut into 1-inch dice
1 1/2 28-ounce cans diced tomatoes
1/2 cup tomato paste
2 quarts water
1 15-ounce can soy beans, drained
2 15-ounce cans black beans, drained
1 butternut squash (about 2 pounds),
peeled and cut into 1-inch dice
1/2 can chipotle chiles, puréed
1 1/2 Tablespoons cumin
3 Tablespoons ancho chile powder
1/4 cup fresh lime juice

2. 1 bunch cilantro, chopped
salt & freshly ground black pepper
low-fat sour cream
shredded low-fat cheddar & monterey jack cheese
warm corn cread
1. Heat oil in a large stockpot. Season turkey with salt and pepper. Cook over moderate heat
until browned, about 15 minutes. Transfer to a plate.
2. Add the garlic and onions to the stockpot and cook over low heat, stirring occasionally, until
softened, about 10 minutes.
3. Add the red bell peppers, ancho, poblano, and chipotle chiles, cumin, lime juice. Cook,
stirring, for 5 minutes.
4. Add the tomatoes, tomato paste and water. Bring to a simmer.
5. Return the turkey to the stockpot and bring to a boil. Cover and simmer over low heat about 1
hour.
6. Skim fat from chili.
7. Add the butternut squash. Simmer over low heat until the squash is tender, about 15 minutes.
8. Add the beans, corn, and cilantro. Cook 5 more minutes.
9. Season to taste with salt and pepper, then ladle into chili mugs or bowls.
Garnish with cheddar, Monterey jack cheese & cilantro. Serve with low-fat sour cream and warm
corn bread.
Yields 10 to 12 servings
Healthy; Make-ahead
Active time = 1 hour
Total time = 2 hours, 30 minutes
Recipe by:

3. Chef Lisa J. Stroh
Ambrosia Personal Chef Services, San Rafael, California
http://www.cheflisa.net
November 7, 2006