Spicy Chili

Healthy, spicy, flavorful and packed full of stuff:) This recipe isn’t shy with the amount of ingredients, but keep in mind that it is even better leftover for lunches and can be easily frozen for later. Seriously, you could win a chili cook-off with this:) I initially made this chili and it was way too spicy. My lips were burning and I felt like I couldn’t kiss Mae or else she would get spicy lips. So…I added a few things and it turned into the best chili!

1/2 pkg. ground turkey
1/2 pkg. ground pork
1 small red onion, chopped
1 T. olive oil
1 tomato, chopped
1 can whole tomatoes, broken up with a spoon while stirring soup
1 garlic clove, coarsely chopped
1 poblano pepper, chopped
1/2 can fire roasted green chilis, from trader joes
1 chipotle pepper with 1 1/2 t. adobo sauce, the more the spicier (buy these in a can at the grocery store:))
1 yellow pepper, chopped
1/2 pkg. bella mushroom, sliced and halved
1 cup frozen corn
1 can black beans, lightly rinsed and drained
1/2 cup water or beef broth
kosher salt and fresh crack pepper
1 t. cumin
1/2 t. cayenne pepper
pinch of smoked paprika

Serve over brown rice and top with light sour cream and a little bit of cheddar cheese

In a large pot, cook onions in olive oil for 2 minutes. Add ground meat and cook until browned/cooked through. Add garlic, tomato, and mushrooms. Cook for 3 minutes. Add peppers, chilis, can of whole tomatoes and spices. Simmer for 15 minutes. Add remaining ingredients and continue to simmer for 10 minutes. Serve warm over rice and top with sour cream and cheese…just enough to cut the spice, but not too much…its suppose to be healthy:)

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