Turkey Chili

3 Tbsp olive oil
1 medium yellow onion, chopped
3 large carrots, chopped
3 celery stalks, chopped
5 cloves garlic, chopped
1 Tbsp kosher salt
Freshly ground black pepper
1 tbsp anchor chile powder (regular chili powder will do also)
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp ground coriander
2 whole cloves
1 Tbsp tomato paste
2 canned chipotle chile in adobo, coarsely chopped, with 1 tablespoon of their sauce (I did not have any in my cupboard so I sprinkled in about 1-2 tsp of cayenne pepper-if you don’t like the heat leave this ingredient out)
1 28 ounce can of diced tomatoes with their juice
1 pound ground turkey meat
8-12 ounces of low-sodium chicken broth

To make:
Preheat a medium, heavy-bottomed saucepan over medium-high heat, and then add the oil. Next add the ground turkey meat and cook through. Drain off any excess fat in the pan. Add the onion, garlic, celery, carrots and salt and cook for a few minutes to soften veggies. Next add in the ancho chile or chili powder, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant. Now add the tomato paste and the chipotle chili. If not using the chipotle chili in adobo sauce, but still want some heat, add some cayenne pepper…a teaspoon to start and see how hot you like it! Next add the can of diced tomatoes and low sodium chicken broth and bring to a boil. Lower the heat and simmer until thick and fragrant, about 15-20 minutes.

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