Chipotle Chili

INGREDIENTS

• 3 tablespoons extra-virgin olive oil or canola oil
• 1 lb. ground turkey
• 2 large onions, diced
• 4 cloves garlic, minced
• 1 bag frozen okra
• 2 cups corn kernels, fresh or frozen
• 1 cup bulgur
• 4 tablespoons chili powder
• 2 tablespoon paprika
• 4 teaspoons ground cumin
• 4 teaspoons garlic powder
• 2 teaspoon ground chipotle pepper
• 1/4 teaspoon cayenne pepper
• 2 14-ounce can no-salt-added diced tomatoes
• 2 15-ounce can no-salt added kidney beans, rinsed
• 2 15-ounce can no-salt added black beans, rinsed
• 1 can chipotle chiles in adobo sauce, diced
• 8 cups vegetable or “no-chicken” broth
• 4 cups water

PREPARATION

1. Brown turkey in large skillet, drain fat.
2. Heat oil in a Dutch oven over medium heat. Add , onion and garlic. Cook, stirring, until the onion starts to soften, 3 to 5 minutes.
3. Add okra and corn and cook, stirring occasionally, until the okra is starting to soften, about 5 minutes.
4. Add bulgur, chili powder, paprika, cumin, garlic powder, ground chipotle pepper, cayenne and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.
5. Stir in tomatoes, ground turkey, kidney beans and black beans, chipotle chilis w/ adobo sauce, then pour in broth and water; bring to a boil.
6. Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the bulgur are tender, about 50 minutes.