Ingredients

• 2 Tablespoons olive oil

• 1 yellow onion, chopped

• 1 jalapeno pepper, stem and seeds removed and chopped (or leave a few seeds in for heat)

• 1 red or green bell pepper, stemmed, seeded and chopped

• 2 cloves garlic, chopped

• 2 pounds ground turkey

• 1 tablespoon chipotle in adobo sauce, pureed (tip-get a can of chipotle in adobo, puree it in a blender and save it in a container in the fridge.  You’ll find yourself adding this to everything that needs a kick)

• 2 tablespoons cumin

• 1 tablespoon chili powder (experiment with different flavors.  I like adobo)

• 1 tablespoon smoked sweet or hot pimenton (aka paprika.  Just don’t use the Hungarian kind in the red container because there is a rumor that is made from roofing tiles.  Get the good stuff, you’ll thank me)

• Salt and pepper to taste

• 2 cups chopped tomatoes (fresh or jarred, juices included)

• 1 cup chicken stock

• 2 cups canned or cooked chick peas or any kind of bean of your choice, drained and rinsed

• ½ cup of your favorite barbecue sauce

• 8 soft and flat corn tortilla shells

• olive oil spray

• Sour cream (optional)

• Chopped scallions, optional

Instructions

Heat the oil in a heavy bottomed large sauce pot over medium-high heat.  Add onion and peppers and for about 5 minutes until soft.  Add garlic and cook one more minute.  Add ground turkey and break up with a wooden spoon and stir it while it browns.  This meat is so lean that you’ll have to really work at it until it is browned all over.  Add chipotle in adobo, cumin, chili powder, pimenton, salt and pepper and stir until combined.  Add tomatoes and stock and let simmer for about 15 minutes.  Meanwhile, puree half of the chick peas and add both the puree and the whole chick peas to the chili.  The pureed chickpeas are to thicken the chili.  Add the barbecue sauce and stir.  Continue to simmer another 15 minutes. Adjust seasonings to taste. If the chili is too thin for your liking, let it simmer longer as the liquid will continue to reduce and it will thicken. Serve with sour cream on the side (this helps tame the heat), scallions and homemade tortilla chips.

To make the chips, preheat the oven to 375 degrees F.  Cut the tortillas into triangles and put on a baking sheet.  Spray with olive oil spray or brush the oil on each piece.  Sprinkle with salt and bake 15 minutes or until crispy (this may happen sooner in your oven so look after 7, then 10 and so on).

Note: the possibilities here are endless.  If you don’t want to add barbecue sauce, add two tablespoons of honey.  Recipe too hot?  Omit the jalapeno. Chili could be different every time you make it but the basic flavors you have to include are spicy and sweet so there is a balance.