1chipotle chilefrom a can of chipotles en adobo,diced
1Tablespoonadobo sauce
1Tablespoonoregano
2teaspoonsroasted ground cumin
1teaspoonAncho chile powder
½teaspoonground coriander
1can14.5 ounces diced fire roasted tomatoes
¾cupschicken stock
1cans14 ounces cannellini beans, rinsed and drained
2cans14 ounces small white beans, rinsed and drained
1packet Green Giant® Veggie Blend-Ins carrot puree
2limes
1avocadosliced (optional)
Instructions
Heat the oil in a large pot over medium high heat. Add the turkey; season with salt and pepper and cook for 4-5 minutes, or until browned. Break up the meat and cook an additional 3-4 minutes. Transfer to a plate.
Add the onion and garlic to the pot; cook until soft, about 3 minutes. Add the chipotle peppers, adobo sauce, and spices. Cook 1-2 minutes. Add the tomatoes and chicken stock; bring to a simmer. Add the beans and turkey. Cook uncovered for 60 minutes (if the chili gets too thick, cover for the last 15-20 minutes).
Stir in the juice form 1 lime. Serve with lime wedges and sliced avocado.