Turkey Chipotle Chili

Course : Chili
Serves: 8
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29 ounces red kidney beans
43 1/2 ounces stewed tomatoes with green chiles
1 1/3 pound ground turkey
6 cloves garlic
3 medium chipotles in adobo (or to taste)
1 medium onion
1 tablespoons cumin
1 teaspoon cayenne (or to taste)
2 tablespoons chili powder
1 tablespoons canola oil
1 tablespoons adobo sauce (from the chipotles)

Preparation / Directions:

1. Mince the garlic and divide in half 2. Mince the onion 3. Heat a nonstick skillet over medium heat and add the canola oil 4. Add all of the onion and cook until translucent 5. Add the garlic and ground turkey 6. Add 1/2 of the chili powder, 1/2 of the cumin, 1/2 of the cayenne and the adobo sauce and cook, breaking up the turkey, until the turkey is cooked through 7. Puree the stewed tomatoes with the chipotles 8. Drain and rinse the kidney beans 9. In a large saucepan over low heat, add the drained and rinsed kidney beans, 1/2 the minced garlic, 1/2 the chili powder, 1/2 the cumin, 1/2 the cayenne, the pureed tomatoes and the cooked turkey mixture and cook until the entire mixture is heated through

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