Ingredients:
1 tablespoon olive oil
2 onions, diced (2 cup)
3 garlic cloves, minced
1 red bell pepper, diced (1 cup)
2 carrots, diced (1/2 cup)
3 celery stocks, diced (1/2 cup)
2 teaspoons ground cumin
2 tablespoons chili powder
2 pounds extra-lean ground turkey
2 tablespoons Worcestershire sauce
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can diced tomatoes
2 cups water
1-3 (depending on how much you like heat) chipotle chilies in adobo sauce, seeded and minced
1 tablespoon adobo sauce from the can of chipotles
1/2 teaspoon dried oregano
1-2 tablespoons sugar
Salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed
Directions:
Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper, celery and carrots. Cook until vegetables start to soften. Add the ground turkey; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Add the cumin, chili powder and cook, stirring, for 1 minute. Stir in the tomatoes, water, chipotle and adobo sauce, oregano, and Worcestershire sauce. Reduce heat to medium-low and stir in the beans and simmer for 20 minutes. Season, to taste, with salt and pepper.
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