New England Chili con Carne

This recipe doesn't use chili powder because the seasoning comes from the adobo and chipotle chilis. It's spicy and meaty but also lean and mostly vegetables. I served with whole-grain wild rice to be even more nutritious. I started the rice before cooking the chili and both were done at the same time. Apparently beans in chilli like this are more of a New England thing because in other regions the meat is the emphasis. This is a great recipe for keeping on the stove to serve as people arrive at various times and for big groups, especially on cold days.

$4.99 3 1/2 lbs ground turkey
$1.79 1/4 to 1/3 to taste of small can of chipotle chilis in adobo, pureed
$0.69 1 small can Cento tomato paste
$4.58 2 boxes of Pomi strained tomatoes
$1.00 1 can of kidney beans, drained and rinsed
$1.00 1 can sweet corn, drained
$0.50 2 green bell peppers
$0.10 1 medium onion, diced
$0.10 5 cloves roasted garlic, minced
$0.05 2 tbls oil
salt to taste

For garnish:
$1.50 per bunch chopped cilantro
$1.50 8 oz. sour cream
$3.50 shredded cheddar cheese

$22.00 Total cost
$3.66 Per serving. (Served with rice, pasta, tortillas, or bread this makes enough for about 6 meal-size bowls.)

In a large, heavy pot with a tight lid, sweat the onions and garlic in the oil until slightly browned and soft. Add tomato paste and cook until slightly darker in color. Add the turkey and brown. Add the tomatoes, chipotle puree and peppers. Simmer at least 20 minutes or until everything is hot but a longer cooking time will give better results. 20 minutes before serving, add the beans and corn. Garnish and serve with rice, pasta, tortillas, or bread.