Ingredients
1 can (7 ounces) chipotle peppers in adobo sauce1-1/4 pounds lean ground turkey3 medium carrots, chopped1 medium green pepper, chopped1/2 cup chopped onion4 garlic cloves, minced1 can (28 ounces) crushed tomatoes1 can (14-1/2 ounces) reduced-sodium chicken broth1 can (8 ounces) tomato sauce1-1/2 teaspoons dried oregano1-1/2 teaspoons dried basil1 teaspoon chili powder1/2 teaspoon ground cumin1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
Preparation
Drain chipotle peppers; set aside 2 tablespoons adobo sauce. Seed and chop three peppers; set aside. (Save remaining peppers and sauce for another use.)
In a large Dutch oven or soup kettle coated with cooking spray, cook the turkey, carrots, green pepper, onion, garlic and reserved peppers over medium heat until meat is no longer pink; drain if necessary. Stir in the tomatoes, broth, tomato sauce, oregano, basil, chili powder, cumin and reserved adobo sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Stir in the beans. Cover and simmer for 15-20 minutes or until heated through.
