Our Raspberry Salsa adds a delicious and unique flavor to this chili recipe.
Ingredients1 can (15 oz.) Pinto beans, rinsed and drained
1 lb. Turkey, lean ground
1 medium Onion, chopped
3 slices Bacon
1 tsp. each Chili powder, ground cumin and dried oregano
1 Tbsp. Chipotle peppers in adobe sauce (canned), chopped*
1 jar Robert Rothschild Farm Raspberry Salsa
1 cup Chicken stock, low sodium
Heat a large non-stick skillet over medium-high heat. Add turkey; cook 3 - 5 minutes, stirring to crumble. Remove turkey from pan and set aside. In the same pan, cook bacon on each side and remove from pan before it becomes crisp and chop. Wipe pan of drippings. Coat pan with non-stick spray. Sauté onions and chipotle peppers with dry spices until the vegetables just begin to soften. Combine beans, turkey, bacon, vegetable mixture, Raspberry Salsa and chicken stock in slow cooker. Mix well. Cook on low heat for 3 hours or on high for 1 - 2 hours.
Suggested toppings: Shredded Monterey Jack cheese, sour cream, sliced black olives, diced avocado. Serve with corn bread, if desired.
Note: The remaining chipotle peppers and sauce can be frozen for another use.