Jeanette Chen of Jeanette’s Healthy Living offers this hearty and satisfying chili, so inviting as the nights get cooler. The smokiness of the chilis reminds her of the taste of summertime grilling and the heat of the dish is easily adjusted with the number of peppers you chose to add. Since this chili freezes well, consider making a double batch to have a quick meal ready on a busy night or for game day.

Ingredients

2 tablespoons olive oil
2 onions chopped
4 cloves garlic minced
2 pounds ground turkey or beef
2-4 chipotle peppers in adobo sauce, finely chopped
(2 for milder – 4 for spicier)
2 tablespoons chili powder
2 teaspoons smoked paprika
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 teaspoon sea salt
30 ounces tomato sauce
30 ounces black beans or kidney beans rinsed and drained
1 cup water

Directions

Sauté onion and garlic in olive oil in a large skillet. Add ground meat and sauté until browned, breaking up pieces. Transfer to slow cooker. Add chipotle peppers, chili powder, smoked paprika, cumin, oregano, salt, tomato sauce, beans and water. Cook on high for 4 hours or on low for 7-8 hours.