Spicy Turkey Chili

AROMATICS

1c Onions

1c Poblano peppers

2oz Chipotle peppers

.5 c Red bell peppers

.5 c Celery

1/2 c Flour

2 lb of Ground Turkey

SPICES THE REST

1 tsp White Pepper 30 oz of White Kidney Beans (cooked)

2 tbsp Oregano 15 oz of Pinto Beans

3tbsp Cumin 4 oz of Soft Goat Cheese/Cream Cheese

1 tsp Paprika 2 Tbsp Cider Vinegar

1/4 tsp Pepper Salt (to taste)

1 tsp Paprika 3c Chicken Broth

1/2 tsp Garlic

THE FINISH

1/4 c Cilantro

Your favorite crusty French bread

1. Brown the ground turkey along with the AROMATICS and SPICES over medium high heat

2. After about 10-12 minutes, add the REST of the ingredients and allow the goat cheese to melt before adding the broth.

3. Once the goat cheese has melted add the Chicken Broth and bring the Chili to a simmer over medium heat.

4. Occasionally give the chili a stir, making sure to stir from the bottom of the pot so that noting sticks or burns. (If it start to stick/burn immediately transfer the chili into another pot, without adding the burned portion. This may mean leaving some of the stuck ingredients in the bottom of the first pot so that the burnt flavors do not transfer to the new pot.)

5. Check and adjust the flavor prior to removing the chili from the heat.

6. Finish it by adding the cilantro, and your crusty bread for dipping!