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Confetti Chili
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| 1 tbls | olive oil |
| 1 small | onion, diced, (1 cup) |
| 1 med | red bell pepper, seeded and diced, (1 cup) |
| 1 med | carrot, diced, (1/2 cup) |
| 2 teaspoons | ground cumin |
| 1 teaspoon | coriander |
| 1 lb | ground turkey |
| 1 28oz can | no salt added crushed tomatoes, with their juices |
| 2 cups | water |
| 1 canned chipotle chili in adobo sauce, seeded and minced, plus 2 teaspoons of the sauce | |
| 1/2 | dried oregano |
| 1 16 oz can | black beans, low sodium, drained and rinsed |
| 1 16 oz can | kidney beans, low sodium, drained and rinsed |
| 1 1/2 cup | frozen corn kernels |
Heat oil in large pot or Dutch oven over medium heat. Add the onion, bell pepper, and carrot, cover, and cook, stirring occasionally, until soften, about 10 minutes. Add the cumin and coriander and cook, stirring for 1 minute. Add the turkey meat, break up until meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, and oregano and bring to a boil. Reduce the heat to medium-low and cook, partially covered, stirring from time to time, for 30 minutes.
Stir in the beans and continue cooking, partially covered, 20 minutes longer, until the chili is nicely thickened. Stir in the corn and cook until headed through. Season with salt and pepper and serve.
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