Southwest Chili

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour 25 minutes

Ingredients

2 tablespoons olive oil

1/2 large sweet onion, diced

2 cloves garlic cloves, minced

1 lb ground turkey, chicken, or beef*

1/2 cup red wine or stock

2 tablespoons chili powder (or adjust for desired spice level)

1 tablespoon cumin

1 teaspoon chipotle chili powder (optional)

796 mL can diced tomatoes

1 teaspoon sugar

1 whole smoked chipotle chilli in adobo sauce (we buy La Costena)

1 small can corn

540 mL can black beans (drained)

salt & pepper to taste

diced avocado (optional garnish)

lime wedges (optional garnish)

chopped cilantro (optional garnish)

grated cheddar (optional garnish)

tortilla chips (optional garnish)

sour cream or plain full-fat Greek yogurt (optional garnish)

Directions

In a heavy bottomed large pot, heat the olive oil over medium heat. Add the onion and cook, stirring for 3-4 minutes. Add the garlic and cook until the onion is transparent and garlic is fragrant.

Add the ground and cook until browned. Deglaze the pot with the red wine or stock, stir, then add in the chili powders, cumin, tomatoes, sugar and the 1 whole chipotle pepper. Stir and turn the heat to low, cover and let simmer for 1 hour.

Season with salt and pepper to taste and add in the corn and black beans and cook until they are heated through. Remove the chipotle pepper and discard.

Place into individual bowls and top with the diced avocado, a lime wedge, cilantro, grated cheddar and a dollop of sour cream or Greek yogurt. Serve with tortilla chips if you wish!