Our Classic Red works wonders in many meals and pairs deliciously with adobo sauce in this chili to make a rich, spicy base.
2 tablespoons olive oil
2 small white onions, diced
1 yellow pepper, diced
1 red pepper, diced
3 cups diced cooked turkey
1 tablespoon ground cumin
2 tablespoons chipotle chili in adobo
1 jar of Classic Red Tomato Sauce
7 oz. of salsa verde
1 (15 oz.) can kidney beans, drained
1 (15 oz.) can black beans, drained
Garnish:Corn chips, sour cream, sliced jalapeños, sliced avocado and fresh cilantro
Heat the oil in a large Dutch oven, add the onions and peppers and cook on medium for approximately 5 minutes.
Add the remaining ingredients except the beans and bring to low boil. Reduce heat to low and cook for as long as you can - at least 30 minutes (the longer you cook it, the better and thicker it gets.
Add beans 5 minutes before you're finished to heat through.
Garnish with corn chips, sour cream, jalapeños, avocado and cilantro to finish. Serve warm.