Bring the Heat! Adobo Turkey Chili

Just in time for the Super Bowl (shhh...don't tell I said that...not approved by the NFL for official use)!  This chili will knock your socks off with a little heat and a whole lot of flavor.  Perfect with a cooling station full of avocado, sour cream and any other toppers of which you can think.  I had roasted a turkey earlier in the week but it would be even easier to dash to the local grocer and pick up a store-bought roasted turkey breast or chicken.  Here's how it all came together:

• 1 tbsp canola oil
• 1 medium yellow onion, diced
• 1 jalapeno pepper; ribbed, seeded and diced
• 1 tsp finely chopped fresh oregano
• 1 tbsp cumin
• 1 tsp smoky paprika
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cloves garlic, finely diced
• 6 cups chicken stock
• 2 chipotle peppers in adobo sauce, diced
• 1 15 ounce can great northern beans
• 1 10 ounce can mild Rotel tomatoes with green chilies
• 2 cups diced roasted turkey breast
• Pinch of ground cloves
• Zest of 1 lime
• Juice of 1 lime

On the stovetop, place a dutch oven or heavy bottomed pot over medium high heat, add canola oil. Sauté the onion and jalapeno pepper together with oregano, cumin, paprika and salt and pepper until onion is translucent, about 5 minutes. Add in garlic and sauté for an additional 2 minutes. Add in 4 cups chicken stock to deglaze, stir using a wooden spoon to scrape brown bits from the bottom of the pot. Add beans, tomatoes, turkey and stir together. Add additional stock to thin chili if desired. Bring to slow boil, reduce heat to low and let simmer for 10 minutes. Finish by stirring in a pinch of ground cloves, zest and juice of lime. Serve with your favorite chili toppers or better yet, set up a buffet for the big game with the chili in a crock pot and bowls of sour cream, avocado, cheddar and jack cheeses, spring onions and tortilla chips.  Let the guests make their own heaping chili bowls and you can relax with a Modelo!