Martha's Chilli

1 med Onion
3 Garlic Cloves (finely chopped)
1.25 lbs Ground Turkey
3 Md Jalapenos (remove seeds & veins if you desire a mild flavor)
1tsp Coriander
1tbs Cumin
1 tbs Chili Powder
1 tbs Paprika
1tbs Smoked Paprika
1 tbs New Mexico Chile Powder
2 tsp Chipotle Powder
2 Roma Tomatoes (diced, chunky)
1 can No Salt Added Diced Tomatoes
6 cups Baked Beans
1 can No Salt Added Tomato Sauce
2 cups Frozen (or Fresh) Corn
3 1/2 cups Low Sodium, Organic Chicken Broth
2 tsp Worcestershire Sauce

In a large stock pot, caramelize onion and garlic in a medium low heat until the onion has began to brown (it becomes a dark orange-caramel color). About half way through the onions will become transparent, at this point add the jalapenos.
Add the ground turkey and begin to brown the meat, stir occasionally until the turkey meat is almost completely cooked. Turkey unlike regular ground beef will not truly brown, so how do you know when it's cooked? When the meat begins to cook it will give off liquid (as will any meat) when that liquid is clear and begins to evaporate your meat should be cooked.
After about 4-5 minutes the meat should be almost completely cooked, at this point you should add all your seasonings and stir.
Add tomatoes (canned & fresh), tomato sauce, and beans (with some of the liquid of the beans), and frozen corn. Stir to combine thoroughly.
Add chicken broth and worcestershire sauce, stir to combine and simmer for 40 minutes.

A few tips,
I used home baked beans to control the amount of sodium in them (check out my recipe!).
My favorite brand of organic, low sodium chicken broth is from Albertson's because it only has 70 mg of sodium per cup!
This recipe yields a mild-to-hot heat, so if you want more heat add more chili powder (my favorite is New Mexico Chile) or leave the veins/seeds in the jalapeno, for milder flavor decrease the amount of jalapeno and/or chili powder.
Look out for recipes that will show you what to do with this chili recipe!

Enjoy!

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