Chipotle turkey chili y sangria

NoodleGuy and I like to make dishes with lean turkey as opposed to beef, and chipotle turkey chili is one of our favorites. Doesn't seem like a real summer dish, but it's surprisingly easy to make (no oven required, which is good for summer) and paired with sangria, it's actually pretty light. And mmm....


We usually wing it when we make it, but it's basically:

Ingredients

• A pack of lean ground turkey (usually @ 1.25 lbs)
• A large can of diced tomatoes
• 2 cans of kidney beans
• 1 green bell pepper
• 1 large onion
• Chipotle chili pepper
• Garlic salt
• Light sour cream
• Taco-blend cheese

Steps
1) Brown the ground turkey, drain.
2) While the turkey is browning, sautee the onions and pepper in a large saucepan (big enough to ultimately contain all of the ingredients)
3) When the onions/peppers are nice and soft, add in the turkey to the saucepan.
4) Add in the tomatoes, with about half of the liquid.
5) Add in the 2 cans of kidney beans, one drained, one not.
6) Add in the chipotle chili pepper and garlic salt to taste. We add in little by little.
7) Simmer the dish as long as needed. It tends to be better the long you can simmer.
8) Serve with a dollop of sour cream and sprinkled cheese, if that's your thing.

It packs and freezes for future use really well too.