Chipotle Turkey Chili

Cooking for a family member or friend on a special diet can be tricky, but it's also enlightening to become more aware of the ingredients you use. Recently, I tried my hand at a completely sugar-free menu. Some of my standby ingredients had to be eliminated and I found myself reading labels very carefully (for example, no tomato sauce - substitute diced tomatoes instead). This spicy chili had all the flavor of my regular recipe and was completely sugar-free - not to mention, delicious! 

1 lb. lean ground turkey

1 can (26-oz.) diced tomatoes, pureed in blender

1 can (16-oz.) diced tomatoes

1 can chili beans

1 can red kidney beans, drained

½ each, red, yellow, and orange bell peppers, roughly chopped

2-4 canned chipotle peppers in adobo sauce, finely chopped

½ white onion, chopped

2 cloves garlic, minced

2 Tbs. Worcestershire sauce

2 tsp. chili powder

1 tsp. cumin

1 tsp. Mrs. Dash Extra Spicy seasoning blend

½ packet Splenda

In a large pot, cook turkey until browned; strain out any remaining fat or liquid. Add all remaining ingredients; mix well to combine. Heat over medium heat until chili begins to simmer. Reduce heat to low and simmer, stirring occasionally, 1-2 hours. Top with a bit of shredded cheddar cheese to serve.