The best chili I've ever made:
2 zuccinis, rough chopped
1 large spanish onion, sliced
1 pound creminis, quartered
1 head of garlic
toss in a bit of canola and roast flat for about 25 minutes at 400
Brown 1 pound ground turkey or chicken
1 can (drained) low-salt black beans
1 can (drained) low-salt pink beans
1 28oz can diced fire-roasted tomatoes
1 28oz can crushed tomatoes
1 bottle of dark beer
throw in the roasted veggies (squeeze in the garlic)
Add the spice:
3 tablespoons of chili powder (I make my own from Alton Browns recipe, and it rocks)
1 tablespoon fresh toasted cumin, ground
1 tablespoon fresh cracked pepper
1 diced Chipotle in Adobo (more if you like HEAT)
Mix it up, put it in a covered cassarole in a 400 oven for an hour.
Let cool slightly. Stir in some fresh chopped Ciliantro.
Scoop into bowls over brown rice, top with fresh grated sharp cheddar, chopped onions and 0% Greek Yogurt.
What you got there is one fantastic bowl of smokey, densely flavored Turkey/Roasted Veggie Chili.
I make this once a month and I am astounded at how goot it is each time.
If anyone's interested, I'll do a photo spread of it next time.