From Chef Oonagh Williams of Royal Temptations Catering
1. Heat oil in pan, add onions and cook over a medium heat until browning. Add crumbled sirloin or ground turkey with garlic and peppers and cook until meat is no longer pink.
2. Add cumin, cinnamon, paprika, salt and pepper. Stir in well and cook for 1-2 minutes.
3. Add mustard and pureed chipotles. Stir, add tomato sauce, ketchup, water, chicken concentrate, corn, beans and bay leaf.
4. Bring to a boil, turn down to a simmer and cover. Simmer for 30 minutes or until chili is cooked and tasty. Taste and adjust seasoning and remove bay leaf.
Tips & Alternatives:Serve with Oonagh’s cheese toaster breads – Celiac Central January 2011 or corn bread toaster breads Celiac Central November 2011. Cut the cooked breads into 8’s and pan fry in olive oil and serve as croutons as in photo.