Sweet & Spicy Turkey Chili

This is one of my favorite recipes. It was given to me by my aunt and I think of her and smile every time I make it. I recently tweaked the recipe to give it more protein with the addition of red kidney beans, quinoa & wheat berries. The chipotle pepper was my husband's contribution to give it more heat, but still let the intriguing sweetness come through. I love how my kitchen smells when I'm cooking this!

• Ready In: 25 mins
• Serves: 11
• Yields: 11 cups

Ingredients

• 1  lb ground turkey, 93/7
• 1⁄2 cup  wheat berries, raw
• 1⁄2 cup quinoa, raw
• 31  ounces red kidney beans
• 14 1⁄2 ounces diced tomatoes with juice
• 16  ounces canned tomato sauce
• 1  chipotle chile in adobo, finely chopped with spoonful of sauce
• 4  ounces diced green chilies
• 1⁄4 cup raisins
• 3  tablespoons  sliced almonds
• 1  garlic clove, minced
• 1  teaspoon chili powder
• 1⁄2 teaspoon cumin, ground
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon cinnamon, ground
• 1⁄4 teaspoon clove, ground
•  olive oil flavored cooking spray, 10 sprays

Directions

1. Cook wheat berries & quinoa according to package directions; set aside.
2. Heat dutch oven over medium heat; spray with 2 sprays olive oil cooking spray. Add garlic & saute; remove from pan.
3. Spray with remaining 8 sprays; add turkey and cook until browned.
4. Add remaining ingredients and simmer for 10 - 15 minutes.
5. Serving size is 1 cup of chili.