Smoked Turkey Chili with Jalapeños and Apricots Topped with Smoked Gouda

INGREDIENTS

• 2-3 lbs of smoked turkey pulled
• 3 6 oz cans of chickpeas drained and rinsed
• 3 cans of black beans drained and rinsed
• 3 medium jalapeños chopped
• 1 cup small chopped dried apricots
• 1 red onion chopped
• 1 yellow Spanish onion chopped
• 1 24 oz can of diced tomatoes with green chilis
• 4 cloves garlic finely chopped
• 1 shallot finely chopped
• 2 red bell peppers chopped
• 32 oz of turkey broth or stock
• 3 tbsp BBQ Bob’s 7 Bones seasoning
• 5 tbsp chili powder
• 3 tbsp cumin
• 4 tbsp olive oil
• Salt and pepper to taste
• 2 cups smoked gouda

DIRECTIONS

1. Add olive oil to a hot Dutch oven, then add all chopped onions, peppers, and shallots
2. Stir until translucent, then add chopped garlic
3. Add drained diced tomatoes and cook for 5 minutes
4. Add 7 Bones seasoning, cumin, and chili powder and stir in, then add turkey stock
5. After 15- 20 minutes of cooking, add pulled turkey and cook for another 15 minutes
6. Add black beans and chickpeas and cook for 1 hour at a simmer stirring every 15 minutes
7. Once the chili has thickened, add apricots and cook another 15 minutes
8. Taste and add any salt, pepper, or spices to finish
9. Serve chili topped with sliced jalapeños, diced dried apricots, and shredded smoked Gouda