Chipotle Cauliflower & Turkey Chili
Lean ground turkey and cauliflower soak up the bold flavors in this easy chili. Using cauliflower stems along with the florets adds a meatier texture—just be sure to leave off the tough bottom inch or so of the stem. Make a double batch and eat it for lunch the next day, or freeze the extras for another night. We love the smoky heat from the chipotle peppers, but use less if you prefer a milder chili.
To make ahead
Refrigerate for up to 3 days or freeze for up to 6 months.