Recipe for Turkey and Italian Sausage Chili – serve with crusty bread and cheese
1 tablespoon olive oil
450g ground Turkey (or replace with beef mince)
220g Italian Sausage without casing
1 large red Bell Pepper chopped
1/2 Jalapeno finely chopped
1 dried Bay leaf
2 cans Fire Roasted diced tomatoes 14.5 oz each can
1 1/2 cups organic Chicken broth
1 can Dark Red Kidney Beans drained
1 can Chili Beans
Add more Salt to taste only if needed
2 cups shredded cheddar cheese or Mexican blend shredded cheese
1 cup Sour cream
Homemade Chili Seasoning for 6 servings:
1 tsp ground Cumin
2 teaspoons Chili powder
¼ tsp Cayenne pepper
¼ tsp Garlic powder
½ tsp Onion powder
¼ tsp. dried Oregano
¼. tsp. dried Parsley
¼ tsp freshly ground pepper
1 tsp Salt
1/2 tbsp. All-purpose Flour /OR Rice Starch
Heat the olive oil over high heat in a large pot and add the ground turkey and Italian sausage. Cook until lightly browned, about 5 minutes, breaking down the meat until it is completely cooked.
Add bell pepper, jalapeno, bay leaves and 2 tablespoons of chili seasoning. Stir well and cook for about 2 to 3 minutes at a medium temperature.
Add the tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer, for 10 to 12 minutes.
Add the drained beans and a whole can of chili beans, then cook, stirring occasionally, for about 10 more minutes. Taste to see if it needs more salt to taste.
Serve with cheese, sour cream, and pickled jalapenos if desired.
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Recipe provided courtesy of Sandra’s Easy Cooking food blog.