Amy’s
Turkey Chili
6 hearty
servings
Ingredients:
1 Tbsp. Vegetable oil
3 Large garlic cloves,
minced
1 Large Vidalia onion,
chopped
1 Large green pepper,
chopped
1 lb. 93% lean ground turkey
5 oz. Beef (or pork) chorizo
14 oz.
can Diced tomatoes, undrained
15 oz.
can Dark red kidney beans, drained
15 oz.
can Pinto beans, drained
2 Tbsp. Chili powder
1 Tbsp. Ground cumin
1 Tbsp. Dried oregano
1 Tbsp. Dark brown sugar
2 Tbsp. Double concentrate tomato paste
(from tube)
Kosher salt to
taste
Heat
vegetable oil in large Dutch oven and sauté garlic, onion and green pepper over
medium heat until softened, about 5-10 minutes. Remove vegetables from pan and
set aside. Increase heat to medium high and add ground turkey and chorizo. Sauté
until cooked through and browned. Return vegetable mixture to pot, add
remaining ingredients and stir well to combine. Increase heat to high and bring
to brief boil. Lower heat to simmer, cover and cook 2-3 hours.
Serve hot
with shredded cheddar cheese, sour cream or other toppings.
