White Bean, Turkey, And Sausage Chili

Ingredients

• Servings: 6
• 1 (1 ounce) package hot italian sausage links
• 1 tablespoon olive oil
• 2 turkey cutlets, cut into bite sized pieces
• 1 tablespoon ground cumin
• 1 1/2 teaspoons garlic powder
• salt and ground black pepper to taste
• 2 onions, chopped
• 8 cloves garlic
• 4 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
• 3 (10.75 ounce) cans low-sodium chicken broth
• 1 tablespoon ground cumin
• 1 1/2 teaspoons garlic powder
• 2 jalapeno peppers, chopped
• 2 whole jalapeno peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• wrap the sausages in foil, place them on a baking sheet, and bake for 30 minutes.
• heat olive oil in a large cast-iron pan over medium-high heat. cook and stir turkey in hot oil until evenly browned, about 5 minutes.
• season turkey with 1 tablespoon cumin, 1 1/2 teaspoons garlic powder, salt, and black pepper. add onions and garlic to the turkey; continue to cook and stir until onion is softened, 5 to 7 minutes.
• pour in the white kidney beans and chicken broth. season with 1 tablespoon cumin and 1 1/2 teaspoons garlic powder. simmer over medium heat, stirring occasionally, for 30 minutes.
• mix in the chopped jalapeno and the whole jalapeno peppers, if desired. remove the sausages from the oven and cut them into bite-sized pieces. stir the sausage into the chili.
• cook the chili until the whole jalapeno peppers are tender and chili is thick, about 15 minutes more.