and… we’re back!!
I went to a BBQ this weekend and feasted on some delicious food, but couldn’t stay long to continue the enjoyment. However, the homemade chili left me craving more! After a failed attempt at boot camp Sunday morning (instructor’s fault), I headed straight to Trader Joe’s to look for some peonies… instead I walked out with some ground turkey, chicken Sicilian sausages, and onions. Lucky for me, I had an order from Farm Fresh To You on Friday that supplied me with my Gypsy peppers and cilantro.
Chili was on my mind, and it was going to happen!
I adapted my recipe a bit from one I found on Whole Foods Market website.
Turkey & Chicken Sicilian Sausage Chili [serves 6-8]
- 2 TBSP olive oil, divided
- 1lb ground turkey
- 1lb sausage, skin removed (I used Chicken Sicilian Sausages: with fresh tomatoes and romano cheese, found at Trader Joe’s)
- 3 small bell peppers, chopped
- 1 onion, chopped,
- 10 cloves garlic, minced
- 2 TBSP cumin
- 1TBSP chili powder
- 1 TSP roasted ground coriander
- 1 TSP dried basil
- 1TSP dried parsley
- 1TSP paprika
- 1TSP cayenne
- 1 bay leaf
- 2 cans diced tomatoes + juice
- 2 cups chicken broth (will depend on how thick you like it)
- 3 cans kidney beans
- cilantro for garnish
- Heat 1 TBSP olive oil in dutch oven over medium-high heat.
- Add the turkey and the sausage, break it up and brown. Remove from pot and set aside.
- Add remaining TBSP olive oil, onions, bell peppers, and garlic. Cook until softened and golden brown.
- Return turkey and sausage to pot and add cumin, chili powder, coriander, basil, parsley, paprika and cayenne. Mix well.
- Add bay leaf, diced tomatoes and their juice, and add about 2 cups chicken broth (adjust to your desired consistency). Simmer, uncovered, for about 45-50 mins.
- Gently stir in kidney beans, and simmer for an additional 30 mins.
Heap a ladle-full, or more, into your bowl and garnish with cilantro. You can top it off with some cheese and sour cream if you like, I opted out of it this time. ENJOY!