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Turkey Sausage Chili: Submitted by: Meg Martin | Date Added: 6 Jan 2015
Listed in: Soups, Stews, and Chowders

1 package of low fat turkey Italian sausage
3 T. Oil

1.5 T. Oil
2 c. Chopped yellow onion
2-4 garlic cloves, chopped or garlic powder to taste
Kosher salt
2 T. Chili powder (start with 1)
1T. Ground cumin
1 Bay leaf
1T. Tomato paste
Red bell pepper chopped
3/4 c. Chicken broth
14 oz. diced canned tomatoes
1 can cannellini beans
2 c. Garbanzo beans

Cooking Instructions

Heat oil in pan, add sausage that has been removed from the casing. After the sausage is fully cooked, remove to a bowl.
Heat 1.5 T. Oil, sauté onion, garlic and salt. Cook until softened and lightly browned, about 5 minutes. Stir in chili powder, cumin, bay leaf, tomato paste, red bell pepper. Cook 1-2 minutes. Pour in chicken broth, scrape up all the Browned bits. Cook until almost all the liquid is evaporated. Add tomatoes, beans, and turkey. Mash some of the beans if you want it thicker. Simmer for about 30 minutes. If too thick, add water. Add a splash of vinegar or lime juice. Garnish with shredded cheese, sour cream, avocado.
Serve with Jonnycake.

Adapted from Fine Cooking chili article, Feb/March 2014

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