- 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)
- 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.
04/03/2018
recipepes.com
White Bean, Turkey, and Sausage Chili, recipe
PT15M
PT1H
5
455 calories
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