Ground Turkey and Smoked Sausage Chili

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Ground Turkey and Smoked Sausage Chili
  • Prep Time: 20
  • Total Time: 60
  • Servings: 8-10
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About this Recipe

Try this winning recipe from our Maple Leaf Grey Cup Recipe Challenge. Lots of kick to this bold and flavourful bowl of goodness. Delicious smoky flavour from the sausage and chipotles.

Ingredients

1/3 cup cup (80 mL) Canola oil
1 500g Maple Leaf® Sausages Meat
2 Large onions, diced
5 Cloves garlic, minced
2 Red peppers, diced
2 (900 g) Packages Maple Leaf Prime Naturally® Extra Lean Ground Turkey
1 tbsp (15 mL) Chili powder
2 tsp (10 mL) Ground cumin
1/4 tsp (1 mL) Cayenne
1/4 tsp (1 mL) Dried basil
1 (28 oz/ 794 g) Can chopped tomatoes
2 Chipotle peppers in adobo sauce
1 Small bay leaf
2 cups (500 mL) Water
1 (28 oz/794 g) Can red kidney beans, rinsed and drained

Directions

HEAT oil in a large skillet over medium-high. Add sausages and onion. Cook for 8-10 minutes or until the onions are golden brown. Add garlic and pepper and continue to cook for another 2-3 minutes. Add the ground turkey and cook, breaking apart with a wooden spoon until cooked through and evenly brown, about 8-10 minutes.

STIR in the spices, tomatoes, chipotles, bay leaf and water. Bring to a boil then reduce heat and simmer, uncovered for at least 30 min up to three hours. The chili should be nice and thick. Stir in the kidney beans for the last 10-15 minutes of cooking.


STIR in the spices, tomatoes, chipotles, bay leaf and water. Bring to a boil then reduce heat and simmer, uncovered for at least 30 min up to three hours. The chili should be nice and thick. Stir in the kidney beans for the last 10-15 minutes of cooking.


Notes

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