Thursday, February 28, 2013

White Turkey and Sausage Chili

Looking for a use for that leftover turkey/chicken?  Here ya go!  Another wonderful Publix Apron's recipe.  So simple.  If you have turkey or chicken, it's likely you'll have most of the rest of the ingredients on hand.  Delicious.  Serve with a green salad and some crusty bread.  Perfect dinner for a cool, rainy night.


2 cups cooked turkey breast, coarsely chopped
12 oz Italian chicken sausage, cashing removed
2 small/1 large sweet onion, coarsely chopped
2 small/1 large poblano pepper, coarsely chopped
1 cup shredded Cheddar cheese
2 (15 oz) cans navy beans, drained and rinsed
2 cups chicken broth
1 tsp ground cumin
1 cup whole milk
1 Tbsp canola oil
1 tsp chili powder
1/2 tsp dried oregano leaves
1/4 tsp pepper

Preheat large stockpot on medium-high for 2-3 minutes.  Place oil in pan, then add peppers and onions, cook and stir 2-3 minutes or until tender.

Reduce heat to medium.  Remove casing from sausage and add sausage, cook about 5 minutes, stirring to crumble meat, or until sausage is brown and no pink remains.

Stir in cumin, chili powder, oregano, pepper, then beans and broth and bring to a boil.  Reduce heat to low, cook and stir 10-12 minutes or until thickened.

Stir in turkey and milk, cook 2-3 minutes to blend flavors.  Top with cheese and serve.  

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