This Turkey Chili recipe features white beans, green chilis, and chicken sausage slices, along with ground turkey and our homemade chili seasoning mix.
- 1 Tbsp avocado oil
- 1 lb ground turkey (or chicken)
- 1 lb chicken sausages, sliced ½ inch thick
- 1 yellow onion, chopped
- 6 cloves garlic, smashed and chopped
- 2-3 serrano peppers, seeded and chopped (optional)
- 1 cup frozen or canned corn
- 2 cans green chilis
- 3 cups cooked white beans (we used navy and cannellini)
- 1 ½ cups chicken broth
- 3 tsp chili powder
- 1 ½ Tbsp cumin
- 1 tsp black pepper
- 1 tsp smoked paprika
- ½ tsp mexican oregano
- ½ tsp onion powder
- ½ tsp garlic granules
- ½ tsp salt
- ¼ tsp red chili flakes
- ¼ tsp cayenne
- In a large, heavy bottomed pot, heat avocado oil over medium heat. Add ground turkey, cook and stir until browned. Add chicken sausage, brown.
- Add onion, cook until translucent, about 5 minutes. Add garlic, cook and stir one minute, or until garlic is fragrant. Add serranos, cook and stir for an additional minute or two.
- Next, mix in corn, green chilies, beans, and chili seasoning until fully combined.
- Stir in chicken broth and bring to a low boil. reduce heat to low, cover, and simmer for at least an hour, stirring occasionally. Taste and adjust seasonings if desired.
- Refrigerate leftovers 3-4 days, or freeze up to 3 months. Makes about 8 cups of chili.
How to Prepare Dried Beans:
- The night before you plan to cook your beans, rinse and pick through them, removing any split, shriveled, or otherwise damaged beans. Also, be on the lookout for any small rocks, grass, or other objects.
- Pour beans into a large bowl, and cover with 2 or 3 inches of water. Remove any that float to the top. Place in the fridge, and allow to soak overnight.
- The next day, drain the beans and rinse in a colander.
- Place beans in a large, heavy bottomed pot. Cover again with an inch or two of water and a little salt.
- Bring to a simmer, reduce heat to medium low, cover, and continue to simmer until tender. This can take anywhere from 40 minutes to 2 hours, depending on the age, quality, and size of the beans. Begin tasting larger beans for doneness after one hour.