Spicy No-Tomato Chili with Ground Turkey and Sausage Recipe

Ingredients:

• 1 pound ground turkey
• 1/2 pound spicy sausage (such as chorizo or Italian sausage)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 bell peppers, diced (any color)
• 2 jalapeño peppers, seeded and diced
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 can (15 ounces) diced green chilies
• 1 cup beef broth (or chicken broth)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper, to taste
• Chopped fresh cilantro, for garnish (optional)
• Sour cream, for serving (optional)
• Shredded cheese, for serving (optional)
• Sliced green onions, for garnish (optional)

Instructions:

1. Cook the Meats:

   • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground turkey and sausage, breaking it up with a wooden spoon, and cook until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.

2. Add Aromatics:

   • Add the chopped onion, minced garlic, diced bell peppers, and diced jalapeño peppers to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

3. Combine Beans and Chilies:

   • Add the black beans, kidney beans, cannellini beans, and diced green chilies to the pot. Stir to combine.

4. Season the Chili:

   • Pour in the beef broth (or chicken broth) to the pot. Stir in the chili powder, ground cumin, smoked paprika, and cayenne pepper. Season with salt and black pepper to taste. Stir well to combine all the ingredients.

5. Simmer:

   • Bring the chili to a simmer, then reduce the heat to low. Cover and let the chili simmer for about 20-25 minutes, stirring occasionally, to allow the flavors to meld together and the chili to thicken.

6. Adjust Seasoning:

   • Taste the chili and adjust the seasoning as needed. Add more chili powder or cayenne pepper for extra heat if desired.

7. Serve:

   • Ladle the spicy no-tomato chili into bowls. Garnish with chopped fresh cilantro, a dollop of sour cream, shredded cheese, and sliced green onions if desired.

8. Enjoy:

   • Serve this delicious and flavorful chili hot, with your favorite toppings and accompaniments. Enjoy the hearty and spicy goodness of this no-tomato chili with ground turkey and sausage!

Note: This chili can be made ahead of time and stored in the refrigerator for up to 3-4 days, or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave before serving. Adjust the level of spiciness according to your preference by increasing or decreasing the amount of cayenne pepper used.