Smoky, meaty, a little sweet and a bit spicy, this recipe has everything I want in a chili. I like to serve this with my favorite cornbread and with lots of sour cream and cheddar cheese for topping the bowls.
To make this #dinnerdoneby9am I fully prepare the chili in the morning, refrigerate all day, then reheat just before serving.
-2 Tbsp olive oil
-1 lbs. ground turkey
-1 lb ground turkey sausage
-1 orange bell pepper, diced
-1 yellow onion, diced
-6 cloves garlic, minced
-1 (29 oz) can diced tomatoes
-1 (15 oz) can pumpkin
-4 cups chicken broth
-1/4 cup brown sugar
-2 chipotle peppers, diced (or 6 Tbsp chipotle hot sauce)
-1 tsp chili powder
-1 tsp smoked paprika
-1/2 tsp cumin
-1 tsp salt
-1 tsp oregano
-1 (15 oz) can light red kidney beans, rinsed and drained
-1 (15 oz) can dark red kidney beans, rinsed and drained
In a large pot, over medium heat, add olive oil, ground turkey, turkey sausage, bell pepper and onion. Once turkey is cooked, drain off fat, and return to the pot. Add garlic, stirring while cooking for about 1 minute. Add remaining ingredients. Simmer at least 20 minutes (and up to several hours) prior to serving. The flavor will get better the longer it cooks, and will even be better the next day.
