Saturday Chili
Yield: 4 servings
Materials
- 2 tbsp olive oil
- 1 lb ground turkey or ground meat
- ½ lb hot Italian sausage
- 1 red pepper diced
- 1 medium onion diced
- 2 cloves garlic minced
- ½ medium red onion diced
- 1 stalk celery chopped
- 1 small jalapeno pepper diced
- 1 can fire-roasted tomatoes 14.5 oz
- 1 can tomato sauce 14.5 oz.
- 1 small can tomato paste
- 1 cup chicken broth
- 1 tbsp chili powder
- 1½ tsp paprika
- 1 tsp cumin
- ½ tsp cayenne
- 2 cups fresh spinach
- 1 can black or kidney beans
- salt and pepper to taste
- green onion, grated cheese, sour cream for toppings
Instructions
- Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add turkey and Italian sausage, season with salt and pepper and cook, stirring occasionally and breaking up turkey until cooked through. Transfer turkey to a plate.
- Heat remaining 1 Tbsp olive oil in now empty pot over medium-high. Add red pepper, both onions, jalapeno, celery and saute 4 minutes.
- Add garlic, chili powder, cayenne, cumin and paprika and saute 30 seconds longer.
- Pour in diced tomatoes, tomato sauce, chicken broth, cooked turkey and season with salt and pepper to taste.
- Bring to a simmer then reduce heat to low. Cover and let continue to simmer, stirring occasionally, for 30 minutes.
- Stir in kidney beans and spinach and heat through, about 2 minutes. Add more chicken broth if required.
- Serve warm with desired toppings.