Turkey and Chorizo Chili
Source: adapted from Taste of Home, August/September 2012 and Hanover
1/2 pound Mexican chorizo (casings removed)
1 pound ground turkey
1 green bell pepper (seeded and chopped)
1 large can (40 oz.) light red kidney beans (drained and rinsed)
1 large can (29 oz.) tomato sauce1 small can (15 oz.) fire-roasted tomatoes
1 small can (15 oz.) diced tomatoes with chipotle peppers
2 small cans (15 oz.) white beans (one drained and rinsed)
1 tablespoon minced garlic
3 teaspoons chili powder
1 teaspoon ancho chili powder
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
shredded cheese, sour cream, and tortilla strips for garnish (optional).
Brown chorizo in a large skillet and add to a crock pot. Brown turkey in chorizo drippings and add to crock pot. Add peppers, tomatoes, beans, spices, and sauce, and mix well. Cover and cook on low for 6 to 7 hours. Serve with shredded cheese, sour cream, and tortilla strips, if desired.