Chorizo & Turkey Chili

Chorizo & Turkey Chili

If you have plenty of leftover turkey and are tired of making turkey sandwiches make my Chorizo & Turkey Chili.  My chunky chili is just the thing for cold weather comfort or watching the game. 


4 Chorizo Sausages

2 Cups Diced Cooked Turkey

4 Tablespoons Olive Oil

1 Large Chopped Onion

1/2 Cup Water

1 Cup Water

1 Chopped Red Bell Pepper

4 Large Chopped Garlic Cloves

2 Teaspoons Ground Cumin

2 Tablespoons Chili Powder

15 Ounces Diced Tomatoes

28 Ounces Crushed Tomatoes

15 Ounces Kidney Beans

1 Cup Chopped Cilantro

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Heat olive oil in a large Dutch oven or pot over a medium high heat.  Remove the casings of the sausages and break up the sausage into pieces.  Add the onion and sausage pieces into the pot and cook for 10 minutes.  Stir occasionally.  Add water to deglaze the pan.  Add the red bell pepper, chopped cilantro and garlic.  Cook for 5 minutes.  Add the cumin, chili powder, kosher salt, pepper, tomatoes and beans along with 1 cup of water.  Bring to a boil.  Reduce to a simmer.  Cover and cook for 1 hour over a low heat.  Stir occasionally.  Remove from the heat and serve hot.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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