Ingredients
Meat
·
1 lb Ground turkey
·
½ lb Ground chicken chorizo
from Sprouts
Produce
·
3 cloves Garlic
·
1 Jalapeno pepper
·
1 14 oz. can Kidney
beans, red
·
1 Red bell pepper
·
1 Green bell pepper
·
2 Roma or plum
tomatoes
·
1 Yellow onion
Canned Goods
·
1 1/2 cups Chicken
stock
Condiments
·
1 14 oz. can Tomato
sauce
Baking & Spices
·
1/2 tsp Cayenne pepper
·
1 1/2 tbsp Chili
powder
·
1 tbsp Paprika
·
1 Salt and pepper
Oils & Vinegars
·
2 tbsp Apple cider
vinegar
·
1/2 tbsp Olive oil
Directions
1.
Dice onion, bell
peppers, jalapeno and mince garlic. Set aside.
2.
In a large pot, add
oil and heat to medium low, add onions and sauté around 5 minutes or so,
stirring often.
3.
Add minced garlic and
cook, stirring often for 2 minutes.
4.
Increase heat to
medium or medium high and add ground turkey and chorizo, cook until browned,
crumbling into small pieces (use a potato masher if desired).
5.
Add diced jalapenos,
bell peppers, tomatoes and sauté for 1 minute.
6.
Add chicken stock,
tomato sauce, and apple cider vinegar and stir.
7.
Add in remaining
ingredients and stir.
8.
Simmer over medium-low
heat for 40 minutes, stirring occasionally. Chili will thicken. If you notice
it getting too thick for your tastes, add a splash of chicken stock as needed.
9.
Turn heat off after
the 40 minutes has passed and let rest on the stove for another 5 minutes
before serving.
10.
Optional: top with
green onion, minced cilantro, diced avocado, red onion and diced tomatoes. (or
whatever toppings you prefer)
