Turkey & Kielbasa Three Bean Chili
This hearty one pot chili recipe calls for healthier ingredients, but doesn't sacrifice any of the flavor. With the heat and savory chili elements, a salty punch from the kielbasa, the richness of olive oil and heartiness of the beans, this is the perfect recipe for a cozy fall or winter day.
Equipment
- Extra Large Stock Pot/Dutch Oven (needs a heavy bottom)
- Large Frying Pan
- Cutting & Stirring Utensils
- Can Opener
- Soup Ladle
- Ziploc Twist and Lock Containers
Ingredients
- 1 13 oz package Hillshire Farms turkey kielbasa
- 1 3 lb package 85/15 ground turkey meat
- 1 4 oz. can diced green chilis
- 1 7.5 oz can San Marcos chipotle peppers in adobo sauce
- 1 15.5 oz can cannellini beans
- 1 29 oz can kidney beans
- 2 15 oz cans reduced sodium black beans
- 1 14.5 oz can zesty chili style diced tomatoes
- 1 29 oz can whole peeled San Marzano tomatoes
- 1 24 oz jar tomato sauce
- 1 medium yellow onion
- 3 large cloves of garlic
- 2 bottles Sam Adams Octoberfest - or- Brown Ale optional
- olive oil
- Chili Powder to taste
- Texas Pete Hot Sauce to taste
- pepper to taste
- garlic powder to taste
- non stick cooking spray
Toppings
- thick cut jack and cheddar blend cheese
- sour cream
- tomatoes
- avocado
- tortilla chips
- sourdough bread
Instructions
- Peel and dice garlic cloves, set aside in a small bowl.
- Dice onion and set aside in a small bowl.
- Deseed chipotle peppers in adobo sauce and slice in small pieces. Set aside and wash your hands, being careful not to touch your eyes while prepping.
- Slice turkey kielbasa in bite size pieces (about a 1/2 inch), set aside.
- Add non-stick cooking spray to a large skillet. Add in ground turkey meat and sprinkle with pepper, chili powder and a small amount of garlic powder, to taste. Brown the meat on medium-low temperature.
- While the ground turkey cooks, place your pot or Dutch Oven on a small burner on low heat. Liberally add olive oil as a base, enough to coat the entire bottom of the pot. Add diced onions and mix with the oil. Allow to soften while the meat continues to cook.
- Once browned, remove ground turkey from heat, drain and set aside.
- Add diced garlic to pot with onions and give it a stir. Allow to sit for thirty seconds to activate the garlic without burning it.
- Add in browned turkey meat and stir.
- In the same skillet you used for the turkey, add a layer of non stick cooking spray and then add in kielbasa. Allow to simmer on low-medium heat until they begin to brown. Give them a stir and add in one bottle of Octoberfest beer. Allow to simmer on low heat for about 10 minutes.
- Once kielbasa has simmered, add to the pot with the browned turkey meat, onions and garlic (beer and all) and give it a stir.
- Next add in the rest of the ingredients, including green chilis, beans, tomato sauce, whole peeled tomatoes, chipotle peppers and remaining Octoberfest beer.
- Sprinkle chili powder over the top, seasoning to your liking (about 1-2 tablespoons), as well as dashing in hot sauce to your heat preference (I use about 7-10 dashes).
- Mix together and allow to sit on low heat, stirring occasionally for about an hour. (Do not adjust from low heat or it tends to boil and burn.)
- Serve with cheddar cheese, sour cream, avocado, tomato, tortillas or bread. Enjoy!