Recipe by shay
"A family favorite vamp of chili from Grandma Cheryl! You MUST use a large cast-iron pan, or chili will not thicken as fast or as much! Can sub chicken breast for turkey cutlets. Jalapenos and hot sausage are optional, but add the most flavor if you're not scared of a little spice!"
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1 (1 ounce) package
hot Italian sausage links
turkey cutlets, cut into bite sized pieces
1 1/2 teaspoons
salt and ground black pepper to taste
4 (15 ounce) cans
white kidney beans (cannellini), rinsed and drained
3 (10.75 ounce) cans
low-sodium chicken broth
jalapeno peppers, chopped
whole jalapeno peppers
Loved it....I used hot Italian chicken sausage out of the casing and crumbled and I also used extra lean ground chicken instead of the turkey cutlets. I use low sodium fat free chicken broth andded some chopped red peppers and a zucchini diced for more veggies. Very nice served with low fat sour cream and shredded cheddar with tortilla chips for dipping...thanks!
This was surprisingly good! I was nervous about the large amount of cumin (and we love cumin) and garlic powder; but, the spices were not overpowering. I skipped the chopped jalapeños; but, I did add the whole jalapeños. I was curious about how that method would work. It adds a subtle layer of heat without having to chop the peppers. I also used hot Italian chicken sausage and lean ground turkey for the meat. I suggest browning the onions first in 1/2 tbs olive oil then use the other 1/2 tbs olive oil to cook the turkey separately. After browning the onions and turkey I put everything in the crock pot on high for 4 hours. Next time I might add a chopped tomato to the pot and then a bit of fresh parsley or cilantro in the final minutes if cooking. Top with some sour cream and cheddar cheese and serve with a hearty slice of rustic bread and a green salad for a complete meal.
This was a great recipe, but I did substitute lean ground turkey for the cutlets. I added a few red peppers since I had them on hand, and boy was this good!
I enjoyed this very much. It wasn't "chili" in the sense that most Texans think of red bean-type chili, but the flavor was very good. My husband suggested cooking the sausage out of the casing (as one reviewer had done) so it spreads a bit across each bite and, for us, adding carrots and perhaps another vegetable. I really liked the concept of adding in the whole jalapeno peppers during cooking. I'll use that idea in other stews/soups in the future!
Loved it! Seasonings are perfect and not overpowering at all. Making a second batch now. Yum! I did use Chicken Italian Sausage but other than that, kept everything the same.
This is a fantastic recipe! A perfect use for Thanksgiving turkey leftovers. We used regular crumbled sausage. We threw all the ingredients into the crock pot and let it simmer all day. Fabulous!
This was excellent. I often keep leftover chicken and turkey in the freezer from previous baking. I used that and some andouille sausage. And the leftovers were great too. A little cornbread on the side and we were in heaven.
Wow!!! I think I may like this better than my red chili. Only changes were I removed the sausage cases and browned (didn't fully cook) on the stove before cutting into pieces for the chili (instead of cooking in the oven). Also, added one 14 oz can of diced tomatoes with basil, garlic, and oregano. Used 2 jalapenos (not the other 2 that were optional). Simmered on stove for probably 4 hours. A little cheese, a little sour cream.
* Percent Daily Values are based on a 2,000 calorie diet.
White Bean, Turkey, and Sausage Chili
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 588
** Calories from Fat: 206
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