When we have the whole family over we do this recipe. When I cooked it on WDRW’s Morning Mix I cut this recipe in half
2 pounds ground organic turkey
1 pound of hot Italian turkey (or chicken) sausage (1 pound)
About 8 cloves of garlic
1 large green pepper (or 2 small)
1 large onion (or 2 small)
1 small can of tomato paste (6 ounce can)
2 cans diced tomato (each can is 14.5 ounces)
1 can of HOT Ro*Tel (10 ounce)
2 cans of beans- your choice (I suggest kidney, black bean combined with a can of pinto. Each can is 15 ounces)
1 pack gluten-free chili seasoning (that states GF and that it is for 2 pounds of meat)
If you desire you can add a touch of these spices to up the flavor: chili, cumin, coriander, paprika, ground chipotle (TOTALLY optional)
*Use garlic press for garlic- or diced very small. Chop onion and pepper up fine.
*Sauté the veggies first. Start with the peppers and onions in oil. Once they are going add the garlic.
*Once is translucent and cooked well, take it out of the pan (set aside).
*Add more oil to the pan and brown ALL of the meats.
*Once they are cooked, add the sautéed veggies, diced tomatoes, Ro*Tel, paste and seasoning packs.
*Add 2-3 cups water to help mix.
*Put the lid on and let simmer for an hour or so, stirring occasionally.
**30 minutes before you ready to eat, add the beans and let it simmer for another 30 minutes with the lid on. Stir occasionally.
Watch the consistency. Too thick add a little water. Too loose leave the lid off, turn the heat up slightly, stir often. Enjoy!
Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!