Recipe: White Turkey & Sausage Chili

There are quite a few holiday traditions in our household, some that are purposely done and others, like this one...just happen year after year. When the luscious Thanksgiving leftovers have lost their luster,  we find another way to continue enjoying the turkey! This recipe is sure to hit the spot! Enjoy!

Ingredients:

• 2 cups of smoked turkey, coarsely chopped
• 2 small onions, chopped
• 2 poblano peppers, chopped
• 2 (16 oz) cans of navy beans, drained & washed
• 1 tablespoon of canola oil
• 16 oz of Italian chicken sausage, casing removed
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder
• 1/2 teaspoon of dried oregano leaves
• 1/4 teaspoon of fresh ground pepper
• 1 (14.5 oz) can of reduced-sodium chicken broth
• 1 cup of 2% milk
• 1 cup of shredded cheddar cheese
• 1 bundle of fresh cilantro

Steps:
1. Chop the turkey, onion, and peppers. Drain beans. Preheat a large stockpot on medium high for 2-3 minutes. Place oil in pot, then add peppers and onions, cook and stir 2-3 minutes or until tender. 

2. Reduce heat to medium. Remove casing from sausage and add sausage to the pot. Cook 5-6 minutes, stirring to crumble or until sausage has browned.

3. Stir in cumin, chili powder, oregano, pepper, beans, and broth; bring to a boil. Reduce heat to low, cook and stir for another 10-15 minutes or until thickened. 

4. Stir in turkey and milk; cook 2-3 minutes to blend flavors. 

5. Top with shredded cheddar, cilantro and serve!