Chorizo and Turkey Chili

Ingredients:

• 1 lb of ground turkey
• 1 lb of Mexican Chorizo
• 1 large onion, chopped
• 4 cloves of garlic, chopped
• 1 green bell pepper, chopped
• 1 14 ounce can of diced tomatoes
• 1 14 ounce can of tomato puree or sauce
• 1 14 ounce can of black beans
• 1 14 ounce can of kidney beans
• 3 oz can of chipotles in adobe sauce
• 1 can of diced green chilies
• 2 cups of chicken stock
• 1 cup of cubed butternut squash or sweet potato
• 2 tbsp of cumin
• 2 tbsp chili powder
• 1 tbsp of ground coriander
• 1 tbsp onion powder

Directions:

In a large stock pan or dutch oven brown the chorizo and turkey. Break the meat a part as it cooks until nicely crumbled. Add the onions and peppers and cook until translucent or softened. Add the garlic and stir for another 1-2 minutes. Stir in the seasonings, tomato, sauce, and stock. Mix everything together and cook for about 10-15 minutes. Reduce the heat to a simmer and add the beans and cubed butternut squash or sweet potato. Cook for another 15-20 minutes over medium heat or until the squash is fork tender. Add salt and pepper at the end if needed. Garnish with cilantro, a lime, sour cream, or any of your favorite chili toppings.

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