Firehouse Station 2 Healthy Chili
Ingreadient
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2 ½ pounds lean ground turkey
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1 pound bulk hot Italian sausage
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2 green bell peppers, diced
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2 red bell peppers, diced
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4 (15 ounce) cans diced tomatoes
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2 (15 ounce) cans chili beans
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2 (15 ounce) cans red beans in chili sauce
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1 (15 ounce) can yellow and white corn, drained
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1 (15 ounce) can black beans
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2 (4 ounce) cans chopped green chile peppers
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½ cup barbeque sauce
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¼ cup ground cumin, or to taste
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¼ cup chili powder, or to taste
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1 tablespoon chopped fresh parsley
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1 tablespoon red pepper flakes
Direction
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Brown turkey and Italian sausage in a large skillet over medium heat, cooking and stirring until meat is crumbly and no longer pink, about 10 minutes. Add green and red bell peppers to meat; cook and stir until peppers are soft and excess liquid has evaporated, about 10 more minutes.
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Mix diced tomatoes, chili beans, red beans in chili sauce, yellow and white corn, black beans, chopped green chiles, barbeque sauce, cumin, chili powder, parsley, and red pepper flakes in a large soup pot. Place over medium heat, bring to a boil, and reduce heat to low. Simmer chili for 20 minutes. Stir turkey mixture into chili and simmer 15 more minutes to blend flavors.
